Buttermilk Cardamom Waffles – A Baker’s Odyssey Challenge #52

Want a great breakfast on Sunday morning without too much bother? Dust off your waffle irons, everyone! This is one not to miss!
These waffles are light with buttermilk, perfumed with cardamom and taste heavenly!
All it takes is a bowl and a whisk. Not madly beating egg whites to stiff peaks or waiting around for the batter to take a “rest”. Just get straight into it and share them with someone who will thank you for it!
Happy weekend!

Buttermilk Cardamom Waffles – A Baker’s Odyssey by Greg Patent

2 cups plain flour
1 teaspoon baking soda
pinch salt
1/2 cup castor sugar
1 to 2 teaspoons freshly ground cardamom
4 large eggs
2 cup buttermilk
60g unsalted butter, melted

Preheat the waffle iron

On a sheet of baking paper sift flour, baking soda, salt, castor sugar and cardamom. In a large bowl whisk together the eggs and  buttermilk. Pick up the paper on top opposite sides, pour into the egg mixture and whisk gently until just combined. Fold in the melted butter. Like muffins, don’t over mix!
Follow the instructions for your waffle iron to make the waffles.

It might take a couple of times to get the correct amount of mixture for each waffle –  it did for me.

Stack up your waffles and bring them to the table with your choice of toppings. 

These Norwegian waffles are traditionally topped with sour cream and fruit or jam. Nothing wrong with icecream and syrup, though!

Kouign amann

Isn’t it amazing the variety of recipes around the globe? Some are similar and some are very different. But each culture has their own unique way of preparing food. I particularly love that a baker can take baking basics such as flour, sugar, butter, eggs maybe a little yeast and create something which is totally their own.
This month in the Daring Kitchen we were challenged to prepare  kouign amann. Now this I had never heard of! According to our host,   Meredith. from The Poco Loco Olsons – “a kouign amann (prounounced “kwee-amahn”) is a round crusty pastry that originated in Brittany in roughly 1860. It is made with a bread dough that is laminated (think of a croissant or puff pastry) and then sprinkled with sugar before being cut into squares and baked in muffin tins”.
I decided mine could do with a square of chocolate in the middle. Yup, these are good. Very good!

Kouign amann

Servings: 12


300g/10 1/2 oz / 2 2/5 cups strong plain flour, plus extra for dusting
5g / 1 1/2 tsp instant yeast OR 6.75g / 2 1/2 tsp active dry yeast
5g / 1 tsp salt
200ml / 6 3/4 fl oz / 4/5 cup warm water
25g / 1oz / 1 3/4 Tbsp unsalted butter, melted
250g / 9oz / 1 1/5 sticks / 1 cup + 1 1/2 Tbsp cold unsalted butter, in a block
100g / 3 1/2 oz / scant 1/2 cup caster sugar, plus extra for sprinkling


1. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes.
NOTE: If using active dry yeast, activate it in the water for 5 minutes first.

2. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour.

3. Sandwich the butter between two sheets of grease-proof paper and bash with a rolling pin, then roll out to a 14 cm / 5½” square. Place in the fridge to keep chilled.

4. On a lightly floured surface, roll out the dough to a 20cm / 8” square. Place the butter in the center of the dough diagonally, so that each side of butter faces a corner of the dough

 Fold the corners of the dough over the butter to enclose like an envelope.

5. Roll the dough into a 45 x 15cm / 18 x 6” rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn.

6. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns.

7. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and fold into thirds again. Working quickly, roll the dough into a large 40 x 30cm / 16 x 12” rectangle. Sprinkle the dough with additional caster sugar and cut the dough into 12 squares. I added a small block of chocolate in the middle of each.

8. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover.

Sprinkle with additional caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up.

9. Preheat oven to 220°C / 200°C (fan) / 425°F / Gas Mark 7. Bake the pastries for 30 – 40 minutes, or until golden-brown. Cover with foil halfway through if beginning to brown too much. Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack. Be careful not to burn yourself on the caramelized sugar, but don’t leave them to cool for too long, or the caramelised sugar will harden and they will be stuck in the tin.

10. Serve warm or cold.


Sandie of the lovely blog, Crumbs of Love, was our November hostess. Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Così buono!

On the first day or two of November I checked in on the Daring Bakers Forum to see what our challenge would be for the month. As always the challenge post began with a short introduction by Lis, co-founder of Daring Bakers’. Lis always has such kind words for the past challenge host, praise for the current challenge host and encouragement for her fellow Daring Bakers’. For the month of November Sandie from Crumbs of Love ( wonderful blog – you must check it out!) challenged us to Sfogliatelle! This crunchy flaky pastry of many layers encases a filling of ricotta flavoured with cinnamon and orange but is not usually the domain of the average home cook. Not so for us Daring Bakers’!
I was thrilled with this challenge as I had been wanting to try this pastry for a long time. Within the first 10 days I had completed the challenge and fell in love with this delicious pastry. Thank you so much Sandie!
But it was with some shock that I tuned into Daring Bakers a few days later to the news that our fearless leader Lis had suddenly and unexpectedly pass away. Daring Bakers was the brainchild of Lis and Ivonne who back in 2006 decided to back pretzels from the same recipe and post about it. This soon lead other people joining in and then the group was given a name – Daring Bakers’. Now 1000’s of people around the world bake from the same recipe each month, learning and sharing with each other. Thank you Lis. You have left a wonderful legacy which is the essence of who you were – fun, innovative and daring! RIP Lis.

For this recipe we were required to make the pastry and either our own ricotta or candied orange peel. I already had some of my own candied orange peel lurking in the bottom of the fridge so I made the ricotta. Fresh homemade ricotta is easy and delicious!.
First lets start with the pastry because it will need to rest.

Sfogliatelle Ricci
Servings: 14-18 pastries
You will need a large/long workspace for this.

3 cups (750 ml) (15 oz) (420 gm) all-purpose (plain) flour
teaspoon (6 gm) salt
3/4 cup (180 ml) warm water (about 100°F/38°C)
4 oz (115 gm) lard (I used Crisco butter flavored shortening)
1/2 cup (1 stick/4 oz) (115 gm) unsalted butter, softened

1. Combine the flour and salt in a large mixing bowl and stir in the water, or use your standing mixer with the paddle attachment. The dough will be very dry. If you feel absolutely compelled, add an extra teaspoon of water but it is supposed to be very dry. Turn this out onto a clean work surface and knead the dough together, bringing in all the dry bits.

At this point get your pasta roller out and ready. Roll out the dough to about 1/3 inch (10 mm) and pass through your pasta machine at the widest setting. I find it much easier to cut my dough in half and work 1/2 at a time for this step. Fold the dough in half after each pass also change the direction of the dough occasionally. After about 15 passes the dough should be very smooth. Knead the dough back into a ball and wrap in plastic wrap. Refrigerate and rest the dough for at 2 hours, or overnight.

2. Beat the lard/shortening and butter together in your mixing bowl until very fluffy. Make sure it is thoroughly combined. Place into a bowl and set on the workspace in easy reaching distance.
3. Remove the dough from the refrigerator and divide it into 4 equal pieces. Working with one piece of dough at a time (cover the other pieces with a towel or plastic wrap), lightly flour a piece pass it through the pasta roller set at the widest setting. Try to get the dough as even as possible, your goal is an even rectangle strip, about 4 inches (10 cm) in width. If needed, fold it over on itself a few times until you get an even strip. Once even, pass the dough through every setting, ending with the highest.
4. Place one piece of a strip on you clean work surface and paint (or smear) it liberally with the lard/butter mixture. I do about a 8 inch (20 cm) section at a time. Gently pull the sides of the dough and stretch it, starting from the middle and going out, until it is about 8 or 9 inches (20 or 23 cm) in width. Begin from the short end and start rolling the dough into a very tight roll. When you start to reach the end of your stretched section, stop and liberally grease up another section, stretching and rolling until all the dough is finished. When one strip of dough is finished, roll out another piece of dough as above then stretch and overlap the end of one to the beginning of the other; continue to pull, stretch and roll up.Each strip of dough will attach to the roll with the lard/butter mixture. Continue this way until all the pieces are stretched and rolled.

5. Spread the lard/butter mixture over the entire finished log and starting in the middle gently run the hands down the length to extend the length another inch (30 mm) or so. This will release any air pockets and tighten the roll. Your finished roll should be approximately 10 or 11 inches (25 or 28 cm).
6. Wrap in plastic wrap and chill for at least 2 hours or overnight. The dough may be frozen for up to 3 months, at this time. Defrost it in the refrigerator overnight before using.

Lets make the ricotta

8 cups (2 litres) whole milk (or goats milk)
1 cup (250 ml) heavy whipping cream (about 35%)
1/2 teaspoon (3 gm) salt
3 tablespoons (45 ml) fresh lemon juice
1. Line a large colander or strainer with 2 layers of lightly dampened cheesecloth over a large glass; set aside.
2. Pour the whole milk, heavy cream and salt into a large pot and bring to a boil over medium heat, whisking occasionally. Reduce the heat, add the fresh lemon juice and stir/whisk continuously for 2-3 minutes. The mixture will curdle, which is exactly what you want it to do. Pour this into the cheesecloth lined strainer and let it drain for about 1 hour or until it comes to room temperature. At this point you can scrape the ricotta from the cheesecloth into a container and refrigerate for up to 2 days.

Lets make the filling

Semolina-Ricotta Filling 

1 cup (250 ml) milk
1/2 cup (120 ml) (4 oz) (115 gm) granulated sugar
2/3 cup (160 ml) (4 oz) (115 gm) fine semolina or cream of wheat (I have tried both and personally like the semolina version)
1 1/2 cups (360 ml) (13-1/4 oz) (375 gm) whole milk ricotta, preferably fresh (see above)
2 large egg yolks
2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract)
1/4 teaspoon (1 gm) ground cinnamon
1/3 cup (80 ml) (2 oz) (60 gm) candied orange peel (commercial or home-made)
zest of 1 lemon
1 tablespoon Marsala
Combine the milk and the sugar in a medium saucepan. Bring to a boil, then lower the heat and slowly add the semolina (or cream of wheat), whisking quickly as to avoid any lumps. Cook, stirring often, until the mixture is smooth and thick, about 2 minutes. Spread the mixture onto a lined baking sheet, about 1/2 inch (15 mm), to cool. When cool, break into pieces and place into the bowl of your stand mixer, fitted with the paddle attachment (or a food processor), and add the ricotta cheese, egg yolks, vanilla and cinnamon. Beat until very smooth and creamy. Stir in the candied orange peel, lemon zest and marsala.
Scrape into a container, place plastic wrap directly onto the surface and refrigerate until needed (up to 3 days).

Let continue with the pastry and completing the sfogliatelle

7. Preheat your oven to moderately hot 400°F/200°C/gas mark 6
8. Line 2 baking sheets with parchment.
9. Remove the dough from the refrigerator, unwrap, and place on a cutting board. Slice off about an inch (30 mm) from each end so that they are straight and even. Cut the roll into 1/2 inch (15 mm) slices. Put the semolina-ricotta mixture into a pastry bag with a 3/4 inch (20 mm) opening (A disposable pastry bag or even a ziploc bag with the corner cut off is fine). 

10. Take one slice of dough and place it on your workplace. With the heel of your hand, push out from the center in one direction. Rotate the dough and do this in all four directions. This forms the dough and opens up the layers. Pick up the piece and insert your thumbs on the inside with your forefingers on the outside meanwhile gently stretch the center to make it more into the shape of a cone. You don’t want the layers to actually separate. Holding the cone in one hand, squeeze some of the filling into the cavity so it is full. Lightly push the opening closed. You do not have to seal the opening as the filling is too thick to ooze out during baking

11. Place onto the prepared baking sheet and very lightly brush the outside of each completed pastry with the lard/butter mixture. Bake them in a preheated moderately hot 400°F/200°C/gas mark 6 oven for about 20 to 25 minutes or until they are a deep golden brown.

12. Remove from the oven and cool on a rack. These are best served warm with a sprinkling of confectioners’ sugar on the day they are made. To reheat them, just place them in a moderate 350°F/180°C/gas mark 4 oven for about 5 minutes.

Kept in the refrigerator these pastry do reheat well so you can enjoy them for several days (if you can resist gobbling them all up!)
Enjoy for breakfast with an espresso.

“A Baker’s Odyssey” Personal Challenge #11 Welsh Griddle Cakes

Today I continue my challenge  to cook through “A Baker’s Odyssey” Greg Patent. From the last entry of Kulich and Pashka which was long and moderately difficult, I go to an easy and delicious afternoon treat. These are a lemony, tea cake with a crumbly, buttery texture filled with golden raisins or currants – I used sultanas. Apparently this recipe dates back to the eighteenth century or earlier. Almost like a scone though with much less liquid to hold the mixture together. I love the idea of not having to turn on the oven instead these a simply cooked  on a nonstick griddle or pan.
Welsh Griddle Cakes
Make 20 to 24
4 cups cake flour ( I made my own)   
2  teaspoons baking powder
1/2 teaspoon salt
250g (2 sticks)  butter, cut into tablespoon size pieces
3/4 cup sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1 cup golden raisins, sultana or currents
Finely grated zest of 1 large lemon
1 large egg
3 tablespoons lemon juice
1 tablespoon milk
The butter needs to be rubbed into the dry ingredients and this can be done by hand, stand mixer or food processor. I use the food processor for this task.
Combine the flour, baking powder and salt in a bowl. If your food processor has a large bowl you can place all of these dry ingredients into the bowl. If not, use 2/3 of this mixture. With the metal blade in the food processor add the butter and pulse 5 or  6 times then process continuously for 10 seconds. I found mine needed more processing. The mixture should look like fine meal. Be careful not to over process. Transfer this mixture into a large bowl then mix in the spices, dried fruit and lemon rind. 
Beat the egg then add the lemon juice and milk.
Pour the liquid over the dry ingredients and use a fork to toss and stir until the mixture forms medium to large clumps. Now use your hands to bring the mixture together. Work quickly so the butter doesn’t soften. The key to this recipe is that minimum liquid is used . If you really need a few drops of additional milk can be used so that the mixture will hold. 

Dust your work surface with flour and roll out the mixture to 1/3 inch (just under 1cm) thick. Don’t make it any thick or else it won’t cook through.
Use a  2 1/2 inch cutter (about 6.5cm) to stamp out circles.
Place rounds onto baking sheet lined with plastic wrap.
Gather the scraps together and keep stamping out circles. The last one or two might need to be formed by hand.

If you have a non stick electric griddle heat to 250F to 275F. I use a non stick pan over a low gas flame, adjusting the heat periodically.
Add the cakes to the pan leaving about 2 inches between each. Cook for 5 to 6 minutes or until nicely browned.
 Using a egg flip or pancake turner carefully turn each cake and cook for a further 5 to 6 minutes. The cakes will feel firm and the sides will have lost their softness. A wooden skewer inserted should come out clean.  Transfer to cake rack to cool.
Continue cooking cakes in the same way.
Greg recommends sprinkling with sugar while hot but we enjoyed them just as they were.
Serve the cakes warm or at room temperature with a cup of steaming tea.
These cakes are moreish! The taste and texture makes them irresistible and I did eat more than I should have! 


 The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

Croissants are not something I make regularly actually I’ve only made them twice! The recipe I have used (and blog about here ) is very similar to the challenge recipe. However the challenge recipe had double the amount of salt and only a small amount of sugar. These croissants I found were salty when eaten on their own or with strawberry jam but fill with ham or cheese and they were sublime!
I doubled the recipe because it didn’t seem worth all the trouble to only make 12 small croissants. By doubling the dough I ended up with 15 nice size croissants and 4 pain au chocolate.


Servings: 12 croissants
Ingredients¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than 100°F/38°C)
1 teaspoon (5 ml/4½ gm) sugar
1 3/4 cups (225 gm/½ lb) of strong plain flour
2 teaspoons (10 ml/9 gm) sugar
1½ teaspoon (7½ ml/9 gm) salt
½ cup (120 ml/¼ pint) milk2 tablespoons (30 ml) tasteless oil ½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
1 egg, for egg wash

1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only.  It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag. I just covered the bowl with cling wrap. 10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place it on the top half of the dough rectangle.
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges.

25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants

39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm).

41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm))
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles. I cut a little slit in the triangle which helps with the rolling and shaping of the croissant.

49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9

54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely. I think they need a few extra minutes.
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving. 

With ham, they made a delicious lunch!
The chocolatey/salty combination was quite irresistible.
Thank you Sarah for hosting this months challenge. I enjoyed making croissants again and my family enjoyed reaping the rewards!


Recently my son attended School Camp.I reminded him that the food would not be like home but to be polite and eat what he could.Well, School Camps are not what the used to be. When he returned he was in raptures over what was served for breakfast. “Mum, they had these things called croissants. Do you know croissants? They are sooo yum! Can you buy some?” Buy some? I can make some, was my claim! And, no I had never attempted to make croissants but as I had already conquered puff pastry I felt ready to move forward. After all, croissants are simply another type of laminated pastry. The beauty of recipes like this is that you take very basic ingredients and with technique and patience create something deliciously ethereal.So, the challenge was on and set for the weekend. Armed with a recipe by Emmanuel Mollois from his book”Et Voila!”, I confidently assembled my ingredients and set to work to create mouthwatering croissants.


What I learnt by making puff pastry in September Daring Baker’s Challenge was that keeping everything cold was essential, especially when you live in the tropics. When baking with yeast warmth is essential to allow the yeast to do its work. So here you have the issue – to keep it cold enough to correctly layer the butter between layers of dough and allowing enough warmth for the yeast to raise the dough. I returned to my idea that worked with the puff pastry and that is to keep everything that comes into contact with the dough in the freezer and that includes the rolling pin and a board on which to roll. The dough remained in the freezer in between “turns” then I formed the croissants and left them to rise slowly overnight in the refrigerator. Yeast dough risen slowly create more flavour. In the morning I let them come back to room temperature for an hour then placed them in a cold oven with a bowl of hot water for another 40 to 50 minutes. Within less than 2 hours they were ready to be baked. Oh, the delicious smells of baking croissants! We enjoyed them that morning with coffee. What a treat! And my son, I hear you ask? Was he satisfied? As he slathered vegemite ( yes, he’s is an Aussie, after all!) on his second croissant he announced that these were even better than the ones on School Camp! Thank goodness!


This is an excellent recipe that I will use time and time again. I made 15 croissants but only baked seven and have the rest frozen for next weekend. The flavour balance was a perfect.





Recipe by Emmanuel Mollois ( adapted by me)


500g bread flour, sifted
7 g dried yeast
20ml lukewarm milk
260ml cold water ( I needed 40ml more)
25g salted butter, melted
1 teaspoons salt55g caster sugar
250g unsalted butter
egg wash ( 1 egg plus 40ml milk)
Place the flour in bowl of electric mixer. make a well in the centre and add the yeast and milk. Sprinkle over a little flour and wait a few minutes for bubbles to appear. This means you yeast is active. Start the mixer with the dough hook attached and slowly add the water and melted butter and combine. Add the salt and sugar. Keep mixing until the dough becomes very sticky. In dry weather you may need to add more water. Continue until the dough is very elastic. This could be up to 10 minutes of mixing. Place in an oiled bowl and cover with plastic wrap. Refrigerate overnight. It will double in size.


Roll the dough to an oblong shape three times longer and it is wide. Spread 1/2 the softened butter over the centre third part. Fold the top third over the butter then spread remaining butter over the folded section. Fold the bottom third over the top. At this point I covered it in plastic and placed it in the freezer for 1/2 hour.


Take the dough and place it so that the folded seams are at the sides. Roll out the pastry again to form a large oblong sheet and fold it in three. Cover in plastic wrap and refrigerate for 30 minutes in winter and 45 minutes in summer. This is one “turn”. Repeat this procedure 3 times – a total of 4 “turns”. Remember to keep everything very cold. If butter oozes through sprinkle with flour to seal and refrigerate.


Preheat the oven to 220C and line a baking tray with greaseproof paper.Roll the dough into a large 3-4mm thick rectangle. Trim the edges, then cut out 10cm wide by 20cm deep triangles. Make a small slit in the base of each triangle which will allow the dough to stretch when rolled. So starting at the base roll the croissants and shape into a crescent.

You can now let them rise for at room temperature until doubled. This could take 30 minutes to a little over and hour. Or refrigerate them overnight as I did. At this point they can also be frozen to be baked at a later date. When risen brush with egg wash and bake for 10 minutes then lower the temperate to 180C and bake for a further 8 minutes. Do not open the door while baking. Cool on a wire rack. Et Voila! You have made croissants! ENJOY!