Croissants
Ingredients 2 cups of flour 1 teaspoon of sugar ¼ teaspoon of salt Half a packet of dried yeast (miss out the yeast and you have puff pastry) Just over half a cup of hot water mixed with milk (half of each) 140g unsalted butter (I use Norwegian butter (smør) which is 83% fat) The butter should be in the fridge. Mixing Put all the powdery ingredients into a mixer fitted with a dough hook (I have a Kitchen Aid, highly recommended). Mix the powders with the hook for a short time then add the warm water/milk. The addition of liquid should cause the powders to clump together. If it doesn’t then add a bit more water. Continue mixing for about 5-10 minutes. The dough should change from stringy to smooth like play doh. Rising The dough must now be left to rise to about double its size. This is difficult to judge if the dough is in a ball but easy if you put it in a cylindrical or straight sided container. Cover the top with a...