Croissant

Name: Croissant
Yield: 12 servings
Cuisine: Kenyan
Ingredients: 2 cups all purpose flour; 1 tbsp yeast; 1 tbsp margarine; 1/4 cup warm water; 1/4 cup warm milk; 4 tbsp sugar (can add to your taste); Pinch salt

lyn nash @cook_13341751

Ngong

Croissant

lyn nash @cook_13341751

Saved

Ingredients

12 servings

2 cupsall purpose flour
1 tbspyeast
1 tbspmargarine
1/4 cupwarm water
1/4 cupwarm milk
4 tbspsugar (can add to your taste)
Pinchsalt

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Steps

1

Mix warm water and milk. Stir in the mixture with sugar and yeast and let it stand until foam appears on top for 5-10mins
2

Mix your flour and salt and create a well at the centre. Melt the margarine
3

Mix the foamy mixture with the melted margarine and pour at the centre of the flour. Knead for 15 mins until the dough becomes soft and elastic
4

Let the dough rest at room temperature for atleast 1 hour
5

Cut your dough into small pieces.
6

Roll the dough out and spread butter or margarine on each layer
7

Rap using cling film and put them back to the fridge for about 1 hour or freezer for 30mins.
8

Roll them while attached together and cut into 12 pieces
9

Roll the dough into Croissant shapes. Rub your Croissant with egg wash, milk or butter
10

Bake at 160degrees celcius for 25mins