Makes 8 croissants
250 g flour type w 330 specifically for croissants
125 g water
25 g butter at room temperature
8g brewer's yeast
5 g salt
30 g granulated sugar
25 g milk at room temperature
125 g butter for croissants
For the glaze:
30 g milk
Cane sugar as required
Total weight: 560 g
Place the butter for croissants between two sheets of greaseproof paper and roll it out to a thickness of approx. 3 mm, then put it in the refrigerator. It must cool to around 15°C in temperature before you can use it in the croissant mixture we are about to prepare.
If you don't have a planetary mixer, mound the flour on the worktop, make a well in the centre and add the yeast dissolved in the water and the melted butter, working the ingredients together and kneading until glossy. Only then, add the milk, sugar and salt and continue kneading.
Place in a large bowl, cover with cling film and leave to rest in the fridge for at least 12 hours.
After this time, remove both the mixture and the rolled out butter at least 1 hour before proceeding.
Roll out the croissant dough and place the rolled out butter on half of the sheet and close carefully.
Make the first fold, folding in 3 parts without cutting.
Roll out with the rolling pin then fold into four parts, roll out once more, fold into thirds again and leave to rest in the fridge for 30 minutes.
Perform this procedure a total of 3 times.
Now you have your sheet of croissant pastry laminated with butter.
Roll it out to a thickness of 3/4 mm, cut into triangles and roll them up, starting from the widest part.
Place the croissants on the baking tray provided, lining it with baking paper.
Brush the croissants with the egg beaten together with the milk, and finish with a sprinkle of cane sugar.
Allow to rise in the oven with the dough resting programme for around 2 hours, after which:
Select the "croissants" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
For this recipe it is important to use professional butter and flour.