Croissants Recipe

Croissants Recipe

Ingredients: Makes 12

25 g/1 oz/2 tbsp lard (shortening)

450 g/1 lb/4 cups strong plain (bread) flour
2.5 ml/0.5 tsp caster (superfine) sugar

10 ml/2 tsp salt

25 g/1 oz fresh yeast or 40 ml/2.5 tbsp dried yeast
250 ml/8 fl oz/1 cup warm water

2 eggs, lightly beaten
100 g/4 oz/0.5 cup butter or margarine, diced

Method:

Rub the lard into the flour, sugar and salt until the mixture resembles breadcrumbs, then make a well in the center. Mix the yeast with the water, and add to the flour with one of the eggs. Work the mixture together until you have a soft dough that leaves the sides of the bowl cleanly. Turn out on to a lightly floured surface and knead until smooth and no longer sticky. Roll out the dough to a 20 x 50 cm/8 x 20 in strip. Dot the top two-thirds of the dough with one-third of the butter or margarine, leaving a thin gap round the edge. Fold the unbuttered part of the dough up over the next one-third, then fold the top one-third down over that. Press the edges together to seal, and give the dough a quarter turn so the folded edge is on your left. Repeat the process with the next one-third of the butter or margarine, fold and repeat once more so that you have used all the fat. Put the folded dough in an oiled polythene bag and chill for 30 minutes.


Roll, fold and turn the dough again three more times without adding any more fat. Return to the bag and chill for 30 minutes.


Roll out the dough to a 40 x 38 cm/16 X 15 in rectangle, trim the edges and cut into 12 15 cm/6 in triangles. Brush the triangles with a little beaten egg and roll up from the base, then curve into crescent shapes and place, well apart, on a greased baking (cookie) sheet. Brush the tops with egg, cover and leave in a warm place for about 30 minutes.


Brush the tops with egg again, then bake in a preheated oven at 230C/425F/ gas mark 7 for 1520 minutes until golden and puffy.

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