Parramatta Square - After 5 Series - Croissant Recipe

Croissant Recipe Ingredients

Butter Layer:

Egg Wash:

1/4 cup unsalted butter

1 1/2 cups unsalted butter

1 large egg

4 cups all-purpose flour, plus more for rolling 1/4 cup granulated sugar

2 tablespoons all-purpose flour

2 tablespoons whole milk

2 teaspoons salt 1 teaspoon yeast 1 1/2 cups cold whole milk

Step 1: Make the dough

After 5 Series How to make your own croissant at home

Cut the butter and place in the bowl and mix using a handheld mixer. Add flour, sugar, salt and yeast and mix on low for 1 minute.

Slowly incorporate the milk and beat the dough for at least 5 minutes. Remove the dough from the bowl and work it into a ball.

Place the dough onto a lightly floured silicone mat lined with parchment paper and gently flatten the dough out. Cover with plastic wrap and place into the refrigerator for 30 minutes.

Step 2: Shape the dough Flatten the dough out with your hands and roll it into a 35cm x 25cm rectangle.

Place the rolled dough back into the baking sheet and cover with plastic wrap or aluminium foil and allow it to rest in the refrigerator for 4 hours or overnight.

Step 3: Butter layer

Step 6: Shape the croissants

In a large bowl using a hand-held mixer or stand mixer, beat the butter and flour together until smooth and combined.

Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet. Using a spoon or spatula, smooth out into a 17cm x 25cm rectangle. Place the baking sheet in the refrigerator and chill the butter layer for 30 minutes.

Remove the dough from the fridge and on a lightly floured counter, roll the dough out into a 20cm x 50cm rectangle. Using a pizza cutter or sharp knife, slice the dough in half vertically. Each skinny rectangle should be 10cm wide. Then cut 3 even slices horizontally.

Cut each rectangle diagonally to make 2 triangles. Using your fingers or a rolling pin, stretch the triangle and cut a slit at the end of the triangle. Then, tightly roll up into a crescent shape making sure the tip is underneath. Slightly bend the ends in towards each other and repeat with remaining dough. Loosely cover and rest at room temperature for 1 hour, and then place in the refrigerator and rest for 1 hour or up to 12 hours.

Step 4: Laminate the dough Remove the dough from the refrigerator and place the butter layer in the centre of the dough and fold each end of the dough over it. Seal the dough edges over the butter layer as best as you can with your fingers.

On a lightly floured counter, roll the dough into a 25cm x 50cm rectangle.

Step 5: Turn the dough Fold the dough lengthwise into thirds.

Turn the dough so the short end is facing you and roll the dough out again into a 25cm x 50cm rectangle and fold into thirds again. Cover the dough and refrigerate for 30 minutes and fold and turn the dough again. Cover and refrigerate dough for 4 hours or overnight.

Step 7: Bake the croissants Preheat oven to 200°C. Whisk the egg wash ingredients together and remove the croissants from the refrigerator. Brush each croissant lightly with the egg wash.

Bake the croissants until golden brown, for about 20 minutes. Remove the croissants from the oven and place on a wire rack to cool for a few minutes before serving.