This recipe is best with
Recipe Ingredient
- 125g plain flour
- 375g high protein flour
- 25g sugar
- 1/2 tsp salt
- 1 tsp milk powder
- 1/2 tsp bread improver
- 11g instant dry yeast
- 1 egg
- 300ml cold water
- 50g softened butter
- Combine and chill until slightly hard
- 80g butter
- 80g shortening
- Glaze (beat together)
- 1 egg
- 1/2 tsp sugar
- 2 tsp water
Instructions
- Sift both types of flour into the bowl of an electric mixer, fitted with a dough hook. Add milk powder, sugar, salt, bread improver and yeast.
- Stir in water, egg and butter. Beat until mixture turns smooth and firm (this takes about 2 minutes). Remove dough onto a lightly floured table and knead lightly into a ball. Next, roll out to form a cross.
- Place combined fat (butter and shortening) in the centre of the cross. Fold over each section to enclose the combined fat. Place this piece of dough on a lightly floured table and press out the sides with a rolling pin to seal the edges. Ensure that the combined fat is completely enclosed and will not ooze out.
- Roll the dough evenly into a 25x45cm rectangle. Fold the rectangle to a third of its size, by first folding up the bottom portion (to cover a third of the rectangle) and then folding the top portion over it.
- Roll out the dough into a 25x45cm rectangle again. Fold again to a third of its size and seal the edges. Place dough in a plastic bag dusted with flour. Chill dough for 30 minutes. Use your fingers to make dents on the dough to record the number of folds made.
- Roll and fold two more times to ensure an even distribution of fat. Chill the dough again for a final 30 minutes. To ensure that the layers rise evenly, the dough must be thoroughly chilled after every round of rolling and folding.
- Roll out dough into a 40x60cm rectangle on a lightly floured table-top. Use a sharp knife to trim the edges and cut lengthways into two equal strips.
- Cut into triangles and roll up to form a crescent shape. Place on greased baking sheets. Brush with egg glaze and leave aside to rise for 20-25 minutes or until they double in size. Glaze with egg mixture again and bake in preheated oven at 220°C for 15-20 minutes or until golden. Remove and cool on wire racks.
