Croissants

Five and a half hours of labor but the reward is in the results.

Recipe to make around 14 croissants

Ingredients:

30g melted butter
5g dry yest
170ml water room temp
420g plain flower
8g salt
60g caster sugar
3tsp milk powder
250g butter room temp 

Place all ingredients except the 250g butter in a mixer bowl with the hook attachment taking care not to over mix it (if you don't have a mixer, just use your hands and muscles)

Once finished, leave it to rest in a warm place for 90min and cover with a tea towel, It should double in size.

Mix the 250g of remaining butter to a smooth consistency then roll the dough into a rectangle shape 3 times longer then wider.
Place half of the butter in the middle, folding dough in a envelope, like shown in the photo below. Turn the dough 90 degrees and repeat the process this time without the butter. Once finished place the dough in a freezer for 30min then in the fridge for 1hr.
After that repeat all the steps with reminding butter and place dough back in the freezer for 30min after that transferring into the fridge.
I like to leave it there overnight if possible.

Once you're ready to make croissants roll it in to a rectangle 6mm thick and cut triangle shapes, placing some filling at the wider end.

For my croissants I prefer to make almond filling but you can easily substitute it with jam or chocolate.
I will give you a quick recipe for the once I use.

Ingredients:

½ cup almond meal
1 whole egg
1⁄4 cup whipping cream
half cup caster sugar

Combine all ingredients in a bowl.

Before baking, brush the croissants with lightly beaten egg.
Preheat the oven to 220°C / 428°F and place croissants in the oven for 5min then reduce to 190°C / 374°F and bake another 10 to 15min until golden brown.

Enjoy

This was inspired by a recipe on one of my favorite websites mojewypieki.com