Croissants | Women's Weekly Food
Ever fancied making your own croissants? This Test Kitchen Collection recipe breaks it down and simplifies the technical process.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 340g (11oz) unsalted butter, softened
- 1 egg, beaten lightly
- CROISSANT DOUGH
- 3 tsp (10g) dried yeast
- 2 tbsp caster (superfine) sugar
- 1⅓ cups (330ml) milk, warmed
- 3¼ cups (485g) plain (all-purpose) flour
- 2 tsp sea salt flakes, crumbled
- 30g (1oz) unsalted butter, chopped
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