If you are a budding baker, why not put your skills to the test with one of Tom’s favourite treats. Simple to make and delicious to eat, these are sure to go down a treat with friends and family.
Total: 3hr 15 mins
Prep time: 2 hours
Cooking time: 15 mins
500g Strong flour
300ml Fresh milk
Add the flour, sugar, salt and yeast into a bowl and mix together. Add the milk to the mixture and kneed for five minutes.
Cover a baking tray with cling film.
Roll the dough with a rolling pin to make it roughly the same size as the tray and approximately 0.5cm in thickness. Place the dough on the tray.
Cover the dough with cling film and rest in the fridge for 25 minutes.
Take the butter out of the fridge and place within a clear sandwich or freezer bag. Roll this out to two thirds of the size of the dough on the tray.
Peeling the butter away from the bag, place it onto the dough leaving one third of the dough uncovered. Fold the unbuttered dough into the centre.
Fold over the other third giving three layers of dough and two layers of butter.
Roll out into a rectangle the same size as before and fold into three and chill in the fridge for 25 minutes.
Remove from the fridge and repeat step eight twice more.
Roll out the dough to a thickness of 0.5cm, trying to keep it to a rectangle shape.
Cut the dough into triangles, making a cut at the short edge of each triangle and then roll away from yourself as tightly as possible stretching the dough at the same time.
Lay the little croissants on a baking tray with a baking sheet on and bend the ends to meet to form a crescent shape.
Prove the croissants at room temperature for 45-60 minutes until double in size. Carefully egg wash and bake at 230°C/ gas mark 7 for 15 minutes. Cool on a wire rack.