1¼ tsp active dry yeast
3 tbsp warm water (45ºC)
1 tsp white sugar
1¾ cups all-purpose flour (if the weather is damp, you might need 2 ½ cups)
2 tsp white sugar
1½ tsp salt
⅔ cup warm milk
2 tbsp cooking oil
⅔ cup Stork Baking Margarine, chilled
1 tbsp water
Step by step method
- Combine yeast, warm water, and 1 tsp sugar. Allow to stand until creamy and frothy.
- Measure flour into a mixing bowl. Dissolve 2 tsp sugar and 1 1/2 tsp salt in warm milk. Blend into flour along with yeast and oil.
- Mix well, kneading until smooth. Cover, and let rise until over triple in volume.
- Deflate gently, and let rise again until doubled. Deflate and chill for 20 minutes.
- Massage Stork Bake until pliable, but not soft and oily. Pat dough into 36 x 20 cm rectangles. Smear Stork Bake over the top two thirds, leaving a 60mm margin all round.
- Fold unbuttered third over middle, and buttered top third down over that. Turn 90º, so that folds are to left and right.
- Roll out to a 36 x 15 cm rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate for 2 hours.
- Unwrap, sprinkle with flour, and deflate gently. Roll out to a 36 x 15 cm rectangle and fold again. Turn 90Âº, and repeat. Wrap and chill for 2 hours.
- To shape, roll dough out to a 51 x 13 cm rectangle. Cut in half crosswise, and chill half while shaping the other half.
- Roll out to a 39 x 13 cm rectangle. Cut into three 13 x 13 cm squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 17cm long.
- Grab the other two points, and stretch them out slightly as you roll it up. Place on a baking tray, curving slightly. Let shaped croissants rise until puffy and light.
- In a small bowl, beat together egg and 1 tbsp water. Glaze croissants with egg wash.
- Bake in a preheated oven at 220ºC for 12 - 15 minutes.