Easy Croissants with Raisins
1 hr 25 min.
ready in 2 h. 40 min.
- For the dough
- 2 cups Bread flour (plus extra for kneading)
- 1 Tbsp coconut sugar
- ½ tsp salt
- 1 ½ tsps active dry yeast
- 0.333 cup milk
- 1 egg
- ⅔ cup butter
For the dough: mix together the dry ingredients in a mixing bowl. Oil a large bowl.
Make a well in the centre and add the milk and egg. Mix to a smooth, slightly sticky dough. Knead for 1 minute, using a little flour, until just smooth. Put into the oiled bowl, cover with oiled cling film and leave to rise in a warm place for 1 hour until doubled in size.
Pat or roll out the dough on a floured surface to a rectangle about 2cm|3/4" thick, twice as long as it is wide.
Place the butter between 2 sheets of clingfilm and shape into a block about 2cm thick. Lay the butter on one half of the dough. Fold the dough over the top and seal the edges with a rolling pin.
Roll the dough out to a rectangle about 2cm thick. Fold the top third down and the bottom third up and seal the edges. Wrap in cling film and chill for 15 minutes. Repeat the rolling and folding twice more, then wrap in cling film and chill for 20 minutes.
Roll out the dough into a rectangle 40cm x 30cm|16" x 12" and cut into 2 strips.
For the filling: mix together all the ingredients.
Grease 2 large baking trays.
Spread the filling on the dough strips. Roll up 1 strip along the long side and cut into 2.5 cm|1" slices, making some at an angle and some round.
Place the pastries on the baking trays, cover with oiled cling film and leave in a warm place to rise for 30 minutes until puffy and doubled in size.
Heat the oven to 200°C (180° fan) 400°F gas 6.
For the glaze: beat together the egg yolk and water and brush over the pastries.
Bake for about 15 minutes until golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.