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  • Serves: Up to 10 people

BM450 Program 10 - Dough


  1. Remove the bread pan from the bread maker and fit the kneader.
  2. Pour the milk into the bread pan. Add the egg. Sprinkle over the flour, ensuring it covers the liquids.
  3. Add the salt, sugar and 25g butter. Make a well in the centre of the flour, but not down as far as the liquid, and add the yeast.
  4. Insert and lock the bread pan into the bread maker.  Select program 10 DOUGH. Press start. Meanwhile shape the softened butter into a 2cm (3/4 in) think block.
  5. At the end of the cycle, turn the dough out onto a lightly floured surface and gently knock back. Roll out into an oblong, twice as long as the butter and slightly wider. Place the butter on one half, fold over the dough and seal the edges to enclose the butter.
  6. Roll into a 2cm (3/4 in) thick rectangle, twice as long as it is wide. Fold the bottom thirdup and the top third down and seal.  Wrap in clear film and chill for 20 minutes. Repeat the rolling, folding and chilling twice more, turning the dough by 90° each time.
  7. Roll into a rectangle measuring 30 x 52 cm (12 x 21 in). Cut in half lengthways, then crossways into equal triangles with 15cm (6 in) bases, discarding the trimmings at each end.
  8. Loosely roll each triange from the 15cm (6 in) base towards the point, finishing with the tip underneath. Curve into a cresent shape. Place on two baking sheets spaced apart.
  9. Cover with lightly oiled clear film and leave to rise in a warm place for about 30 minutes, or until doubled in size. Meanwhile preheat the oven to 200°C/400°F/Gas 6.
  10. Mix the egg yolk and milk together and brush the glaze over the croissants. Bake for 15-20 minutes until crisp and golden. Transfer to a wire rack to cool.


For chocolate croissant, place a small square of chocolate or 10ml (2 tsp) grated cholocate at the wide end of the dough before shaping, making sure it is enclosed when the croissant is rolled up.


tsp = 5ml teaspoon 
tbsp = 15ml tablespoon


Makes 18 Makes 12
Semi-Skimmed Milk 230ml 150ml
Egg 1 1
Unbleached White Bread Flour 500g 350g
Salt 1 1/2 tsp 1 tsp
Sugar 4 tsp 1 tbsp
Butter 25g + 250g sofened 25g + 175g softened
Easy Blend Dried Yeast 1 1/2 tsp 1 1/2 tsp
For the Glaze    
Egg Yolk 2 1
Milk 2 tbsp 1 tbsp

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