Croissant

Nothing beats a homemade croissant, a scrumptious flaky buttery threat, made on a cold spring day.



2 t (4 g) yeast
1 T (15 g) sugar
1 T (20 mL) warm milk
1 t salt
250 g flour
2 t (2 g) lecithin
1 t (4 g) Lecimax improver
1 T (20 g) melted butter
150 mL cold water
120 g cold butter

Mix salt, flour, lecithin, and improver in a bowl.

To activate the yeast, make a well. Add sugar, yeast and milk. Let stand 10 minutes until bubbly.

Add cold water and melted butter. Mix to a soft dough. Let rise in the fridge for 3 hours or overnight.

Punch down, and knead. Roll to 20 cm x 40 cm.

Place half cold butter in the middle third. Fold top third of dough over the butter. Add remaining butter and fold the bottom third over the butter.

Roll out to 20 cm x 40 cm and fold into thirds. Rest in the fridge for 30 minutes. Repeat 3 more times.

Roll out to 20 cm x 4o cm to about 5 mm thick. Cut 8 triangles with 10 cm bases. Slit each base. Stretch the base and roll up the dough to form a crescent.

Place on baking tray lined with greaseproof paper. Let rise at room temperature, preferably under 20 degrees Celsius until puffy and triple in size.

Bake 8 minutes at 220 degrees Celsius, and another 4 minutes at 180 degrees Celsius.