Bread, Cooking

Avery’s and Peter’s Croissants

1 cup 2% cold milk
1/2 cup boiling water
1 tbsp active dry yeast
1/4 cup sugar
3 3/4 cup flour
1 tsp salt
1 cup butter, frozen, then left at room temp. for 20-30 minutes

1. Pour the milk and boiling water into a large bowl. Stir in the yeast and sugar, leave for 5 minutes.

2. Add in the flour and salt.

3. Incorporate it with your hands into a ball.

Avery is delicately kneading the dough

Avery is delicately kneading the dough

4. Knead onto a clean floured work surface.

5. Place the ball dough into an oiled bowl, and leave in the fridge to rest for 1 hour.

6. After 30 minutes, take your frozen butter left at room temperature, and grate onto a piece of plastic wrap.

7. Disperse the butter, and flatten into a rectangle. Fold and pat together well. Refrigerate for 30 minutes.

8. Preheat the oven to 450 degrees F.

9. Once the butter has been chilling for 25 minutes, roll the chilled dough out onto a floured work surface into a 16″ x 10″ rectangle.

10. Unwrap the chilled butter and place into the centre of the dough. Fold the dough into thirds over the butter. Seal all the edges by pinching the dough together.

croissants folding into thirds

11. Cut the dough into quarters.

My French class cutting the dough

My French class cutting the dough

12. Cut each of these rectangles in half diagonally forming 6 triangles.

13. Place the triangles on a greased baking sheet.

croissants triangle of dough

14. Brush the croissants with beaten egg/pinch of milk, using a pastry brush and put into the oven. Immediately lower the temperature to 400 degrees F, and bake for 10 minutes. Reduce the temperature to 350 degrees F, and bake for a further 10-15 minutes until well browned and puffy.

Peter show Devin how to brush  the egg mixture on to the croissants dough

Peter show Devin how to brush the egg mixture on to the croissants dough

15. Let cool.

croissants final

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