Homemade Croissants (Danish Pastry)

Actually making these soft croissants are as simple as making bread rolls . Gotta try and refresh my skills as its been 17 years since I've actually made croissants! (The convenience of buying 5 pieces for $2.40 does that).

Now that I'm moving to Jakarta and getting a croissant means I have to grab a cab and end up spending more than I should has motivate me to start making my own stuff again. For convenience sake ...

1/4 cup warm water

1/2 cup warm milk

1 tablespoon yeast (7g)

1 tsp sugar

In a jug, add the yeast to warm milk, sugar and water and let it bubble up for 5-10 minutes.

2 1/4 cups flour

1 tsp salt

2 tsp sugar

1 egg

220g butter (cut into small cubed pieces)

Egg wash (1 egg with 2 tablespoon milk)

Combine the dry ingredients in a bowl and then add egg and yeast mixture. Pour all the butter in and use 2 spatulas to combine the ingredients together. DO NOT OVERMIX. You still want lots of chunky butter in the dough.

Refrigerate overnight or a minimum of 2 hours for the dough to rest.

Cut the dough into 2equal portion. This recipe is good of 16 croissants so its better to work with half a dough at each time so that the butter stays nice and chunky.

Roll out into a floured surface and then fold into thirds like you would fold a letter. Roll out again and fold into thirds. Do this about 5 times. This creates the lovely layers in the croissants. Making sure that you dust the dough with flour each time.

Finally roll into a big square / rectangle and divide into 8 triangles . Roll from the longer length to the pointy tip. Glaze with egg wash and let it rise for 30 minutes before baking for another 30 minutes at 170 degrees oven.

I did a mixture of plain and ham with cheese and smoked salmon croissants. You could do chocolate au pain or cream cheese with these Danish pastry if you want too!