- 250g strong white flour
- ½ tsp salt
- 25g sugar
- 7g fast action dried yeast
- 150g butter room temperature
- 1 egg beaten
- Put the flour, salt and sugar in to a bowl, put 150ml of water in a jug and add the yeast mix together. Make a well in the flour and add the liquid, mix together to form a dough knead on a work bench for 5 minutes, roll into a ball place in an oiled bowl cover with cling film chill for about an hour.
- Place the butter between 2 sheets of parchment paper, using a rolling pin roll it out into a rectangle cover and chill in the fridge.
- Put the chilled dough on a floured surface roll into a rectangle then unwrap the butter and place it in the centre
- Fold one side of the dough halfway over the butter then fold the other side the same way so that the two edges meet in the middle and cover the butter
- Fold the dough over in half wrap in cling film and chill for 20 minutes
- Repeat the folding and rolling process twice again then chill down for 1 hour
- After chilling, roll the dough out on a floured surface into a rectangle, about 5cm thick cut to shape.
- Cut the dough in half lengthways so you have two long strips then cut equal sided triangle shapes
- Then take each triangle and pull the two corners at the base to stretch and widen them
- Starting at the base of each triangle begin to roll gently into a croissant be careful not to crush the dough
- Make sure the tip of the triangle ends up tucked under the croissant to hold in place
- Bend the ends inwards like a half moon shape place on a lone tray with parchment paper, cover with oiled cling film place in a warm place and allow rise until doubles in size
- Preheat the oven to 190C/ gas 6 glaze the croissants with the beaten egg then bake for 15 minutes they should rise and be golden brown remove from oven allow to cool on a wire rack.