Fresh Croissants

Why not get a taste of France and try making these fresh croissants....

• 50g of Total Sweet Xylitol
• 500g of strong white flour (plus extra for dusting)
• 1 1/2 tsp of salt
• 7g sachets of fast-action dried yeast x2
• Oil, for greasing
• 300g of butter, at room temperature
• 1 egg, beaten

Method:

1. Put the flour, salt and Total Sweet® in a mixing bowl. Measure out 300ml cold water into a jug add the yeast and stir. Make a well in the flour and pour in the liquid. 
2. Mix and knead on a workstation for 10 minutes. Shape into a ball put in a lightly oiled bowl, cover and chill for at least 2 hours. 
3. Put the butter between 2 sheets of baking paper. Using a rolling pin, bash and shape the butter into a rectangle (approx. 20 x 15 cm. leave on baking paper and chill. 
4. Transfer the chilled dough to a floured surface and roll it into a 40 x 20 cm rectangle. 
5. Unwrap the slab of butter and place it in the centre of the dough, so it covers the middle third. 
6. Fold one side of the dough up and halfway over the butter.
7. Fold the other side of the dough up and over the butter in the same way, so the two edges of the dough meet in the centre of the butter.
8. Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for approx 30 minutes.
9. The next day, flour a surface and roll the dough into a large rectangle, measuring 60 x 30 cm. 
10. Use a sharp knife or a pizza cutter to trim the edges to neaten them. cut the dough in half lengthways so there are two long strips, then cut each strip into 6 to 7 triangles, they must have 2 equal sides.
11. With each triangle, turn and pull the two corners at the base to stretch and widen it. 
12. At the base of each triangle, begin to lightly roll into a croissant but be careful to not crush the dough. 
13. Continue to roll the tip of each triangle should be tucked under the croissant to hold it in place.