Croissants

Ingredients

• 1/3 batchcroissant dough
• 1 egg
• Pinch of fine salt

Method

Shaping

1. On a lightly floured surface, roll the dough out to a 40x20cm rectangle, about 4mm thick.
2. Cut into long triangles with a 10cm base — you should get about 4.
3. Gently stretch each triangle lengthways by about a third.
4. Starting at the wide base, roll each triangle up towards the tip, keeping even tension throughout.
5. Curve the ends inward to form a crescent shape and place tip-side down on a lined baking tray.

Proving

6. Cover loosely with cling film or a damp tea towel and prove at room temperature for 2-3 hours until visibly doubled and wobbly when the tray is gently shaken.

Baking

7. Preheat the oven to 200°C (180°C fan).
8. Beat the egg with a pinch of salt and brush gently over each croissant — avoid the cut layers on the sides or they won’t rise properly.
9. Bake for 15-18 minutes until deep golden brown.
10. Cool on a wire rack for at least 10 minutes before eating.