Croissant

BM260 and BM366 Program 7

Method

1. Remove the bread pan from the machine 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 machine. Select program 8 DOUGH. Press start. Meanwhile shape the softened butter into a 2 cm (3/4 in) thick 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 third up 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 90o 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 15 cm (6 in) bases, discarding the trimmings at each end.
8. Loosely roll each triangle from the 15 cm (6 in) base towards the point, finishing with the tip underneath. Curve into a crescent 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 oC/400F/gas mark 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.

Variation

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

Tip
tsp = 5ml teaspoon
tbsp = 15ml tablespoon