Ricotta croissants

By Drum Digital
17 August 2015

These are worth waking up early for! Making croissants takes time and effort but they’re worth every bit of folding and rolling.

Makes: 20

Preparation: 4 hours

Cooking: 10 min

1,25 litres (5 c) white bread flour, plus extra for rolling

5 ml (1 t) salt

80 ml (? c) sugar

20 g dry yeast

500 g butter, chilled

250 ml (1 c) ricotta cheese

60 ml (¼ c) castor sugar

1 egg, mixed with 5 ml (1 t) water

icing sugar

Preheat the oven to 200 ºC.

1 Place the flour, salt, sugar and yeast in a large mixing bowl. Slowly mix in a little water until the mixture forms a pliable dough.

2 Place the dough on a floured surface and knead until it feels elastic. Return the dough to the bowl, cover and chill in the fridge for an hour.

3 Return the chilled dough to the floured work surface and roll it into a rectangle. Roll out the chilled butter into a rectangle.

4 Place the butter rectangle in the centre of the dough rectangle so it covers the middle third of the dough.

5 Fold each side of the dough over the butter so there’s a layer of dough at the bottom, then a layer of butter, then two layers of dough. Wrap the dough in clingfilm and chill in the fridge for another hour.

6 Lightly flour the work surface and roll out the dough to a rectangle. Repeat the folding process, folding the long sides into the middle, then return the dough to the fridge for a further hour. Repeat this process of folding and chilling two more times, then wrap the dough in clingfilm and set aside to rest overnight.

7 Using a rolling pin, roll out the rested dough. Cut the rolled out dough into squares, each 20 cm². Cut each square diagonally, making two triangles. Place the dough triangles on a lightly floured surface with the right angle facing away from you.

8 Roll the croissant towards the right angle point and curl the dough roll around into a traditional crescent shape. Beat the ricotta and sugar together until smooth and add across the widest part of the triangle, then roll it up.

9 Place the shaped croissants on baking trays lined with baking paper and leave to rise for an hour. Lightly egg-wash the croissants and bake for 10 minutes or until golden brown. Sprinkle with icing sugar and serve.

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