Classic French croissants

Forget the bakery. You can make this delicious, flaky French pastry yourself, at home.

Note: This recipe requires a bread machine

Ingredients:

Egg wash

Method:

Put milk, egg, water, flour, salt, sugar, yeast and 1oz of butter into bread machine. Select “normal” dough. Wait for your machine’s completion, which should take around an hour and a half.
On a floured surface, knead dough. Place in a bowl and cover to chill for one hour.
Remove from fridge and roll into a rectangle measuring about 50cm by 20cm.
With you remaining butter, separate it into thirds. With one third of the butter, brush the butter over two-thirds of the dough, leaving a one-cm border.
Fold your dough into three. The bottom, unbuttered portion should be flipped then buttered as well.
Turn the dough so the open edges are at the top and bottom.
Use rolling pin to seal these edges closed.
Press the dough in intervals to seal and create air pockets.
Roll into rectangle a second time, and repeat rolling/buttering process twice more. Between each rolling, let dough chill, otherwise the butter will melt and give the dough an undesirable texture.
Once you’ve used all of your butter and rolled and folded your dough three times, let chill for 30 minutes.
After 30 minutes, roll dough into another rectangle, this time 50cm by 30cm.
Cut in half, lengthwise.
For each half, divide dough into four to six triangles.
Brush each triangle with egg wash (beaten egg and milk).
Roll each triangle into croissant shape and place on a lined baking tray.
Brush again with egg wash. Let rise for 30 minutes.
Bake for 15 to 20 minutes at 200°C until golden brown.

Tip: Try serving with chocolate drizzle or jam, or wrap dough around sliced ham and cheese before baking.

Join Over60