Cheese and Onion Croissants

METHOD

1.    Place the bread mix into a bowl with the water.

2.    Mix to a soft dough.

3.    Knead well for 5 minutes until a well developed dough is formed.

4.    Return the dough to the bowl, cover and chill in the refrigerator for an hour.

5.    Take the chilled dough and working on a floured surface, roll it into a rectangle about ½ cm thick, measuring 50cm x 18cm,.

6.    Take the chilled margarine/butter and roll it into a rectangle about 1cm thick, measuring 16cm x 18cm.

7.    Place the margarine/butter in the centre of the dough, covering the middle third of the dough.

8.    Fold the top side of the dough on top of the butter in the middle and the bottom side of the dough on top of the folded dough, so there is one layer of dough on the bottom, followed by a layer of butter/margarine, then two more layers of dough.

9.    Wrap the dough in cling film and chill in the fridge for another hour.

10.    Take the dough out of the fridge and roll to 50cm x 18cm and repeat the folding process as described in step 8.

11.    Wrap the dough and chill for another hour, then repeat step 10.

12.    Chill the dough overnight.

13.    Working on a floured surface, roll the dough out 5mm thick with a 25cm width.

14.    Using a triangle template measuring 12.5cm along the base and 25cm in height cut out as many triangles from the dough as you can.

15.    Working on a floured surface, take a triangle and place down with the point away from you.

16.    Roll the croissant towards the point.

17.    Place onto a lined tray and repeat with the remaining dough.

18.    Cover and leave to rise till doubled in size (2-2 ½ hours).

19.    Carefully brush with a beaten egg.

20.    Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 12-14 minutes until well risen.