Croissants

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Recipe's preparation

Place yeast ingredients into TM bowl. Process for 3 seconds on Speed 9. Scrape down the sides with spatula. 

Add all dough ingredients EXCEPT butter. Process for 10 seconds on Speed 7.

Knead for 2 minutes on Interval setting. Transfer dough to a bowl, cover and rise in a warm place for up to 60 minutes, until doubled in size.

Deflate dough and refridgerate for 20-30 minutes.

Take chilled butter, remove wrapper and hit with rolling pin into a roughly 5 inch circle.

Take dough and roll into a 9 inch circle.

Place butter circle in the centre of the dough and fold 4 edges of the dough into the centre over the butter, so butter is covered. Chill for 20 minutes.

Roll dough into a 15x5 inch rectangle. Work quickly so butter doesn't melt.

Fold dough into thirds like a business letter.

Repeat rolling and folding once more. Flour lightly and chill for 1 hour

Remove dough and repeat rolling and folding twice more. Chill for 2 hours.

(the rolling and folding creates the layers of dough that give croissants their flakey texture)

Remove dough and roll into 15x5 inch rectangle. Cut into 3 5x5 squares. (You may wish to refridgerate the squares you are not using until needed).

Cut each square into 4 equal triangles. Roll the triangles from the base towards the point. Curve in the ends of each rolled triangle, into a crescent shape. Repeat for each piece of dough.

Place crescents on a greased baking tray and allow to rest, covered, for 1 hour.

Glaze croissants with egg white wash.

Place croissants into hot oven (250C) for 10-15 minutes, until golden brown.

Enjoy!