Granary Croissants


150 ml lukewarm water ( 1/2 cup)
200 grams unsweetened partly-skimmed evaporated milk warmed (7oz)
25 grams (1oz) Fresh yeast or 15g ( ½ oz) dried yeast
50 grams unsalted butter, melted (2oz)
500 grams granary flour (1lb)
a pinch of salt
75 grams margaine (3oz)
milk, to glaze


Combine the water with the evaporated milk, and then crumble in the fresh yeast, or stir in the dried yeast. Add the butter. Sift the flour with the salt in a large bowl, returning the grains from the sieve to the flour in the bowl. Rub the margarine into the flour until the mixture resembles breadcrumbs.
Make a well in the center of the flour, pour in the yeast mixture and mix thoroughly. Turn the dough on to a lightly floured surface and knead for 3 minutes. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for approximately 30 minutes until doubled in size.
Turn half of the risen dough on to a lightly floured surface and roll into a circle about 5mm ( 1/4 inch) thick. Using a sharp knife, cut the dough into eight triangular segments. Working from the outside edge, roll each segment into the middle. Bend each piece into a crescent and place on a lightly oiled baking sheet. Cover with a tea towel and leave to double in size.
Meanwhile preheat the oven to Gas Mark 5/190 C/375 F. Repeat the shaping process with the other half of the dough. Alternatively, leave the remaining dough covered in the refrigerator for up to 4 days and use when fresh croissants are required.
When the croissants have doubled in size, glaze them with the milk and bake in the oven for 15-20 minutes until puffed and golden.




If the room temperature is cold, the rising stage may be expedited by using a microwave oven: microwave the covered dough in a microwave-safe container on full power for 10 seconds. Leave the dough to rest for 10 minutes, and then repeat the process twice.


1.0 servings


Saturday, December 12, 2009 - 10:10pm


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