Maple Croissants

Instructions

1. 1

   In a small bowl, combine yeast and 10g sugar. Gradually add 50g warm water (around 37°C) and stir to dissolve. Let sit for 5 minutes, until frothy.

2. 2

   In a large mixing bowl, combine flour, salt, and remaining 50g sugar.

   Tip: Mix until well combined.

3. 3

   Add the yeast mixture and mix until a shaggy dough forms.

   Tip: Don't overmix.

4. 4

   Add softened butter and mix until the dough comes together in a ball.

   Tip: Be gentle, so the butter doesn't melt.

5. 5

   Wrap the dough in plastic wrap and let rest in a warm place for 1 hour, until doubled in size.

6. 6

   Preheat the oven to 200°C. Line a baking sheet with parchment paper.

7. 7

   Roll out the dough to a thickness of 3mm. Cut into triangles.

   Tip: Make sure the triangles are even.

8. 8

   In a small bowl, whisk together melted butter, maple syrup, and heavy cream.

9. 9

   Brush the triangles with the maple syrup mixture. Sprinkle with confectioners' sugar.

10. 10

    Bake for 15-20 minutes, until golden brown.

    Tip: Don't open the oven door until the croissants are done.

11. 11

    Let cool on a wire rack for 5 minutes before serving.