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How to bake Croissants at Home
Follow these easy six step instructions if you want to surprise your loved ones with the most buttery flaky fresh-out-of-the-oven croissants from Bread & Butter Bakery this Christmas (or any other weekend of the year).
Step 1: Buy a six-pack of frozen croissants from Bread & Butter Bakery.
Step 2: Take the croissants out of the freezer the night before and place on a tray in the fridge to defrost (at this stage they can sit quite close to each other, if you don't have room for a tray in the fridge, just sit them on a plate, as they don't prove yet).
Step 3: Take the croissants out of the fridge in the morning and place them on a greased or baking paper lined tray. Set evenly apart as they will almost triple in size.
Step 4: Cover with a grease-sprayed clean plastic bag (greased, so the bag doesn't stick to the croissants) or place in the oven with only the oven light on.
Note: Proving will depend on air temperature. It should take around 2-3 hours. If you are defrosting from frozen proving time will likely be around 8 hours.
Step 5: Preheat the oven to 210C heat. But drop the temperature to 180C as soon as you put the croissants in.
Once the croissants have tripled in volume, gently brush them with eggwash.
Step 6: Place the tray of croissants on a middle shelf of the oven and add a handful of icecubes into the bottom tray. These will melt and turn into steam, helping the croissants to increase in volume during the baking. Remember to drop the temperature down to 180C!
Bake for appr. 20-25min, or until golden brown, turning the tray around at half time to ensure even baking. Restrain yourself and cool the croissants for 10 min before you rip into them, it will be worth the wait.
Enjoy and Merry Christmas.