When it comes to celebrating special food days we have to admit that one of our top favourites has to be National Croissant Day. At Karaglen SuperSpar we take pride in baking and creating the freshest Croissants for you to enjoy every day. That means every day can be National Croissant Day.
Traditional croissants can best be described as a buttery roll which is crispy on the outside and deliciously soft on the inside. The best bakers in town, including our very own Nick, will tell you that the secret to creating the most perfect croissants lies in the laminating of the dough.
More about Laminating
Now, when we say laminating, we’re not talking about sending the dough through a laminating machine. The process of laminating refers to the delicate process of folding butter into your dough mixture to create several layers of dough and butter. The result of this is a flaky crust and soft body which is quite simply mouth-watering.
If you’re feeling a little daring, give it a go and make your own by following the below recipe. Alternatively, pop into Karaglen SuperSpar were we have a selection of ready-made Croissants available at any time.
Make your own Croissants on National Croissant Day
- This recipe is best made over two days to allow the dough to rest.
- Initial chilling time: overnight
- A total second-day chilling time: approximately 3 hours
- Second day rising time:1 hour
- 500g plain flour, sifted, plus extra for dusting
- 7g sachet or 1tsp dry yeast
- 1 tbsp lukewarm full cream milk
- 310-330ml cold water
- 25g unsalted butter, melted
- 1½ tsp salt
- ¼ cup caster sugar
- 250g unsalted butter, softened
- 1 egg plus 1 egg yolk, beaten with 2½ tbsp milk
- To make croissants for National Croissant Day, place the flour in a large bowl. Make a well in the centre and add the yeast and milk, stirring to dissolve. Wait a few minutes until the yeast mixture begins to bubble. Slowly add the water and melted butter and combine the ingredients gently with your fingertips. Add the salt and sugar and keep mixing with your fingers until the dough becomes very sticky. (You may need to add a little more water if the dough is not sticky enough.)
- On a lightly floured surface, knead the dough with the palm of your hand, rolling it away from your body, for eight to ten minutes. Do not add any flour during the kneading. Place the dough in a bowl, cover the top with plastic wrap and refrigerate overnight. It will double in size in the fridge.
- Roll the dough into a rectangle, about five millimeters thick, that is three times longer than it is wide. Spread half the softened butter over the centre third of the sheet. Fold the top third of the dough over the centre buttered section. Spread the remaining butter over the folded section, then fold the bottom third over the top.
- Turn the dough 90 degrees so that the folded seams are at the sides. Roll the pastry again to form a large rectangular sheet and fold it in three. Cover in plastic wrap and refrigerate for 45 minutes. Repeat the process of folding and refrigerating another three times – a total of four times.
Time to get baking
- Heat oven to 220°C and line a baking tray with baking paper.
- Roll the dough into a large five-millimetre thick rectangle. (If you find the dough hard to manage, divide it into half.) Trim the edges, then cut into triangles 6-8cm wide x 12-15cm tall. Make a small triangular incision in the centre at the base of each triangle to allow the dough to stretch when being shaped. Starting from the widest end, roll the triangles up and shape into a crescent.
- Space the croissants out on the baking tray and leave them to rise by about one-third in a draft-free, warm room (21°C is ideal) for about an hour.
- When the croissants have risen, brush them with the egg wash and bake for ten minutes, or until golden. Do not open the oven door during cooking time. Transfer to a wire rack to cool.
- Enjoy on National Croissant Day with butter!