Croissants - Miele DGC 5070 User Instructions

Recipes for Automatic Baking

Croissants

Baking duration approx. 25 minutes
Ingredients for 10 -12 croissants:
500 g strong white flour
1 tsp salt
50 g sugar
50 g softened butter
40 g fresh crumbled yeast or 2 sachets
of dried yeast
300 ml lukewarm milk
150 g butter
Method:
1. Sift the flour into a bowl and add the
salt and sugar. Dissolve the yeast in the
lukewarm milk and add to the bowl with
the softened butter. Knead for 3-4
minutes to a smooth dough.
2. Roll the dough out to form a
rectangle 60 x 40 cm. Spread a third of
the butter over the dough, leaving a
2 cm border free of butter around the
edge.
3. Fold the longer sides in towards the
middle, and then fold the shorter sides
in towards the middle in the same way.
Place in the refrigerator for 15 minutes.
4. Work on the dough twice more as
described above.
5. Roll the cooled dough out thinly and
cut in half to form 2 rectangles.
6. Cut 12, 20 cm triangles out of the two
rectangles. Roll the triangles up
towards one point to form the
croissants.
60
7. Place on a greased baking tray
which has been dusted with flour, cover
and leave to prove in a warm place or
in the oven at 30°C until the croissants
have doubled in size. Then bake.
Setting:
Automatic / Bake / Croissants