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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 |
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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
230°C/425°F/ gas mark 7 for 15–20 minutes until golden and puffy.
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