Croissants from The Times Cookery Book by Katie Stewart
Sift together the flour and salt into a basin, rub in the fat and hollow out the centre of the ingredients. Dissolve the fresh yeast in the warm water. If using dried yeast, dissolve the sugar in t...
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Ingredients
- 1 lb (450 g) strong plain flour
- 2 level teaspoons salt
- 1 oz (25 g) fresh yeast or 1 level tablespoon dried yeast
- ½ pint warm water, less 4 tablespoons (2½ dl)
- 1 oz (25 g) white vegetable fat
- beaten egg and milk
- 4–6 oz (100–175 g) butter
- 1 egg
- 1 teaspoon castor sugar
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