Croissants

1. 1

   In a stand mixer bowl, add the flour and make a well. Add the water, yeast, shortening, salt, sugar, and half of the butter. Mix well and beat for 10 to 12 minutes briskly until soft but not sticky.

2. 2

   Form a ball, transfer to another bowl, cover, and allow to rise for 1 hour.

3. 3

   Wrap the remaining butter in a tea towel or baking paper, and crush with a rolling pin until soft.

4. 4

   Roll out the dough into a circle about 2-centimeter thick, spread on the butter, fold over the dough and roll into a rectangle, maintaining 2-centimeter thickness.

5. 5

   Fold in three, roll out and repeat this action twice.

6. 6

   Leave to rest in the refrigerator for 20 minutes.

7. 7

   Roll out the dough into a long strip of 12 centimeter wide and 4 millimeters thick. Cut into triangles 10 to 12 centimeters wide.

8. 8

   Roll up gently from the base, place on a baking tray, with the pointed side facing up.

9. 9

   Brush with beaten egg and allow to rise for 40 minutes.

10. 10

    Preheat the oven to 220 degrees Celsius.

11. 11

    Bake for 10-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.