What a beautiful day.
I still can’t believe the rays of sunshine swarming the living room; nothing but pure glee.
It’s the day after my 22nd Birthday and I couldn’t be happier … I also whipped up these pastries, since going dairy free I’ve produced my very own croissant I can devour.
Guilt Free Pastries
- 500g bread flour (use coconut flour for gluten free)
- 50g caster sugar
- 10g instant yeast
- 300g butter (use Pure sunflower butter for dairy free)
- 1 egg (beaten)
- 1 tsps of salt
- Oil (greasing the clingfilm)
- 300ml cold water
- 3 baking trays
- Parchment paper
Prepare the following steps the day/night before:
- Place the flour, sugar and salt into a large mixing bowl. Add the yeast and water and mix until fully combined. (Stir slowly for 2 minutes, and fast for 6 minutes).
- After fully combined into a smooth ball, place into a slightly oiled bowl and leave to proof in the fridge for 2 hours.
- Place the butter between 2 sheets of parchment paper, (measuring the sheets into a rectangle-20X15cm)
- Leave the butter in the fridge until the dough has finished the first stages of proofing.
- Take the dough out of the fridge and place onto a lightly floured surface. Continue to roll the dough into a rectangle (measuring 40X20cm).
- Unwrap the butter and place the slab into the centre of the dough.
- Fold both sides of the dough into the middle, (so the edges of the dough are touching the centre).
- Fold the dough in half, wrap in clingfilm and place in the fridge for 30 minutes.
- Repeat stages 7&8 once more (without adding additional butter). After completion leave in the fridge overnight.
Continue the steps the following day:
- Prepare your baking trays by lining them with parchment paper.
- Roll the dough on a lightly floured surface (create a rectangle measuring 60X30cm).
- Cut the dough in half (landscape). With one strip use a pizza cutter and create even triangles.
- Repeat on the second strip.
- Start at the base of each triangle, roll towards the tip, once completed tuck the tip beneath the croissant.
- Repeat the process until no dough remains.
- Place slightly oiled cling film over the croissants and leave to proof for 2 hours.
- Preheat the oven to 180℃.
- Egg wash each croissant.
- Place in the oven for 15 minutes (until golden brown).
Another day another recipe … I’ve been busy in the kitchen, what can I say? I promise that the next few blog posts won’t be food related!
Although, as mentioned previously my 22nd Birthday just so happened to take place yesterday.
Perhaps I could share my experience?
Anywho, I’m shooting off out the door!
I will see you very soon!
Love Amy x