These are not your traditional French croissants, they are made with yeast and are soft, sweet and buttery. Ideal for a Sunday breakfast in bed. One of my favourite breakfast treats from my childhood. Bake them the night before, or prepare a day in advance, keep in the fridge, and bake in the morning.
Ingredients (about 10 croissants):
- 250 g cake flour
- 250 g bread flour
- 5 tsp active dry yeast or 30g fresh yeast
- 5 tbsp warm water
- 50 g caster sugar
- 40 g honey
- 100-125 ml milk
- 50 g butter
- 2 eggs (1 for egg wash)
- sesame seeds
In a tall glass, add yeast, 1 tbsp of sugar and warm water, and stir everything together until dissolved. Leave it for about 15 minutes to foam up and activate.
Mix both flours in a bowl, add the rest of the sugar, and leave it aside.
In a small saucepan over medium heat, melt the butter and take it off the heat. Add the milk and honey, and stir it together.
Add the yeast mixture to the flour, then 1 egg and the milk mixture, and combine together. Then knead it for at least 10 minutes until is smooth and elastic. Once ready, place the dough in a bowl, cover, and let it rest for at least 1 hour until it doubles in size.
Once the dough is ready, take it out on the counter, and roll it out into either a long rectangle, or divide the dough into 3 small bowls, and roll them out into circles. Divide into triangles/wedges and roll them up into a croissant shape, starting with the wide edge. Transfer into a baking tray lined with parchment, cover and let it rest for another hour.
Preheat the oven to 180C / 356F.
Beat 1 egg with little milk or water. Brush the croissants with the egg wash and sprinkle with sesame seeds.
Bake for about 20 minutes until golden brown. But yours might need a little more or less, it depends on your oven, and the size of the croissants you make, so check after 15 minutes, and then add more time if needed.
Enjoy!
Source: Breakfast Yeast Croissants
