Treacle Croissants

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine the flour, sugar, and yeast.

   Tip: Make sure to use a digital scale for accurate measurements.

3. 3

   Add the softened butter to the dry ingredients and mix until the dough comes together in a shaggy mass.

   Tip: Don't overmix the dough.

4. 4

   Gradually add the milk and mix until the dough forms a smooth ball.

   Tip: If the dough is too sticky, add a little more flour.

5. 5

   Knead the dough for 10 minutes until it becomes smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment for easier kneading.

6. 6

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

   Tip: Use a pastry cutter or a sharp knife to get clean edges.

7. 7

   Spread a small amount of treacle on each triangle, leaving a 1cm border at the top.

   Tip: Don't overfill the triangles.

8. 8

   Roll the triangles into croissants, starting from the wide end.

   Tip: Use a little bit of water to help the dough come together.

9. 9

   Place the croissants on the prepared baking sheet, leaving 1cm of space between each.

   Tip: Brush the tops with a little bit of milk.

10. 10

    Bake the croissants for 15-20 minutes, or until golden brown.

    Tip: Use a thermometer to check the internal temperature.

11. 11

    Remove the croissants from the oven and let them cool for 5 minutes.

    Tip: Sprinkle with flaky sea salt while still warm.

12. 12

    Serve the treacle croissants warm, dust with powdered sugar if desired.

    Tip: These croissants are best enjoyed fresh, but can be stored in an airtight container for up to 2 days.