Mix the water and milk
together, warm to 100°-110°F. Pour ¼ cup
into a small bowl and dissolve the yeast, leave to stand for 5 minutes or until
In a large bowl blend together flour and ¼ cup of the butter
using a fork, pastry blender or a food processor on dough setting. Blend until the mixture resembles
breadcrumbs. Stir in the sugar and salt.
well in the centre of the flour and pour in the yeast and the remaining milk
and water. Mix well to form dough, knead on a lightly floured surface until
smooth, about 6 minutes. Return to the bowl, cover with plastic wrap and let rest
for 20 minutes. Line two baking sheets with parchment paper; these
will be needed for the chilling steps of the dough.
the remaining butter between 2 sheets of wax or parchment paper and flatten
with a rolling pin until it is a level and approximately 7″ x 7″
square, chill until ready to use. Turn
dough out onto lightly floured surface, roll into a 10″ x 10″ square.
Place the flattened square of butter on top of the dough, rotated to a diamond
shape (corners of butter point to straight sides of dough), fold the exposed
corners of the dough over the butter to meet the middle like an envelope, gently
pinching the edges together. Be careful
to not overlap the dough, just meet the edges together. Chill for 20 minutes.
rolling the dough from the middle outwards, creating a rectangle 24” long by
10” wide. Try to keep the sides and
corners straight and square. Fold into thirds,
brush off excess flour as you go, bring the left third on top of the middle
third, then fold the right third over the stack, you are left with an 10” x 8”
rectangle. Cover with plastic wrap and
chill for 20 minutes. Rotate rectangle
horizontally and roll out to 24” x 10” and folding into thirds again, chill
another 20 minutes. Next roll the rectangle to 24” x 16”, cut the long side of dough in half, so you have two 12” x 16” pieces, place one on top of the other, aligning the cut edges, cover in plastic wrap
and chill in fridge for 20 minutes.
Roll to 20” x 12”, cut in half lengthwise so you have two pieces 20”
long x 6” wide, cover and chill for another 10 minutes.
with first piece, roll dough out 30” long by 8” wide. Make triangles using a ruler, measure out 5”
increments down long edge, cutting a small slit at each interval. Along the opposite side do the same, starting
the notches in the middle of the other marks so you create a “point” to your
triangle. Using a pizza cutter, connect
all the marks so you are left with 11 triangles, plus two halves, which you can
press together to make another triangle, 12 in total. One at a time, roll up each triangle tightly
from base to tip, brushing off any excess flour as you go. Place on baking sheet in 3 rows of 4 evenly
spaced, tips tucked underneath, allow to rise in a warm place until doubled in
size, or about one hour. Repeat process for second piece of dough.
to 350°F or convection bake at 325°F. In
a small bowl beat egg with a pinch of salt, brush croissants with egg wash and
bake for 20-25 minutes or until deep golden brown.
always remain cold when working with the dough, if it gets too soft chill dough
in fridge until firm again, up to one hour, if needed.
Be careful not to roll your dough so thin that the butter
seeps through, try adding a bit of flour if this happens to prevent sticking
Try to use as little flour as possible when rolling so your
dough doesn’t turn out dry.
*For flavoured croissants*
1. Chocolate croissants, place about half a dozen chocolate
chips near the bottom edge of the triangle before rolling.
2. Almond croissants, place about 1 teaspoon of almond paste
rolled into a small log along bottom edge of triangle before rolling up. Brush with egg wash and roll in sliced
almonds to decorate the outside of your croissants.
croissants for later use* Once you have rolled your croissants
you can freeze them immediately by placing on a tray in the freezer until solid,
once frozen store in freezer bag for up to two months. When ready to bake remove from freezer, thaw
in refrigerator overnight on a parchment lined baking sheet, covered loosely
with plastic wrap. In the morning allow
to rise in a warm place until doubled in size before baking. Brush with egg wash and bake as directed in