Orkney butter makes the best croissants!

April 13th 2016

Social media is a foodies dream - follow the right people and you can have all the ingredients, suppliers and restaurant recommendations you need. 

Orkney butter from the Island Smokery Orkney butter from the Island Smokery It's also great for making connections and seeing how far your own products can go. So we were delighted to see Orkney butter from Orkney Food and Drink member The Island Smokery be used in a delicious recipe in another island community. 

Head Chef at the highly rated Ullinish Country Lodge in the Isle of Skye, Calum Montgomery (@skyechefmonty), recently tweeted about using Orkney butter in his special croissant recipe. We chanced our arm and asked for the recipe itself - and we were delighted to hear back from Calum. So, have a read, be inspired and try making your own Orkney butter crossiants for breakfast this weeked!

Orkney Butter Croissants

For the dough;

500g strong white flour

165 ml warm water

165ml warm full fat milk

7g fresh yeast (or 1 tsp dried)

70g caster sugar

10g table salt

250g Orkney butter

Orkney butter croissants Orkney butter croissants Method;

  1. Combine all ingredients, except the Orkney butter in a kitchen aid or food mixer with a dough hook attachment

  2. Knead for ten minutes until the dough has reached a soft and stretchy consistency

  3. Transfer the dough to a suitable container with enough room to double in size, cover with a cloth and leave overnight in the fridge

  4. The next day take out your Orkney butter a few hours before continuing the process so the butter is workable with the croissant dough

  5. Once the butter has warmed but is still firm, lightly flour it. Then lay out two sheets of cling film with the butter between the sheets. Bat out with a rolling pin to square that is roughly 1cm thick and put to one side.

  6. Now take out the dough, lightly flour it and roll out to a rectangle slightly more than twice the size of the butter.

  7. Place the rolled butter ontop of the dough leaving enough room to fold over

  8. Fold the bottom of the dough press down with the dough to seal in the butter.

  9. Now roll the dough away from you until it has doubled in length

  10. Fold the top and bottom edges in by one sixth, then one third, then half to achieve 6 layers of dough

  11. Orkney butter being packaged Orkney butter being packaged Give the dough a quarter turn, rest in fridge for 20 minutes

  12. Once rested, place on the counter and roll out to twice the length again. This time fold in one quarter than fold once more to achieve four layers. Rest in the fridge for another 1 hour.

  13. Remove from the fridge, roll the dough out to a rectangle with a thickness of 1cm then cut to a desired size of isosceles triangle. (18cm x 24cm)

  14. Roll the triangles, starting from the base, pull in the sides to shape a crescent

  15. Prove the dough at room temperature for 1-2 hours, bake at 180’c for 15 minutes after glazing with an egg yolk and milk wash.

  16. Once the croissants have cooked, rest them for a few minutes and ENJOY!!

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