Wednesday, January 30, 2019


croissant-dough.jpgIn celebration of Croissant Day, here is an awesome 
croissant dough recipe for you to try out!

Credit: Epicurious

YIELD - Makes about 1.25kg
TOTAL TIME - 14 Hours

• 1 & 1/2 cups whole milk, heated to warm (40C - 45C)
• 1/4 cup packed light brown sugar
• 1 tbs plus 1/4 tsp active dry yeast (from two 7gr packages)
• 3 and 3/4 to 4 and 1/2 cups unbleached all-purpose flour
• 1 tbs salt
• 1 and 1/2 cups cold unsalted butter
• 2 kitchen towels (not terry cloth)
• 1 ruler
• 1 pastry brush

Special Equipment:
• a standing electric mixer with dough hook, 2 kitchen towels (not terry cloth)
, a ruler and a pastry brush.


Make dough:
  1. Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.
  2. Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 4 cm-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.
Prepare and shape butter:
  1. After dough has chilled, place the butter on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 13cm by 20cm rectangle. Chill, wrapped in towels, while rolling out dough.
Roll out dough:
  1. Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 40cm by 25cm rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.
Roll out dough:
  1. Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 38cm by 25cm rectangle, rolling just to but not over ends.
  2. Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 25cm by 13cm rectangle. (You have completed the first "fold.") Chill, wrapped in plastic wrap, 1 hour.
Make remaining "folds":
  1. Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).
Start baking! :-)

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Tuesday, July 10, 2018

FIFA World Cup - Semi-Final Round 2 (11 July @ 20:00)

FIFA World Cup - Semi-Final Round 2 (11 July @ 20:00)

Congratulations to #France who made their way to the #FIFAWorldCup final by beating Belgium 1 - 0 in last night's 1st #SemiFinal round. Remember to watch tonight's battle @ 20:00 (South Africa Standard Time) on #SuperSport3 between #Croatia and #England and find out who France will be facing in the final round on Sunday the 15th of July.