Snapguide
STEPS
INGREDIENTS
Mix water and yeast, add egg and then all but 50g of flour. Weigh all ingredients. Turn the oven on at 225 degrees Celsius.

Mix water and yeast, add egg and then all but 50g of flour. Weigh all ingredients. Turn the oven on at 225 degrees Celsius.

My old crafty baking guide. Falling apart by over-thumbing, so better to have the recipe on the web.

My old crafty baking guide. Falling apart by over-thumbing, so better to have the recipe on the web.

Put thin slivers of cold butter onto the rolled out dough.

Put thin slivers of cold butter onto the rolled out dough.

Fold into two layers over the centreline to embed the butter.

Fold into two layers over the centreline to embed the butter.

Roll out.

Roll out.

1st. Fold into into three layers. Redo twice more...

1st. Fold into into three layers. Redo twice more...

Put on a small tray.

Put on a small tray.

Put the dough into fridge a few minutes to cool down. Helps keep the butter in place.

Put the dough into fridge a few minutes to cool down. Helps keep the butter in place.

Out again for new folding.

Out again for new folding.

Rolled.

Rolled.

2nd. Fold into into three layers. One more to go.

2nd. Fold into into three layers. One more to go.

3rd. Fold into into three layers. Repeat fridge and rolling. Final folding done.

3rd. Fold into into three layers. Repeat fridge and rolling. Final folding done.

Cold outside.

Cold outside.

Roll the dough out and cut 16 triangles looking something like this. Start by halving then repeat with quarters and then halved again to eighths that you then slice to two acute triangles each.

Roll the dough out and cut 16 triangles looking something like this. Start by halving then repeat with quarters and then halved again to eighths that you then slice to two acute triangles each.

A few with cinnamon and sugar on for fun. Turned out to be very tasty actually...

A few with cinnamon and sugar on for fun. Turned out to be very tasty actually...

Rolled and ready for the yeast to rise. Stretch dough while rolling to get them tight. Look more like Italian cornettos than French croissants the way I roll them.

Rolled and ready for the yeast to rise. Stretch dough while rolling to get them tight. Look more like Italian cornettos than French croissants the way I roll them.

Cover for 10-20 minutes.

Cover for 10-20 minutes.

Pop into oven for 10-15 minutes.

Pop into oven for 10-15 minutes.

10 minutes; I call them ready.

10 minutes; I call them ready.

Ready to eat!

  • 50.0g Fresh yeast
  • 250.0g Water
  • 1.0 Egg
  • 450.0g Wheat flour
  • 1.0tsp Salt
  • 125.0g Butter, cold