• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 125g plain flour
  • 375g high protein flour
  • 25g sugar
  • 1/2 tsp salt
  • 1 tsp milk powder
  • 1/2 tsp bread improver
  • 11g instant dry yeast
  • 1 egg
  • 300ml cold water
  • 50g softened butter
  • Combine and chill until slightly hard
  • 80g butter
  • 80g shortening
  • Glaze (beat together)
  • 1 egg
  • 1/2 tsp sugar
  • 2 tsp water

Instructions

  1. Sift both types of flour into the bowl of an electric mixer, fitted with a dough hook. Add milk powder, sugar, salt, bread improver and yeast.
  2. Stir in water, egg and butter. Beat until mixture turns smooth and firm (this takes about 2 minutes). Remove dough onto a lightly floured table and knead lightly into a ball. Next, roll out to form a cross.
  3. Place combined fat (butter and shortening) in the centre of the cross. Fold over each section to enclose the combined fat. Place this piece of dough on a lightly floured table and press out the sides with a rolling pin to seal the edges. Ensure that the combined fat is completely enclosed and will not ooze out.
  4. Roll the dough evenly into a 25x45cm rectangle. Fold the rectangle to a third of its size, by first folding up the bottom portion (to cover a third of the rectangle) and then folding the top portion over it.
  5. Roll out the dough into a 25x45cm rectangle again. Fold again to a third of its size and seal the edges. Place dough in a plastic bag dusted with flour. Chill dough for 30 minutes. Use your fingers to make dents on the dough to record the number of folds made.
  6. Roll and fold two more times to ensure an even distribution of fat. Chill the dough again for a final 30 minutes. To ensure that the layers rise evenly, the dough must be thoroughly chilled after every round of rolling and folding.
  7. Roll out dough into a 40x60cm rectangle on a lightly floured table-top. Use a sharp knife to trim the edges and cut lengthways into two equal strips.
  8. Cut into triangles and roll up to form a crescent shape. Place on greased baking sheets. Brush with egg glaze and leave aside to rise for 20-25 minutes or until they double in size. Glaze with egg mixture again and bake in preheated oven at 220°C for 15-20 minutes or until golden. Remove and cool on wire racks.
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