Croissantdeeg LCB

Measure the temperature of the room and the flour. Add together. The milk and water together must have a temperature that brings the total to 54 degrees.

Put the flour in a ring on the worktop. Put the sugar and salt in it, pour in the milk / water mixture and crumble the yeast. Then mix the yeast with your hands through the liquid until it is completely absorbed. Then carefully mix the flour, sugar and salt with the moisture until a dough is formed. Knead this for 10 minutes into a nice elastic ball. Put it in a bowl and let it rise until the volume has doubled. That can take a night.

After the rising, knead the dough for a while. Beat the butter to the same firmness as the dough. Roll out the dough into a piece of cloth, large enough to cover the butter. Place the slice of butter in the middle of the dough and fold the dough in its entirety tightly closed. The butter can not get through. Then roll out the whole into an elongated rectangular piece. Fold it in three, turn it 90 degrees and roll out again into an elongated piece. Fold in three and place in the fridge to allow the butter to stiffen and let the dough rest.

After half an hour, unpack the patch and roll out again into a long piece of cloth. Fold in three and put back in the fridge for half an hour.

Repeat this once more and leave the lap unrolled on the worksheet. The width of the piece should be about 18 cm.

Cut triangles measuring 18 cm high and 9 cm wide from the dough. Make an incision of 1 cm in the middle of the base. Pull the dough slightly apart in width and length and then start rolling up from the base of the triangle. Pull out the dough a bit. Place the resulting croissant with the overlapping piece down on a baking sheet covered with parchment paper. Let the croissants rise until they are doubled in size.

Brush them with beaten egg, and bake them in a 190-degree oven, about 15 minutes, nicely browned.