Garlic Butter Raisin Croissant

Ingredient

Method

Dough: 200g HP flour 50g LP flour 50g caster sugar 1/2 tsp salt 145ml water 25g butter 1.5 tsp instant yeast Butter Block: (may use unsalted butter with a low water content) 135g pastry margarine filling: Raisin Topping/glaze: A: (combined well) 90g butter, melted 4 teaspoons parsley flakes spice 4 cloves garlic, mined B: 1/2 teaspoons fine salt

Dough: 1) Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 15-20 minutes until elastic using dough hook. Cover with plastic wrap, and let it proof for 30mins. Butter Block: 1) On a parchment paper, fold a 30x18cm square parchment paper into half to make a 10cm/4" square. Fold over the 3 open sides of the rectangle with enclosed sides.  Crease folds firmly, this will be the guide for the roll in butter. Or may skip the parchment paper method by covered with large plastic wrap too. 2) Unfold parchment envelope you set aside earlier. Transfer butter to center of the parchment paper, refolding at creases to enclose. Turn packet over, with flaps underneath, and using a rolling pin on top of the parchment paper, gently roll until butter fills the parchment square. Make sure you have an even thickness. Chill butter packet at least 20 minutes. Laminate & Folding: refer to Method Page item 2. Divide and Shape: 1. Take the dough from the fridge. Transfer it to a lightly floured counter and roll into a long and narrow strip of 45 cm x 24 cm.  If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. 2. Cut into small equal triangles. Sprinkle some raisin. Make a small slit in the middle of the base, stretch the slit a little and roll it up. Brush tops with more garlic butter mixture and sprinkle with salt. Do the same for all croissants. Let it proof for about 2 hours or may freeze for few day before time to consume. 3. Preheat your oven to 180C. Bake for about 20-25 minutes.