Croissants

Ingredients list for Croissants

• 2 cups + for dusting Refined flour (maida)
• 1/2 teaspoon Fresh yeast
• 2 tablespoons Castor sugar (caster sugar)
• 1 tablespoon Milk powder
• 1 teaspoons Salt
• 1 cup Nutralite
• 100 grams Dark chocolate cut into thick slabs
• Milk for milk wash

Method

1. Take yeast in a small bowl, add a pinch of sugar and little warm water, mix well and set aside to get activated for two minutes.
2. Sieve the refined flour into a large mixing bowl, add milk powder, remaining sugar and salt and mix well.
3. Make a well in centre and add the activated yeast and mix well.
4. Add a hundred and twenty five millilitre water and knead into soft dough. Cover it with wet muslin cloth and keep it overnight in the refrigerator.
5. Remove it from the refrigerator and knock back the dough. Roll the dough into half inch thick rectangular sheet.
6. Spread quarter cup of Nutralite evenly on the rolled sheet and fold it into book fold, cover with a clingfilm and refrigerate it for twenty to twenty five minutes.
7. Remove from the refrigerator and roll again to half inch thick rectangular sheet, spread quarter cup Nutralite evenly and fold it into a single or E fold, cover with cling film and refrigerate it for twenty to twenty five minutes.
8. Repeat the process till all the Nutralite is over. Repeat the process once more without applying Nutralite.
9. Preheat the oven at 180º C.
10. Cut the dough into half and then roll it again into half inch thick rectangular sheet.
11. Trim the edges and cut it into triangles. Give a slight cut at the broad end, stretch it from sides and roll it to form a crescent shape.
12. Make plain with the small triangles and stuff the remaining with chocolate slab.
13. Place them on a baking tray and cover with wet muslin cloth and allow to prove for five to ten minutes.
14. Remove the cloth, give milk wash and place them in the preheated oven and bake it for fifteen to twenty minutes.
15. Remove from the oven, arrange them on a serving plate and serve hot

Nutrition Info