Baking Mad.com - everything you want to know about baking

Savoury Filled Croissants

Recipe Submitted By: bakingmad

Light and buttery. Can also be enjoyed with home made jam!

650 grams	Very Strong Bread Flour (Allinson Premium White)
1 tsp	Salt
1 tsp	Sugar
15 grams	Hard White Vegetable Fat
250 ml	Water warm
7 sachet	Easy Bake Yeast (Allinson)
175 grams	Butter softened

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Place all ingredients (except the butter) into a mixer with a dough hook attached.
Mix to a soft dough, knead for 5 minutes. If mixing by hand knead for a further 5 minutes.
Place onto a floured surface. Roll out to a large rectangle 51 x 20.5 x 0.5 cm (20 x 8 x ¼ in).
Dot the butter over the rectangle fold the dough in three, seal the edges
Chill.
Roll out and fold three more times.
Chill.
Roll out to a 55 x 33 cm (22 x 13 in) rectangle, cut out 12 triangles, roll up to make croissant shapes.
Prove for 30 minutes. Meanwhile preheat the oven to 220°C/fan 200°C/gas mark 7
Bake for 20 minutes.
Fill with desired filling, for example, Parma ham and melon or Brie and redcurrant jelly.