Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List- 1.900 kg 4 lbs 3 oz kg Hutchison Carr's Bakers Flour
- 0.040 kg 0 lbs 1 oz kg Salt
- 0.100 kg 0 lbs 4 oz kg Sugar Tate & Lyle Gran (Cane)
- 1.100 L 4.62 cups Water
- 0.120 kg 0 lbs 4 oz kg AB Mauri Pinnacle Baker's Yeast
- 0.150 L 0.63 cups Milk Powder
- 0.900 kg 1 lbs 16 oz kg Sovereign Pastry Margarine RSPO MB
Metric Converter
Use our quick and easy conversion converter to convert your recipes from metric to imperial, and vice versa!
=
Croissants
Method
Dissolve the yeast in the cold water, then add to all the other ingredients (Except the Sovereign pastry margarine)
Mix for 5 minutes on medium speed
Roll the dough out then cover half of the dough with the Sovereign Pastry margarine. Fold over the remaining dough to cover all the margarine.
Give the dough 3 half turns.
Pin down to 15mm, cover with plastic then rest in the fridge/freezer for 20 minutes.
After 20 minutes rest, proceed to finish as required.
