Step 1

As mentioned above, this recipe is a 3-day long process. If you're wanting to bake your croissants on a Saturday morning, start the dough preparation on Thursday evening. This how-to includes suggested actions and days ( these are adjustable).

Step 2

Day 1: Evening

Step 3

Mix the dry ingredients, then rub in the butter (use your hands) followed by the wet ingredients. Mix the ingredients well to achieve a sticky dough.

Step 4

Leave the dough in the bowl, there is no need to knead it. Cover the bowl and place in the fridge overnight (10-12 hours).

Step 5

Day 2: Morning

Step 6

it's time to create the layers - this is also known as laminating. You fold butter into the dough. each fold will create new layers.Start with shaping the butter. It needs to be at room temperature (take it out of the fridge about 45 minutes to 1 hour in advance). Then using a rolling pin, shape the butter into a 20cm x 20cm square. The thickness should be around 0.5 cm. To do this more easily, roll the butter between two sheets of parchment paper or two beeswax sheets. Place the butter square in the fridge while working on the dough.

Step 7

Place the refrigerated dough onto a lightly floured surface. Start rolling and stretching the dough until you get a 20cm x 20cm square.

Step 8

Continue rolling the dough to stretch it and make it bigger than the square of butter. It needs to be stretched out to 28 cm x 28 cm. Don't worry, it doesn't have to be a perfect square, you can stretch the corners a bit (see how I do it in the video)

Step 9

Then place the butter in the centre of the dough (see photo or video). Cover the butter with the four corners of the dough. Make sure to enclose it in tightly, you should not be able to see the butter. Imagine you are closing an envelope around the butter and squeeze the edges together. Make sure it's sealed (you can use your rolling pin to tap gently on it).

Step 10

Time to laminate the dough. Flour your working surface and roll the dough into a large rectangle. You can help yourself here with a measuring tape. Roll the dough to about 60-65 cm (length), 20 cm (width) *

Step 11

Then you'll want to make a three fold. do this by folding 1/3 of the dough into the centre and the other third of the dough over that - so you have three layers.

Step 12

Cover the dough and place in the fridge for one hour.

Step 13

Then repeat these steps (6-7-2 more times:- Roll the dough into a large rectangle  - Fold in 3- Place in the fridge for another hour. After the third time, your lamination is complete and the dough can be kept chilled in the fridge until you're ready to roll out your croissants. You can leave this any time from 1-12 hours ( I prefer to leave overnight - so around 9-10 hours). This will keep the butter firm and help the gluten to relax for the further rolling the next day, so the layers aren't ruined.

Step 14

Day 3: Morning

Step 15

Shape and cut the dough. Roll the dough into a large rectangle  of 60cm x 20cm. It's best to use a ruler or measuring tape (see how I did it in the video) and cut away any uneven edges if you're wanting even croissants.

Step 16

Cut the rectangular dough into 6 even pieces (10cm x 20cm). Then cut diagonally to achieve triangles. I used a pizza cutter for quick, hassle-free cutting.

Step 17

To make regular classic croissants, just roll each triangle. Here you can stretch the triangle a bit more like 4 to 6 com extra, then start rolling at the larger base and roll towards the thin end- make sure you're rolling the croissant tightly, but without squeezing the dough ( as this will squeeze the layers).

Step 18

If you want to make croissants with fillings, prepare your fillings and add them before you roll the croissant. -To make a za'atar spice filled croissant, spread some za'atar and olive oil over the triangular piece of dough, then roll it. -To make a chocolate-filled croissant, you can either use homemade Nutella and roll as above OR shape into a pain au chocolat.To make Pain au Chocolat, you'll need rectangular dough rather than triangular shaped. Simply add the chocolate at one end then roll it over - no need to pinch the ends together.

Step 19

Once shaped, you can then place your pastries onto baking sheets lined with parchment paper. Make sure to leave plenty of space between each pastry, as they will be proved one last time and will also expand while baking. I fit 6 per large baking tray.

Step 20

Prepare the egg wash - squeeze the lemon into the egg, add water and whisk well. It's best to sieve the mixture to make sure it's smooth.

Step 21

Apply the egg wash onto the croissant. Then, let them proof for a final 30-45 minutes (they will double in size) in a warm place (ideally at 24ºC).After about 30 minutes you can check if the croissants are ready - they should wiggle and double in size (check the video)

Step 22

Once proofed, apply again the egg wash. Then bake.

Step 23

Bake in the oven for 18-20 minutes at 180ºC until golden and crispy. Once baked, your pastries will be a lovely golden brown colour. The plain croissants will be full of nice air pockets - whereas your filled croissants will be slightly denser, but nevertheless tasting wonderful. I personally prefer the stuffed croissant - especially since your options are endlessHow To Store:Storing fresh croissants: It's true that croissants taste best the day they are baked. However, any leftovers can be stored covered at room temperature for a few days or within the fridge for a week.Can you freeze croissants? - You can indeed. These freezer-friendly croissants can be frozen for up to three months. simply leave to thaw before heating them.