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FRENCH CROISSANTS
Ingredients
1750g Bakers Flour
1250g cold milk
15g sugar
50g salt
110g yeast (compression)
3175g Total Weight
Directions
Make mixture into a dough, not too stiff and allow to stand for 30 minutes, taking care that the dough does not skin.
Pin out to a rectangle, spread two thirds of the rectangle with 500grams of butter, and fold as for puff pastry.
Give a total of three half turns, then allow to rest for 30 mins.
Keep the dough cool throughout otherwise the butter will melt.
Roll out the dough to 3mm THICK AND CUT INTO 15cm strips, cut into equilateral triangles.
Roll up each triangle and turn into crescent shapes, bringing the point down inside each crescent.
Place on lightly greased trays, egg wash well and then prove.
Baking temperature 240C.
Baking Time 10-15 minutes.
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