Salt Roads Recipe
Croissants
France
Servings
12
Prep
45 mins +rest
Cook
15 mins
Total
7-8 hrs
Ingredients
Dough
500 g strong white flour
60 g sugar
10 g salt
10 g instant yeast
300 ml cold milk
40 g unsalted butter, softened
Butter block
250 g unsalted butter, cold
To finish
1 egg, beaten (for egg wash)
Steps
Mix the flour, sugar, salt, yeast, milk, and softened butter into a smooth dough.
Knead briefly, then chill until firm.
Flatten the butter into a rectangular block and chill.
Enclose the butter in the dough and roll into a rectangle.
Fold into thirds, chill, then repeat rolling and folding twice more.
Roll the dough thin and cut into long triangles.
Roll each triangle from base to tip to form crescents.
Proof until doubled and light.
Brush with egg wash.
Bake at 200°C until deeply golden and crisp.
Serve warm or at room temperature, ideally the same day. Traditionally eaten plain or with coffee.