Croissants
Despite the French association, croissants originated in Vienna. The crescent shape mocks the Ottoman flag from a 1683 siege.
The pinnacle of viennoiserie — 27 layers of buttery dough folded over two days to produce shattering crispness and a honeycomb interior.
Ingredients
Method
Mix flour, salt, sugar, yeast and milk to smooth dough. Refrigerate overnight.
Pound cold butter into 20cm square. Chill until same firmness as dough.
Roll dough, place butter in centre, fold over. Roll and fold into thirds. Chill 30 mins. Repeat 3 more times.
Roll to 5mm. Cut into long triangles. Roll from base to tip. Curve ends. Prove 2-3 hours.
Egg wash. Bake 190C 18-20 minutes until deep golden.
Dough and butter must be same temperature — if butter breaks through, refrigerate immediately.
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