Croissants

Preparation info

  • 12

    croissants
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 lb. plain flour
  • ½ teasp. salt
  • ½ oz.

Method

Make as for Milk Bread, omitting margarine. When the dough has risen to double its size, roll out on a floured board three times its width and spread with ⅓ of the margarine, in small pieces. Dredge lightly with flour, fold up ⅓ and down ⅓ (as for flaky pastry) and seal the edges. Repeat with the other ⅔ of margarine. Put the dough in a warm place again t