Jiko baked Croissants. The baking was done in such a traditional way. Make sure you try this at home as well. A French Croissant is instantly recognizable Croissants are not that difficult to make.

To freeze baked croissants, let them fully cool down to room temperature. Place them in an airtight When ready to bake, place the unbaked croissants on a parchment paper lined baking sheet, cover. Traditional croissant dough is a fun, but a time consuming process. You can have Jiko baked Croissants using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients of Jiko baked Croissants

1. You need 3 cups of all purpose flour.
2. It's 1 cup of warm milk.
3. It's 4 tbs of margarine.
4. It's 1/2 tsp of salt.
5. Prepare 1/3 of sugar.
6. You need 2 tbs of warm water.
7. Prepare 2 tsp of yeast.

It's something everyone should try at some point, but it certainly does not fit into. Place the croissants on a baking sheet, seam side down. Save the rest of the egg wash in the fridge for later. Place the filled croissants on a baking sheet lined with parchment paper or a nonstick baking mat in case there are any drips.

Jiko baked Croissants instructions

1. In a bowl mix yeast with warm water and stir for a minute and put aside for 5minutes.
2. In another bowl mix warm milk,sugar,salt,melted margarine and stir then set aside.
3. Then add milk mixture to the yeast mixture and stir,add flour and knead for about 10minutes and ensure the dough doesn't stick to the bowl,cover with kitchen cloth and let it rest for 2hrs or double its size.
4. Punch in the risen dough to remove air and knead more for light croissants, divide the dough into balls.
5. Roll the dough into a big chapati,divide it into half,quarter,then eighth.
6. With each triangle at a time, roll it towards the centre beginning with the wider section.
7. Repeat for the rest and place it on greased lid,let it rest for 20mibutes then brush with margarine.
8. Put salt on a big sufuria and place it on jiko,place the lid with croissants.
9. Cover and put charcoal on top.
10. Bake for 20minute.

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