SUPER SOFT CROISSANTS
- 100 ml 3.4 fl.oz warm water
- 100 g 3.4 oz flour
- 18 g 0.6 oz sugar
- 10 g 0.3 oz fresh yeast
- 500 g 1 pound flour
- 100 g 3.4 oz sugar
- 70 g 2.3 oz butter,melted
- 1/2 cup warm milk
- 1 egg
- 1 egg white
- room temperature butter for layering
- egg wash
Instructions
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Dissolve sugar and crumbled yeast in warm water. Add flour and stir to form a sticky dough. Set aside for 10 minutes.
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Whisk sugar, with butter, egg and an egg white. Add yeast paste and leftover flour. Knead until smooth dough forms.
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Set the dough aside for 1hour.
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Roll out the dough to form a rectangle. Cut it into 5-6 strips and brush each one with room temperature butter.
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Layer strips on top of one another and re-roll into a rectangle again.
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Slice into triangles and roll croissants as shown in the video. Set aside in warmth for at least 30 minutes or until doubled in size.
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Brush with egg wash and bake at 180C/350F for 20 minutes.