Another recipe inspired by Paul Hollywood – Croissants.
Still, the time had come, I was going to make them, they are my preferred breakfast snack.I have always been put off making croissants, as I am with anything that requires resting over night, I guess I just don’t have the patience and instead favour instant gratification.
I used a combination of Paul Hollywoods methods and technique from this video.
The actual recipe came from my bread makers cook book.
- 150 ml Milk
- 350 g White bread flour
- 1 Free range egg
- 1 tsp Salt
- 1 tbsp Sugar
- 25 g Butter
- 1 1/1 tsp Dried yeast
- 175 g Butter (For rolling into the dough)
- 1 Free range egg yolk (For the glaze)
We halved the amounts because it was only the two of us, and it still left us with a load spare.
A true breakfast of champions, my only criticism is that the egg glaze came out …. well a bit eggy. Sort of made it tase like scrabbled egg on croissants. Which is fine, but not the best with jam.