Experience level needed - high
STEP 1: PREFERMENT
Ingredients
- 150g milk
- 15g instant yeast
- 175g strong flour
- 20g sugar, 5g salt
Method
- Place flour, sugar, salt in bowl of electric mixer fitted with dough hook.
- Warm milk, add yeast & stir.
- Turn machine on low.
- Pour over warm milk.
- Work together to form a smooth elastic dough.
- Wrap in cling film and refrigerate.
- Rest overnight.
STEP 2: DOUGH
Ingredients
- Preferment
- 20g yeast
- 430g milk
- 15g butter
- 800g strong flour
- 70g sugar
- 20g salt
Method
- Place preferment, flour, sugar, salt in bowl of electric mixer fitted with dough hook.
- Warm milk with the butter add yeast & stir.
- Turn machine on low.
- Pour over warm milk.
- Work for 15 minutes to form a firm smooth dough.
- Wrap very tightly in cling film and refrigerate.
- Rest for a minimum of 3 hours or overnight
STEP 3: LAMINATION
Ingredients
- 620g Pepe Saya butter sheet
Method
- Remove butter & dough from fridge.
- Roll dough into rectangle twice the length of butter sheet and approx 1cm thick.
- Encase butter with dough by completely folding over edges.
- Roll dough carefully lengthways only, creating a long rectangle approx 1cm thick.
- Concertina fold dough in thirds. As you would a business letter.
- Relax dough in fridge for 30 min.
- Rotate dough 90 degrees and roll again (open end to open end) into a long rectangle. Again folding into thirds.
- Repeat this rolling & rotating 2 more times, relaxing for 30 min between each.
STEP 4: BAKE
- Preheat oven to 190 degrees.
- Roll dough into rectangle approx 70cm x 20cm x0.6cm thick.
- Cut triangles with a base of roughly 8cm.
- Roll triangles from base to tip creating a log.
- Prove croissants till double in size.
- Brush lightly with egg wash.
- Bake for 15 - 20 min till dark golden, flaky and cooked throughout.
Recipe by Jaci Koludrovic