Croissant - home made

Who does not love a home made warm croissant for breakfast, fresh from the oven. It does take a bit of time to make it, but otherwise the recipe is simple.

I must say, next time i will put a bit more effort in the shaping, i did rushed it at the end, but was still tasty.

For the dough:

600g Bakers White Flour

300ml Water at room temperature

12g Salt

50g Sugar

50g soft Butter

30g fresh Yeast (or 4 teaspoon dry)

Combine ingredients, yeast does not need to be activated, just mix it in. Refrigerate the dough.

For the Butter insert:

250g Soft Butter

Put the butter in a medium size plastic zip bag (18x17cm), and flatten it with a rolling pin, close the zip bag and put it in the fridge.

After about an hour, take the dough out, roll i out to a rectangle shape, double the size of the butter zip bag. Place the butter from the zip bag onto the half of the dough, and cover the butter with the other half of the dough, and roll it out to 5mm thickness. Use flour if needed.

Fold in four sides on the top of each other to create layers, then let it rest in the fridge. Repeat for three times. After the third refrigeration roll it out to a rectangle or round shape. Cut it to wedges shape, and roll the dough up by hand from the wide side to the narrow.

Brush with egg wash and let it rest for 30 minutes, then cook in a 200c oven for 15-20 minutes.

Wait till cools down before cutting or eating.