Odlums

Croissants

Oven Time : 17 mins

www.odlums.ie /recipes/croissants-2/

What you need:

500g Odlums Strong Flour

60g Caster Sugar

10g Yeast

10g Salt

100g butter

90ml Milk

140ml Water

 

250g Butter for Lamination

Egg wash for baking

How to:

  • Add the sugar, yeast, salt, and butter to the flour and mix nicely.

 

  • Add the liquids and knead for 10 mins with the dough hook in your mixer.

 

  • Once kneaded, allow the dough to prove for 1 hour and then place it into the fridge overnight.

 

  • Make a Butter Block with the 250g butter between two sheets of parchment paper with a rolling pin of 17cmX17cm and put it in the fridge to harden.

 

  • The next day take the dough out of the fridge and roll it to 20cmX34cm

 

  • Laminate the dough when the butter is pliable. let it rest out at room temperature for 5-15 mins (depending on your temperature)

 

  • Roll the dough into a 55cmX25cm rectangle and give a single fold. Refrigerate 1 hour

 

  • Roll the dough to a 55cmX25cm rectangle and give a book fold. Refrigerate 1 hour

 

  • Roll the dough into a rectangle with dimensions

 

  • 58cmX28cm and cut croissants of 9cmX28cm in triangle-sized shapes.

 

  • Shape the Croissants by rolling them with the palm of your hand and placing them onto a tray of parchment paper covering them with cling film and proving for 2 hours.

 

  • Egg wash and bake for 5 mins at 220C and 12 minutes at 180C.
Odlums

Behind Every Bake

Croissants

CATEGORY: All Recipes
COOK TIME: 17 mins

What you need:

500g Odlums Strong Flour

60g Caster Sugar

10g Yeast

10g Salt

100g butter

90ml Milk

140ml Water

 

250g Butter for Lamination

Egg wash for baking

How to:

  • Add the sugar, yeast, salt, and butter to the flour and mix nicely.

 

  • Add the liquids and knead for 10 mins with the dough hook in your mixer.

 

  • Once kneaded, allow the dough to prove for 1 hour and then place it into the fridge overnight.

 

  • Make a Butter Block with the 250g butter between two sheets of parchment paper with a rolling pin of 17cmX17cm and put it in the fridge to harden.

 

  • The next day take the dough out of the fridge and roll it to 20cmX34cm

 

  • Laminate the dough when the butter is pliable. let it rest out at room temperature for 5-15 mins (depending on your temperature)

 

  • Roll the dough into a 55cmX25cm rectangle and give a single fold. Refrigerate 1 hour

 

  • Roll the dough to a 55cmX25cm rectangle and give a book fold. Refrigerate 1 hour

 

  • Roll the dough into a rectangle with dimensions

 

  • 58cmX28cm and cut croissants of 9cmX28cm in triangle-sized shapes.

 

  • Shape the Croissants by rolling them with the palm of your hand and placing them onto a tray of parchment paper covering them with cling film and proving for 2 hours.

 

  • Egg wash and bake for 5 mins at 220C and 12 minutes at 180C.

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