Smoked Salmon & Feta Scramble Croissants

Ingredients

Croissants:

500g high grade flour

2 tsp salt

2 ½ tbsp sugar

2 tsp dried yeast

200ml lukewarm water

140ml milk

275g Westgold Unsalted Butter

50g flour

1 egg, beaten

Scrambled egg filling:

4 eggs

2 tbsp cream

Salt and pepper

2 tbsp Westgold Unsalted Butter

200g cold smoked salmon

2 tbsp fresh chives, chopped

½ c crumbled feta

6-8 croissants, warm

Method

To make the croissants:

Place the flour into a large bowl and make a well in the centre. Pour in the water and sprinkle over the yeast and sugar and leave for 5 minutes until the yeast is dissolved. Add the milk and salt and mix to form a dough and knead by hand or mixer for 5 minutes. Cover the bowl with plastic wrap and leave to prove in a warm place until doubled in size. 

Remove the dough from the bowl onto a lightly floured bench and gently press out into a thick rectangle. Cover with plastic wrap and place in the fridge for 2 hours. While the dough is resting, mix the butter and flour together and roll out between 2 pieces of baking paper to 16cm x 21cm. Refrigerate until firm.

Remove the dough from the fridge and roll out the dough on a lightly floured bench to a rectangle of 23cm x 38cm. Peel the butter off the baking paper and place on to the dough in the middle. Fold each end over the butter to completely enclose it and press the dough ends together. Rest in the fridge for 10 minutes.

Roll and dough out to 25cm x 45cm and fold into thirds and refrigerate for 30 minutes.  Repeat this rolling and folding process again and rest for 30 minutes.

Roll the dough out into a rectangle of 60cm x 30cm.  Cut the dough in half lengthways.  Mark each croissant 10cm x 15cm triangle. Cut a small slit in the wide end of the triangle and roll up to form a crescent. 

Place the croissants on baking paper and cover with plastic wrap. Leave in a warm place to double in size. Once proved brush all over with the beaten egg.

Preheat the oven to 200^oC and bake for around 10 minutes then reduce the oven to 180^oC for 5 minutes until golden brown.  Remove from the oven and place on a cooling rack. 

Note: the croissants recipe is large because of the work and time involved in making them -they freeze well and can be defrosted and re-warmed in the oven.

To make the scrambled egg: 

Crack the eggs into a bowl. Add the cream, chives and seasoning and whisk together with a fork.  Heat a non-stick over a medium heat and melt the butter.  When the butter is sizzling, pour in the egg mixture and stir around the mixture until cooked to your liking. 

To assemble:

Slice the warmed croissants horizontally, but not quite all the way through.  Spoon in the egg and top with feta and salmon slices.  Serve immediately.