CROISSANTS
These are super soft and fluffy. Surprisingly easy to make as well.
- Combine:
- 100 ml of warm water
- ½ cup cake flour
- 2 teaspoons sugar
- 1 tablespoon yeast
- Mix separately:
- 70 g of melted butter
- ½ cup warm milk
- 1 whole egg
- 1 egg white (keep the egg yellow for brushing on top)
- Keep separate:
- 100 g butter, grated, keep cold
- 4 cups cake flour
Combine the first 2 mixtures and make a soft dough adding the 4 cups of cake flour.
Cover the dough and leave the dough to rise for 1 hour.
Divide the dough into 6 portions.
Roll each piece of dough out on a lightly floured surface.
Stack the rolled out dough on top of each other, dividing the 100 g grated butter between each layer, except the top layer, leave that layer without butter.
Roll out the entire stack of dough and butter until a desired thickness.
Use a pastry cutter to cut triangles (I got 10 pieces).
Roll up each triangle, place on a prepared baking sheet and brush the dough with the egg yellow.
Bake the croissants in a preheated oven at 200ºC for 10 minutes.
Recipe and photo: Yasmeen Ibrahim
