Crossaints

RECIPE

Sweet Croissant/danish/crossaints
3 cups flour
½. teaspoon salt
3 tab sugar
1 egg
250 g butter
¾ cup lukewarm water,
¾ cup lukewarm milk
1 packet instant dry yeast
Sift all dry ingredients together, add egg to lukewarm water and milk and mix to dry ingredients making a soft dough.
Knead well, until a smooth elastic dough is achieved. Leave in a warm and allow dough to rise.
Once risen, knead lightly, and roll into a rectangle.
Dot or grate ⅓ of the butter over over the pastry. Fold and refrigerate, for 30 minutes. Do this twice with remaining butter, chilling between each grate and fold.
Finally divide dough into 4 portions, roll out each into a large circle.
Cut into 6 triangles.
Roll up into croissant shape, making a cresent shape. Leave to rise for 15-20 minutes. Brush with egg and sprinkle sugar.
Bake for 15-20 minutes.
For danish roll into a large rectangle. Cut strips, form twists. Allow to rise. Brush with egg. Bake. Once cool brush with jam and sprinkle badam (almond)

Make plain crossaints and serve for breakfast with cheese/jam/ fillings of choice

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