We found a little store in Melbourne selling beautiful French unsalted butter in bulk. I’ve caught myself eating slices of butter (like cheese), it’s that tasty! Anyway, I though I better put a stick of butter to good use and decided to give croissants a go. I used this recipe, but cut down on the work by using my breadmaker. I also changed the butter technique.My croissants do look a little too brown, they were not burnt, I assure you! I put it down to bad probably lighting and my phone camera quality!

3 ¼ cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
1 cup lukewarm water
2 teaspoons active dry yeast
For rolling dough:
1 cup cold unsalted butter (cut into thin slices)
Extra flour for dusting
Combine everything for the dough ingredients in the breadmaker. Use the knead only cycle. As soon as the dough comes together, remove from breadmaker, wrap in cling film and rest in the fridge for about an hour.
Remove dough from fridge and roll out into a large rectangle. I used a silicone pastry mat and roller to roll out the dough, that helped reduce the amount of flour I needed to dust the dough with. Less flour = more buttery croissants
Lay out the butter slices on top of half of the dough. Fold the unbuttered side over the butter slices. Roll out the dough again. Fold into thirds, repeat process. Fold again into thirds, cover in cling film and rest in fridge for an hour.
After an hour, cut dough in half. Wrap up one half and place in fridge. The other half, roll out and fold in thirds, and roll out again.
Cut dough into triangles; roll each triangle from long side upwards. Lay on a baking tray. Repeat with second portion of dough. Allow to rest for up to 2 hours. The dough should rise and double in size.
Pre-heat oven at 200 degrees. Bake croissants in oven for 10 minutes. Then cover croissants with foil loosely and continue baking for another 5 minutes. Once nice and golden, remove and let cool completely. These were lovely and light and actually tasted better the next day. Enjoy!

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