Yesterday morning I thought how nice it would be to have a lovely, fresh, crunchy croissant for breakfast on Sunday. I looked at recipes, picked one from the net and got busy. I’ve done half a portion not only because they are super calorific, but also because they’re delicious when fresh and warm, also wanted to make sure the recipe worked.

I used 250g of flour, a mix of plain and bread flour. 30g of sugar. 5g of salt. 140g of cold water mixed with milk. 25g of soft butter. Right before I went to bed last night I realized that I’ve messed up the amount of yeast I was supposed to use. The recipe called for dry yeast, but I like fresh, so as usual when they say 7g of dry, one is to use 21g of fresh, so I did, but I didn’t half it, like with the rest of the ingredients. In the end it wasn’t some super cock-up, but it made me wonder towards the end of the rolling out and folding process, just why is it puffing up so much!? 🙂

So, with all these a nice dough was created with the help of KA, it was left to rest and rise for over an hour, then once risen I rolled it out into a rectangle and I had my flat and pretty 125g of cold butter ready. And throughout the afternoon I rolled, folded and chilled it. Done it 4 times then left in the fridge overnight. It puffed up!

Last night I binged on “Heweliusz” on Netflix, this morning woke up aroud 7 and was done sleeping, so I got on with my dough. Rolled it out once more, cut into triangles and rolled into croissants, before leaving for an hour’s final proving.

When I was happy with the rise, I brushed them with beaten egg and milk and baked for about 22-25 minutes in 190 degrees. Together with an excellent cup of coffee they were fantastic. All 3 Bankses were very happy. I think what could have maybe made them even better, next time, if they were just a bit more salty and less sweet. Maybe salted butter next time? And less sugar?