Foolproof crusty taste sensation

One personality who isn’t afraid to push herself in the kitchen is television and radio personality Kriya Gangiah. She continues to test her limits in the kitchen as the world continues its lockdowns to stop the spread of Covid-19 and she has developed a foolproof recipe to bake fresh, flaky croissants in the comfort of your own home – with none of the frustration! “Everyone who knows me, knows I am a sucker for a culinary challenge,” Gangiah says. “However, the croissant has intimidated me for months. I have tried and failed before but I have found a foolproof recipe that a home cook on any level can succeed with!”

Fresh, flaky croissants

INGREDIENTS:

4 cups all-purpose flour

⅓ cup granulated sugar

4 teaspoons active dry yeast

2¼ teaspoons kosher salt

1¼ cups unsalted butter, cold

1 cup milk (you may need slightly more or less) egg wash (1 large egg beaten with a teaspoon or two of water)

METHOD:

1. Place the flour, sugar, yeast and salt in a large bowl and whisk until combined.

2. Slice the bu er into half-centimetre thick slices and toss in the flour mixture to coat.

3. Add the milk and stir until a stiff dough forms.

4. Wrap the dough tightly in plastic wrap and chill for one hour.

5. On a lightly floured surface, roll the dough into a long rectangle shape.

6. Fold it into thirds (like a le er), turn 90 degrees, and repeat four to six more times, or until the dough has large streaks of butter in it but is smooth and flat.

(If at any point the bu er starts to feel so , chill it in the refrigerator or freezer until stiff.)

7. Wrap tightly and chill for one more hour, then divide the dough in half and roll each portion out to a thickness of about 0.3cm, in a long rectangle shape (approximately 25cm wide by 55cm long).

8. Cut the dough into long, skinny triangles (about 12cm at the wide end). 9. Notch the wide end of each triangle with about a 1cm cut, then roll from the wide end to the pointed end, tucking the point under the croissant.

10. Place on a parchment-lined baking

sheet, cover loosely with plastic wrap and allow to proof until doubled in size (one to two hours).

11. Preheat the oven to 190oC and gently brush the croissants with egg wash.

12. Bake for 15 to 20 minutes, or until the croissant is puffed, golden brown and flaky.