Today Havering’s star junior chef 9 year old Joshua Puncheon is sharing his delicious croissant recipe.
No Butter Crossiants (super soft)
150 gr sourdough or 7 gr of instant yeast
100 gr of sugar
pinch of salt
1 egg whisked
400 gr of floor
Vanilla essence (optional)
Lemon/orange zest (optional)
Add the sourdough or instant yeast.
Keep mixing until the yeast melts. Then one by one in the order listed above add in all the remaining ingredients.
Add the flour and mix it until it forms a dough.
Place the dough in a floured bowl and cut a cross on it. Leave it in a warm place until it has doubled in size.
The dough should rise and feel soft and slightly stretchy.
Roll into a circle then cut into 4. Then cut again until you have 12 triangles.
Roll each triangle gently. You can add jam or chocolate spread at this stage if you like.
When all the croissants are formed, brush them with melted butter so they don’t dry.
Leave it to rest until doubled in size.
Bake at 200c for 10/12 minutes or until golden brown. Sprinkle with icing sugar and enjoy!
Butter to brush and icing sugar to serve.