hey, it's frances.

Excuse the ramblings...

Sunday, 3 April 2011

Crossiants! (in a french accent)

I made these little beauties about two weeks ago. They were tough and took a long time, but well worth the wait :). I would have liked them to be slightly "flakier" but that's probably down to me using too much flour. Below is the recipe adapted from allrecipes.co.uk:

1 (7g) sachet dried active baking yeast
250ml warm water (45 degrees C)
180ml evaporated milk
1 1/2 teaspoons salt
5 tablespoons caster sugar
1 egg
625g plain flour, divided
55g butter, melted
225g butter, chilled and diced
1 egg, beaten
Preparation method:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 125g flour and melted butter. Beat to make a smooth mixture; set aside.


In a large bowl, rub the 225g chilled butter into remaining flour until butter particles are the size of dried kidney beans. Pour the yeast mixture over this and carefully turn the mixture over  to blend, just until all flour is moistened. Cover with cling film and refrigerate until well chilled, from 4 hours to four days.
 

Turn dough out onto a floured surface;Divide dough into four equal parts. Press into compact balls and knead about 6 turns to release air bubbles.  Shape one at a time. Refrigerate the remaining dough.
 

Roll one part of the dough on a floured board into a circle 45cm in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking tray - still with greaseproof paper! Allow 4cm space between each croissant.
 


Cover and let rise in a warm until almost doubled in size, approximately 2 hours. Meanwhile, preheat oven to 170 C / Gas 3.
 


Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, or until golden.

ENJOY! 

TTYLx

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