Odlums Croissants
- Recipe by Adrian Martin -
A WORD FROM THE CHEF
It's hard to beat a nice croissant with a cup of coffee as a treat at any time of day.
INGREDIENTS
(Makes 10-12 Croissants)
500g Odlums Strong Flour
60g Caster Sugar
10g Yeast
10g Salt
100g butter
90ml Milk
140ml Water
250g Butter for Lamination
Egg wash for baking
METHOD
Add the sugar, yeast, salt and butter to the flour and mix nicely.
Add the liquids and knead for 10 mins with the dough hook in your mixer.
Once kneaded allow the dough to prove for one hour and then place it into the fridge overnight.
Make a butter block with the 250g butter between two sheets of parchment paper with a rolling pin of 17cmX17cm and put in the fridge to harden.
The next day take the dough out of the fridge and roll to 20cm X 34cm.
Laminate the dough when the butter is pliable. Let it rest out in room temperature for five to 15 minutes (depends on your temperature).
Roll the dough to 55cm X 25cm rectangle and give a single fold. Refrigerate for one hour.
Roll the dough to 55cm X 25cm rectangle and give a book fold. Refrigerate for one hour.
Roll the dough to a rectangle with dimensions 58cm X 28cm and cut croissants of 9cm X 28cm in triangle sized shapes.
Shape the croissants by rolling them with the palm of your hand and place onto a tray of parchment paper and cover them with cling film and prove for two hours. Egg wash and bake for five minutes at 220C and 12 minutes at 180C.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
His latest cook book is ‘Create Beautiful Food at Home’ and he runs the Mayflower restaurants in Dublin and Camden, London.
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