CROISSANTS
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- Category: Pastry
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Croissants
- 5 cups flour
- ½ lb butter remove 2oz for dough
- 1 pkt yeast
- 3 tab castor sugar
- ½ tsp salt
- 2 eggs. Beat together
- 1 cup milk
- 1 cup lukewarm water
- Make four parts f butter
Method:
Combine flour salt and castor sugar until it resembles bread-crumbs with 2 oz of butter.
Add the dry yeast add water and milk and make a playable dough. Let it rise for 1 - 2 hours .
After it has risen knead it smoothly and make 5 balls.
Roll one roti out but not too thick- grate one part butter onto it.
Roll out another roti and carry on- until all 5 rotis are pilled up on top of each other and until all the butter is used up. Roll into a very big roti and fold like pie dough. Place in a loose big plastic-bag and leave it in the fridge to rise for a day or overnight.
Next cut dough into four roll out each ¼ into a big roti.Slice as if u cutting a pizza in order to form triangles. At the base f the triangle if u want to add a filling f cheese or choc place it at the base of the triangle and roll from the base towards the tip f the triangle. Shape like a crescent brush with egg white and bake at 180 degress until done. Decorate as u wish