This recipe is from Paul Hollywood and was featured on the Great British Baking Show.
1. In the bowl of a mixer, add warm milk, brown sugar and yeast and stir lightly. Let sit for 5 minutes until yeast is foamy
2. Add the flour and salt and mix with a dough hook on low for 5-10 minutes until smooth and soft dough forms (start with 3 cups flour and add more if it is too sticky)
3. Remove dough from mixing bowl and knead for a few minutes. Dough should be slightly sticky and soft
4. Form dough into a rectangle that is 1 1/2 inches thick. Wrap in plastic wrap and cool in refrigerator for an hour
5. Arrange the three sticks of butter horizontally on a piece of parchment paper. Cover the butter with another piece of parchment paper and pound the butter until it forms an 8 x 5 inch rectangle
6. Take the dough out of the refrigerator and roll dough into a 16 x 10 inch rectangle. Use a little flour to prevent sticking. Place the butter directly in the center of the dough and fold the dough as you would a letter, bottom third of dough over butter, then top third down over the dough. Brush off any excess flour
7. Next turn the dough so that the short side is nearest you and start rolling into another 16 x 10 inch rectangle. Fold into thirds like a letter again. This is the first fold. Wrap in plastic wrap and chill in fridge for one hour.
8. After the hour repeat the dough rolling and folding process. Repeat this 3 more times, refrigerating for an hour in between each rolling and folding
9. After the last fold refrigerate overnight or for 8 hours
10. Cut dough in half and roll out each half to 1/4 inch thickness and cut into long triangle pieces
11. Using one triangle at a time, start rolling from the wide side and roll into a croissant
12. Let rolled croissants sit covered for an hour
13. Preheat oven to 400F. Beat the egg and brush onto the croissants. Bake for 8-12 minutes. Reduce heat to 375F and finish baking for another 8-12 minutes or until lightly browned on top
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (651g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1931 | ||
Calories from Fat: 1425 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 158.4g | 211 % | |
Saturated Fat 99.6g | 498 % | |
Monounsaturated Fat 40.9g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 424.7mg | 131 % | |
Sodium 194.8mg | 7 % | |
Potassium 707mg | 19 % | |
Total Carbohydrate 124.4g | 37 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 124.4g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1931
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