BUTTER CROISSANTS AND CHEESE CROISSANTS

Ingredients :-

Maida / refined flour 3 1/2 cups + approx. 1/2 cup for dusting

Water (warm) 1 cup

Milk (warm) 1/2 cup

Sugar 3 tbsp

Instant dry yeast 1 1/2 tsp

Refined oil 3 tbsp

Salt 1 tsp

Butter (soft) 150  - 200 gms

Method :-

DOUGH

1. Mix together water and milk in a bowl. Make sure that both together are warm to touch.

2. To it add sugar, oil and dry yeast. Mix all well and cover and keep for 10 min to allow the yeast to activate and bloom.

3. Whrn it turns foamy frothy and you can see bubbles forming it is ready.

4. To this yeast mix add in the refined flour (sifted) and salt.

5. Gently mix together and knead to form a soft dough.

6. Apply little oil on top and cover and allow it to rest and rise little (around 1 hour)

LAYERING

7. Remove dough onto a flat surface dusted with dry flour.

8. Knead and form into a long log. Cut into 10 - 12 small portions.

9. Tuck in all the edges and shape them into balls.

10. Roll out 1 ball into a thin circle. Place this circle onto a dry flour dusted plate to prevent from sticking. 

11. Apply a generous but thin layer of butter on it. Make sure you dont leave any gaps in it and apply butter till the edges. Be careful and gentle as to not tear the thin dough. Sprinkle a little dry flour over it.

12. Roll out another ball into a thin circle and gently place this over the butter applied circle. Make sure there are no air pockets.

13. Now repeat this process layering between thin dough circles and butter, stacking them all one on top of the other.

14. Cover with a cling film and refrigerate for atleast 2 hours.

15. Now gently remove the layered dough circles onto a dry flour dusted counter. Gently press with your palms to flatten it a little.

16. Use a rolling pin and roll out the dough gently till it is around 12 inche diameter.

17. Cut into 16 triangles. (Cut horizontally and vertically from the centre, then cut each portion in half lengthwise to get 16 portions)

18. Make a small notch / cut at the wider side for ease of rolling. Gently roll it to form a croissant shape.

19. Place them on a baking tray lined with baking paper. Keep gap in between to allow them to rise and spread little. Cover and keep for 10 min.

20. Gently brush with milk and bake at 180°C for 10 min and reduce temperature to 170°C for 5 min till it turns golden brown. Remove and cover for 5 min with a cloth before removing out of the tray.

21. For cheese croissants stuff little grated cheese inside while rolling and also on top after applying milk. Then bake as mentioned above.

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