Butter Croissants

Method

1. Mix 400g flour, 13.5g kOBE Monk Fruit Blend, 8g salt and 5g instant yeast in a large bowl and make a well in the middle.
2. Pour in 225ml cold oat milk slowly while stirring. Once the flour has taken up the milk, turn it onto the counter and knead until the dough is smooth and no longer sticky, working in 40g softened unsalted butter at the end.
3. Proof the dough for 1 to 1.5 hours, or until doubled.
4. Roll 225g cold unsalted butter into a rectangle, wrap it tightly and keep it in the fridge.
5. Press the air out of the proofed dough, roll it into a rectangle twice the size of the butter sheet, wrap it and freeze it for 30 minutes.
6. Set the butter sheet on one half of the dough, fold the dough over it and press the edges shut.
7. Roll the dough into a rectangle twice its original length and fold it in thirds. Wrap it and chill for 30 minutes. Repeat for six rolls and folds in total, then wrap it and leave it overnight.
8. Dust the counter with flour, roll the block thin, cut it into triangles and roll each one from the base to the tip.
9. Arrange the croissants on a baking tray, brush them with 1 chicken egg yolk and proof them another 60 minutes.
10. At the 50 minute mark heat the oven to 190 degrees C, then bake for 15 to 20 minutes depending on size.

Tips

• Laminated dough with yeast is what croissants and sweet breads are made from, while laminated dough without yeast belongs in tart shells.
• Block margarine, where it is available, makes the rolling much easier than butter.
• A few failed attempts are normal, because thin lamination takes practice.
• kOBE Monk Fruit Blend dissolves slowly, so mix it thoroughly through the dry flour before the milk goes in, or grains stay in the dough.
• Butter and dough have to be equally firm when rolling, since softer butter shatters and blends into the dough.
• In a warm kitchen the rolling goes fast and the dough goes straight back in the fridge, rather than being pushed through in one session.