Crispy, buttery croissants are perfect for Christmas brunch and this simple to follow recipe makes it easy for you to make your own at home.
- 200g butter, diced and frozen
- 3/4 cup warm milk
- 2 tsp caster sugar
- 2 tsp dried yeast
- 1 egg, lightly beaten
- 2 1/4 cups high-quality flour
- 1 tsp salt
Combine the warm milk and caster sugar, sprinkle over dried yeast and leave for about 10 minutes or until frothy. Then mix in the beaten egg.
Sift the flour and salt into a bowl and make a well in the centre. Pour in the yeast mixture and mix to form a soft dough. Turn out onto a floured board and knead well until smooth and elastic.
Press out to about 2cm thickness. Wrap loosely in cling film and chill in the refrigerator for 1 – 1 ½ hours.
Divide the chilled dough into 4 equal portions. Place one portion of dough with ¼ of the frozen butter into a food processor fitted with the metal blade. Lightly dust with flour and process for about 45 seconds to 1 minute or until the butter is incorporated into the dough. Repeat with the remaining dough and butter portions.
Press the mixture together in a rectangle about 20cm x 12cm, roll out evenly on a lightly floured surface until about 40cm x 20cm. Fold 2 ends onto the centre of the rectangle, fold in half again to make 4 layers of dough. Turn so the open side of the dough is on your right. Repeat rolling and folding twice more. Wrap and chill in the refrigerator for 1 hour before using. Alternatively, freeze the dough for up to 1 week and thaw in the refrigerator for 3 hours before using.
Allow the croissants to prove, out of the refrigerator, preferably overnight, before brushing them with beaten egg or milk to glaze.
Bake at 210 C for 10-12 minutes or until golden and cooked through.