Breakfast at Tiffany’s Croissant;
6 Hours(Plus overnight chilling)
Croissant
500g Strong White Bread Flour
1 1/2 Tsp Salt
50g Sugar
1 Tbsp Yeast
300ml Warm Water
300g Butter or Vegan alternative
1. Activate your Yeast by placing it in the Water, stir and leave for 5-10 minutes.
2. Combine your Flour, Salt and Sugar in a bowl and create a well in the centre. Pour in the activated yeast and mix. Once a dough forms, knead for 10 minutes. Cover in cling film and place in the fridge.
3. Take two pieces of Baking paper and mark 20 x 15 cm rectangle. Take your butter and shape to the lines. Cover with the second sheet at roll to the thickness of a pound coin. Place in the fridge for 2 hours.
4. After 2 hours remove your dough from the fridge and roll it into a 40 x 20 cm rectangle. Remove your butter from the fridge and place in the centre of the rectangle. Fold the bottom half into the centre and do the same with top. Fold over and flatten into a 20 x 10 cm rectangle. Chill in the fridge for 30 minutes.
5. Remove from the fridge and roll another 40 x 20 cm rectangle. Fold the bottom and top thirds over and place in the fridge for another 30 minutes. Repeat again in the other direction.
6. Once your lamination is complete place in the fridge overnight.
7. On a floured surface roll our your dough to a 60 x 30 cm rectangle. On the top mark every 10 cm starting from 5 and on the bottom mark every 10 cm starting from 1. Cut out 8-10 droopy triangles and roll up form the widest part to the thinnest. Place on a oiled tray and leave to rise for 2 hours.
8. Preheat the oven to 200*C and bake the goods for 12 minutes till golden brown. Enjoy!