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1 pound all-purpose flour 4 Tbsp sugar 1 tsp salt 1/2 ounce fresh yeast (or 1 Tbsp dry) 1-1/4 cups milk 12 ounces unsalted butter, at room temperature 1 egg, lightly beaten, for egg wash
Using the dough hook of an electric mixer, combine flour, sugar, and salt in the bowl. Dissolve the yeast in 1 cup lukewarm milk. Add to the flour mixture, together with the remaining milk, and mix until dough forms a ball. emove dough hook. Cover bowl with plastic wrap and allow dough to rest for 1 or 1-1/2 hours, until double in bulk. Punch down the dough and refrigerate it, covered, for 30 minutes. Mold the butter into a block. Remove the dough from the refrigerator. Cut a deep cross in the dough. Spread out the sections of dough so that the center is the thickest part. Roll it in opposite directions to form a four-leaf clover, keeping the center thicker. Place the block of butter diagonally in the center of the cloverleaf and bring the edges of the dough to the center, enclosing the butter completely. Wrap tightly in plastic wrap and chill for 1 hour. To make the turns, place the chilled dough on a lightly floured surface. Pound lightly and evenly with your rolling pin to make the dough malleable. Roll out into a rectangle approximately 9 by 16 inches. With the 9-inch side in front of you, fold into thirds, starting with the bottom third and folding over the top third. You have now completed the first turn. Turn the dough so that the narrow end faces you, keeping the seam on your right (a quarter turn). Again, roll out the dough into a rectangle approximately 9 by 16 inches, and again fold into thirds. You have now completed two turns. Wrap in plastic wrap and refrigerate for 30 minutes. Pound the dough evenly and again roll out into a 9-by-16-inch rectangle. Complete two more turns to make four turns. Wrap in plastic wrap and refrigerate for 50 to 60 minutes. Preheat oven to 400°F (205°C) . Roll out dough into two rectangles 1/6 inch thick. Cut into triangles and shape into crescents. Put them on a baking sheet and allow to rise for 20 minutes. Brush each croissant with egg wash and bake for 15 minutes, or until golden brown. Yield: Makes 24 croissants
The French Croissant
This is the SS France recipe for its feather-light (1-ounce) croissant.
3 Tbsp flour 3 sticks butter (3/4 pound) of butter and margarine, equally divided and softened at room temperature 4 cups all-purpose flour, approximately 2 tsp salt 2 Tbsp sugar 2 packages dry yeast 1/4 cup warm water 1-1/2 cups milk, warmed to 80°F to 90°F (27°C to 32°C) 1/2 cup half-and-half, warmed 1 egg 1 Tbsp water
Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours. While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough, about 2 minutes. Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass. If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water, milk, and half-and-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don't overknead! This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour. Determine that both butter and dough are about the same temperature — 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature.
about 1/4" thick. You may have or can borrow a French croissant cutter that cuts the dough into triangles. This is a crucial dimension. place them on a baking sheet.Likewise for the dough. Leave in the refrigerator 4 to 6 hours or overnight. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). cut through the dough with a pastry or pizza cutter or knife. Roll the dough into the traditional croissant shape. and chill for 15 to 20 minutes. as one would a book. Unwrap the block of butter and lay the block diagonally on the dough. put the dough back into the refrigerator for several minutes. Place the croissants on a baking sheet and allow to rise for 1 to 2 hours. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap. fold both ends into the middle and then close. by rolling the triangle from the bottom to the point. plan to cut them freehand. Sprinkle work surface with flour. This is the final turn before it is rolled out and cut into croissants. Mark the strip into triangles. Cut the strip lengthwise to make two 5" pieces. and oozes while making the turns. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. approximately 8" x 18". Turn so that the open ends are at twelve and six o'clock. as for a letter. Mix together the egg and 1 Tbsp of water. Dampen cloth again and wrap loosely around the dough. Press the dough into a neat package. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours. roll out. becomes sticky. But if the butter softens. Bring each point of dough into the center. and a wooden yardstick if you wish the pieces to be cut precisely otherwise. Yield: 24 to 30 croissants . overlapping the edges at least 1". This time. Allow them to cool on a rack before serving. and fold in thirds. most importantly. Remove the dough from the refrigerator and place on the floured work surface. roll the dough into a rectangle. 5" wide on the bottom. Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid. With a heavy rolling pin. allow the dough/butter to warm a few minutes. in which they will double in volume. a knife or pastry cutter. The dough will now be in 4 layers. Separate the triangles. as for a letter. since it determines the size and texture of the croissants. Fold the length of dough into thirds. Roll the dough until it is a generous 10"-x38" rectangle. Roll again into a rectangle. Preheat the oven to 425°F (220°C). Using a yardstick as a guide. and. Bake the croissants for 22 to 25 minutes. Trim irregularities to make the strip uniform in width. Have ready the egg wash. This dimension is not critical.
) Transfer dough to a lightly oiled bowl. Cover and let rest for 12 hours at room temperature. Wrap the dough in plastic and refrigerate 30 minutes. by weight) all-purpose flour 1 T. active dry yeast 3/4 C.) active dry yeast 2 1/2 C.Croissants For the sponge: 1/4 t. salt 1 3/4 oz. flour. The dough will be sticky. Fold one-third of the dough towards the center. measuring from the left corner. roll the dough into a 19 x 25-inch rectangle. Cover with plastic wrap and allow to double in bulk in a draft-free area at room temperature. knead for 15 minutes. Allow to foam for 5 minutes. With a pizza cutter and a ruler. On the upper edge of the top strip. Mix in the flour at low speed. combine water. Continue making parallel . Roll out the dough into a 10 x 20-inch rectangle. and 1 teaspoon of sugar. salt. chilled 1 egg for egg wash For the sponge: In an electric mixing bowl. connect the upper left corner of the top strip to the first notch on the bottom strip. Repeat the rolling and folding process twice more and chill. warm water 3/4 C. For the croissant dough: In a mixing bowl. Place the dough rectangle on a baking sheet. On the lower edge of the bottom strip. roll the dough into a rectangle 12 x 14. Fold the other third over the two layers. on a floured surface. sugar 2 packages (4 1/2 t.inches. Roll the 10 ounces of chilled butter between plastic sheet to form a rectangle 12 x 7 inches. do the same thing. (If working by hand. Position the butter rectangle on one side of the dough. Stir in the yeast to dissolve and allow to foam for about 3 minutes. by weight) all-purpose flour For the croissant dough: 1/4 C. (9 oz. stir the warm water and yeast together. (11 1/4 oz. On a lightly floured surface. cut small notches every 4 1/2 inches. unsalted butter. unsalted soft butter 10 oz. Fold the rest of dough over butter and seal edges to seal in butter. milk 6 T. Cover with plastic and freeze for about 30 minutes to get the consistency of chilled butter. milk. Finally. Square up rectangle with a spatula or dough scraper. Add the remaining sugar. Knead with the dough hook for about 10 to 12 minutes. warm water 2 C. soft butter along with the prepared sponge mixture. about 1 hour.
Curve the end of each croissant and brush with egg wash. Finish the roll so that the tip is underneath the croissant.diagonal lines. Bake the croissants at 375°F. Arrange croissant on a baking sheet lined with parchment. The notch helps the rolled croissant curls into a crescent. (May be frozen at this time). Makes 20. Cut a small notch in the middle of each triangle base and dab the three corners with egg wash. . continue until you end up with 20 triangles and same scraps. Now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle. start at the base and roll towards the tip. To roll the crescents. for 18 to 20 minutes. Let them rise uncovered at room temperature or until doubled in bulk.
Brush away any excess flour. roll each into a crescent shape and place on a parchment-lined sheet pan. Lightly brush croissants twice with whisked eggs. salt and 1/3 cup butter. Place remaining 3/4 lb. Carefully roll into a rectangle measuring about 12 x 24 inches. hard wheat baker's flour (available in some health food and gourmet stores) plus extra for work surface 1/3 C. Rewrap in plastic and refrigerate for 30 minutes or until slightly firm. then cover lightly with plastic wrap. Repeat above step two more times. cut a large "X" about 1-inch deep in top of dough. lightly whisked Materials Needed: 5-quart mixer. prepare a 6-inch square block of butter. + 1/3 C. lined with parchment Pizza cutter Warm milk to approximately 90 degrees. compressed fresh yeast (available in the dairy section in most supermarkets) 5-1/2 C. Place unwrapped butter block in center of square. Chill lightly. salt 3/4 lb. granulated sugar. Brush off any excess flour with a pastry brush.Pierre's Pastry Cafe Butter Croissants 1-3/4 C. Lightly rewrap in plastic and refrigerate for 30 to 45 minutes or until the dough feels slightly firm. granulated sugar 2 t. roll into a flat. butter (at room temperature). roll out dough on a lightly floured work surface into a rectangle about 1/8-inch thick. Cut into uniform triangles with a pizza cutter. Set pan in a warm spot so croissants can rise to . Using a knife. After 45 minutes. Crumble yeast into milk and stir to dissolve. Carefully roll dough into a large 16 x 16-inch square. as if folding a letter. 6-inch-by-6-inch square block. remove dough from refrigerator and place on a heavily floured work surface. wrap dough and refrigerate overnight before shaping and baking. Starting with wide end of triangle. Carefully roll dough into a rectangle measuring about 9 x 12 inches. Fold sides of dough square over butter to completely enclose. While dough is resting. Dimension of triangle should be about 8 inches high and 4 inches wide at base. Refrigerate for 45 minutes. Remove dough to a lightly floured work surface. add flour. Add in milk-yeast mixture and knead with dough hook on low speed for about 3 minutes or until mixture forms a rough-looking ball and begins to pull away from sides of bowl. Fold dough into thirds. Flour lightly. When finished. In a 5-quart mixing bowl. butter between 2 large pieces of plastic wrap. divided use 2 eggs. whole milk 1-1/3 oz. With a rolling pin. To shape croissant rolls. with dough hook attachment Rolling pin Pastry brush 2 baking sheets. Place ball of dough on a parchmentlined sheet pan.
approximately 12 to 15 minutes. until golden brown. . Note: Begin this recipe the day before needed as preparation time is approximately 4 hours.double their original size. Makes about 12 mid-sized croissants. Bake at 375°F. Do not allow them to get so warm that butter starts to melt.
dissolve the yeast in the water and add it to the milk. soften the remaining cold butter by pounding with a rolling pin. Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles. Using the dough hook. Place in refrigerator and chill for 30 minutes. sugar and salt in a small pot and bring to a boil. remove from the refrigerator and repeat the folding and turning twice more. Cool and enjoy.Basic 1 cup milk 1 tbsp butter (first amount) 1 tbsp sugar 1 tsp salt 1 pkg dry yeast 1/4 cup warm water 2 1/2 cup unbleached flour 1 cup cold butter (second amount) Combine milk. then shape the rolls into crescents. mix until the dough is elastic and sticky. Then roll the dough to 1/4-inch thickness once more. While mixture is cooling. Spread the butter over 2/3 of the rectangle closest to you. Chill for 30 minutes in the refrigerator before baking. Place the liquid in a mixer and add the flour. Bake for 10 minutes. first amount of butter. Remove recipe croissant from the oven. Cover the dough and place in the refrigerator for 2 hours or more. Place on baking sheets lined with parchment paper. While recipe croissant dough is chilling. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds. cover and let rise until double in bulk. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Fold the unbuttered third over the center third. When the dough is chilled.Recipe Croissant #1 -. Place in a bowl. Remove from the heat and cool to room temperature. Roll each triangle beginning with the wide side. Then fold the bottom 1/3 over the doubled portion. . Reduce heat to 350F and continue to bake another 15 minutes. Preheat oven to 400F. Leave enough room for each croissant to triple in size. about 1 1/2 hours.
Add milk. Let rise at room temperature until doubled. stirring to dissolve yeast. whisk until smooth. Preheat oven to 400 F. if too sticky. Pour yeast batter into flour mixture. just moisten flour without breaking butter pieces. place the 4 cups of flour and the chilled butter. Lower temperature to 350 F and bake recipe croissant for 15 .an Easy Recipe 1 cup warm milk 1 tsp sugar 1 tbsp yeast 1 cup flour 3/4 cup milk at room temperature 1 1/2 tsp salt 1/4 cup sugar (second amount) 1 beaten egg 1/2 cups melted and cooled butter 4 cups flour 1 cup cold butter (second amount) 1 egg beaten with cold water for wash Stir warm milk and sugar together. Brush each with egg beaten with cold water.Recipe Croissant #2 -. Recipe Croissant #3 -. Shape into a crescent and place on ungreased baking sheet. Add yeast then let stand 10 minutes. roll a wedge towards the point. Combine remaining flour with butter. Let sit about 10 minutes. stir until moistened. Pour the liquid batter into the flour mixture. Refrigerate for at least 4 hours or overnight. Turn dough onto lightly floured surface. sprinkle with flour. Place croissants in oven. Cover bowl and let stand 1 1/2 hours. Beat until smooth. beat and set aside. and flatten butter pieces. For each croissant. Press into a compact ball on a floured board and divide into 4 parts. Pat dough down and roll into a 18" x 12" rectangle. This could take in excess of two hours. Remove from refrigerator. In a large mixing bowl. Roll each into a circle 12" or 16". fold together with spatula.Whole Wheat 2 tbsp yeast 1 1/2 tbsp honey 3/4 cup warm water (first amount) 2 cup butter. Use a metal spatula to fold . add water and honey. Add flour. Add 1/2 of flour. Cut butter into flour until pieces are the size of beans (not too small).20 minutes until golden. cut into 1/2 inch pieces 1 3/4 cup whole wheat pastry flour 1 egg 1/2 cup water (second amount) 1 tbsp water Combine yeast and warm water. Cover the bowl with plastic wrap. sugar and egg. Stir well. Cut each circle into 6 or 8 pie-shaped wedges. beat well. Add butter.
Beat egg with water to form a wash. Each part will make 4 croissants. roll from wide end to point. . Dough must be hard. You will work with one piece at a time. and scrape surface clean. freeze for 45 minutes.1/3 of dough toward center. Cut each piece diagonally to form 4 triangles. Wash again with the egg/water mixture. if not. Lift folded dough off work surface. Sprinkle work area with flour and repeat. then fold from other side. and hold others in refrigerator until ready to use. Curve ends to crescent shape. Let cool and serve. 1/3 of dough over first 1/3. Bake at 375 degrees until puffed and brown. Pat dough into rectangle. rolling and folding 3 more times. Cut into 6 equal parts. Place on ungreased cookie sheets. Roll each piece individually into 5 1/2" x 14" rectangles. brush croissants with this and set them aside 1 hour. Cut into two 5 1/2" x 7" pieces.
and salt till warm (120 to 130 degrees F. and turn twice more. Turn the dough out onto the floured surface. Chill dough for 4 to 24 hours. sugar. roll dough into a 21x12-inch rectangle.) Place dough in a plastic bag. and they're even better when you dress them up with special fillings. Seal bag. 1 1/2 cups cold butter 3 cups all-purpose flour 1 1/2 cups all-purpose flour 1 package active dry yeast 1 1/4 cups milk 1/4 cup sugar 1/4 teaspoon salt 1 egg 1/4-1/2 cup all-purpose flour 1 egg 1 tablespoon water or milk Cut butter into 1/2-inch-thick slices. Chill butter mixture while preparing the dough. scraping bowl constantly. stir in the chilled flour-butter mixture till the flour is well moistened (the butter will remain in large pieces). Beat with an electric mixer on low speed for 30 seconds. Loosely wrap in plastic wrap and chill for 1 to 1 1/2 hours in the refrigerator or 20 to 30 minutes in the freezer. Then cut each square diagonally in half to form 2 triangles.) Fold dough crosswise into thirds to form a 12x7inch rectangle. cut dough crosswise into fourths. Beat on high speed for 3 minutes. in a large mixing bowl stir together 1 1/2 cups flour and the yeast.) Loosely roll up each triangle. With floured hands. Fold dough crosswise into thirds again and give dough a quarter-turn. leaving room for the dough to expand. set aside. Wrap and return 3 portions to the refrigerator till ready to use. Roll. fold. Cut the rectangle crosswise in half to form 2 squares. (It is not necessary to chill dough between each rolling. In a medium saucepan heat and stir the milk. roll the fourth portion of dough into a 16x8-inch rectangle. (You will have 4 triangles total from each rectangle. buttery croissants. or till dough is firm but not excessively stiff. sprinkle the surface of the dough with up to 1/4 cup flour to prevent sticking. On a well-floured surface.). (If necessary. gently knead the dough for 8 strokes. flouring the surface as needed. In a medium mixing bowl stir butter slices into the 3 cups flour till slices are coated and separated. Because this dough is similar to puff pastry. starting from an 8-inch side and rolling toward the opposite . roll the dough into a 21x12-inch rectangle.Croissants Few things in life are as delectable as flaky. Sprinkle a pastry board or pastry cloth with 1/4 cup flour. On a lightly floured surface. Add the milk mixture to the flour mixture. For dough. With a well-floured rolling pin. To shape. it needs to be rolled out on a well-floured surface before shaping. Using a wooden spoon. Add 1 egg.
Curve the ends to form crescent shapes. Remove from baking sheets. Proceed with the recipe. or 1 teaspoon cheese and 1 ham slice. CHOCOLATE CROISSANTS: Chop your favorite chocolate bar and place about 2 teaspoons along one 8-inch side of each croissant dough triangle and roll toward the opposite point. Place croissants 4 inches apart on 2 ungreased large baking sheets. Cover and let rise in a warm place till nearly double (about 1 hour). cool on a wire rack. points down. Bake in a preheated 375° oven for about 15 minutes. Proceed with the recipe. RASPBERRY CROISSANTS: Place 1 teaspoon of raspberry preserves on one 8-inch side of each croissant dough triangle and roll toward the opposite point. or spread one side with 2 teaspoons of semisoft cheese with garlic and herbs. SAVORY CROISSANTS: Roll up 1 thin slice ham and place on one side of each croissant dough triangle. Proceed with the recipe. In a small mixing bowl beat 1 egg and 1 tablespoon water or milk. or till golden brown. Repeat shaping with the remaining 3 portions of dough. Lightly brush the egg mixture over croissants. roll toward the opposite point.point. .
This recipe has the details for getting the freshest croissants--namely. Form into crescent. Chill overnight. Roll up beginning at wide end. On lightly floured pastry cloth. On lightly floured pastry cloth. . covered in warm place. Cut each circle into 6 wedges. roll to 20x8 inches. Repeat. reduce oven to 375F. until croissants are puffed and brown. To shape: Cut dough into 4 parts. Let rise.one hour. Bake 5 minutes. making three layers. Refrigerate. Then chill one hour longer. 2 inches apart on brown paper on cookie sheet. check temperature of water. With fold at left. pinch edges to seal.Croissant Recipe Fresh croissants are absolutely delicious--but no two ways about it. Place butter mixture on half of dough. free from draft until double-1 hour. roll each into a 12 inch circle. beat in milk mixture and 3 cups flour until smooth. the ones that come right from your own oven. stir in sugar. With fold at right. 85F. chill 1/2 hour between. salt 1/2 cup very warm water (105-115F) 2 pkg. Makes 24. stir to dissolve. chill one hour wrapped in foil. salt to dissolve.covered rolling pin ( I think you could use cooking spray in place of the stockinette). free from draft until double. making them from scratch is Work! Worth it. With thermometer. active dry yeast 3 cups unsifted all purpose flour 1 egg yolk 1 Tbsp milk With spoon. bake 10 minutes. Cool to lukewarm. roll. 85F. knead until smooth. fold. with stockinette. fold twice. Brush with yolk beaten with milk. chill 1/2 hour. roll from center to 20 x 8 inches. Turn on lightly floured pastry cloth. From short side. Heat milk. roll into 14x14 inch rectangle. remove paper. Cover. but make sure you leave enough time that you aren't rushed. Next day. softened 1/4 cup unsifted all purpose flour 3/4 cup milk 2 Tbsp sugar 1 tsp. Sprinkle with yeast. Spread on waxed paper in a rectangle 12x6 inches. Refrigerate 1/2 hour. Fold other half over butter. With spoon. 1 1/2 cups butter or margarine. seal edges. let rise in warm place. fold dough in thirds. Place point side down. beat butter and 1/4 cup flour until smooth. Heat oven to 425F. Cool on rack 10 minutes.
some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn. roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them. add more. long-ways. If most of the flour isn't moistened with this quantity of milk. cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Do this again three more times (some people only do 3 turns total. or. Wrap well in plastic and chill 1 hour and up to overnight. Turn mixer on high and mix for another 4 minutes until very smooth and elastic. Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. patching any holes with a dusting of flour where butter may have popped through. brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn". Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. for dusting 1 egg 1 tablespoon milk In a mixer with a dough hook. Place the shorter side of the dough parallel to the front of your body on the work surface. or. for 1 hour. roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Place it between parchment paper or plastic wrap and set aside. place the yeast. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. Wrap in plastic then chill for 1 hour and up to overnight. using up to 4 tablespoons. like a letter. some do 6. using a French rolling pin. Remove the towel and. Fold into thirds. I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles.Croissants 1 ounce fresh yeast 3 1/2 cups unbleached flour 1/4 cup white or packed brown sugar 2 teaspoons salt 1 cup milk. After the fourth turn. sugar. you can let the dough chill overnight. Brush any excess flour off the dough. Stretch these . prepare the butter. Place the butter in the middle. Turn the dough out of the bowl onto a floured board. 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). or more 1 pound unsalted butter 2 tablespoons flour. flour. Ten minutes before the dough is done resting in the refrigerator. a tablespoon at a time until it is moistened and smooth.
. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. Place the croissants in the oven and spritz again. which will plump up the center. Spritz a preheated 425 degree F oven with water. in a small bowl.triangles again 9 inches long. To proof the croissants. rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. You may freeze the croissants at this point. with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose. Bake another 5 to 8 minutes until golden brown. close the door. and get the croissants. close the door and turn the oven down to 400 degrees F. or. whisk together the egg and milk and brush the croissants with this egg wash. Remove from the oven. After 10 minutes. place them in an oven that is warm but not turned on.
105 to 115 degrees F 1 egg 3 cups all-purpose flour 1/2 cup cold butter or margarine 1 egg . Bake at 425 degrees F for 8 to 13 minutes. . Starting at the base. Roll dough out again lightly to a rectangle. roll each to form a croissant. Put on baking sheets and let rise. beaten Poppy seeds (optional) In a large bowl. if used. Add 1 egg and flour. Repeat step 3 twice and let dough rest between rollings. Fold tips of croissants slightly. Slice butter thinly and cover half of the dough with sliced butter. Put dough onto floured surface and fold to a square. Fold other half of dough over and Press together. depending on the size. Add water and stir until yeast is dissolved. Brush croissants with beaten egg and sprinkle with poppy seeds. Even though it’s a little more time consuming. This makes 10 large or 20 small croissants so you might want to make a double batch. add yeast. and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Roll dough out to a rectangle. Sprinkle with salt and sugar.CROISSANTS 1 package active dry yeast 1 teaspoon salt 1 tablespoon granulated sugar 1 cup warm water. a little at a time (save some flour for rolling dough). covered in a warm place for about 20 minutes. Fold into thirds and let dough rest in the refrigerator for 20 minutes. about 1/2-inch thick. 8 x 20 inches. kneading until smooth and satiny. these croissants are worth the wait! This recipe is even better than most store-bought ones.
some do 6. Turn the dough out of the bowl onto a floured board. roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Remove the towel and. . Place the shorter side of the dough parallel to the front of your body on the work surface. Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle. If most of the flour isn't moistened with this quantity of milk. flour. or more 1 pound unsalted butter 2 tablespoons flour. Place it between parchment paper or plastic wrap and set aside. sugar. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8-1/2 inches. patching any holes with a dusting of flour where butter may have popped through. a tablespoon at a time until it is moistened and smooth. Brush any excess flour off the dough. long-ways. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. using a French rolling pin. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. prepare the butter. some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn. Wrap in plastic then chill for 1 hour and up to overnight.Basic Croissant Recipe (Yield: 20 servings) Recipe by: Chef Gale Gand 1 ounce fresh yeast 3-1/2 cups unbleached flour 1/4 cup white or packed brown sugar 2 teaspoons salt 1 cup milk. add more. Do this again three more times (some people only do 3 turns total. salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. Place the butter in the middle. like a letter. Ten minutes before the dough is done resting in the refrigerator. Wrap well in plastic and chill 1 hour and up to overnight. brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn". Turn mixer on high and mix for another 4 minutes until very smooth and elastic. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. for dusting 1 egg 1 tablespoon milk In a mixer with a dough hook. cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. place the yeast. using up to 4 tablespoons. Fold into thirds.
and get the croissants. roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Bake another 5 to 8 minutes until golden brown. whisk together the egg and milk and brush the croissants with this egg wash. Stretch these triangles again 9 inches long. I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles. Remove from the oven. or. then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose.After the fourth turn. After 10 minutes. You may freeze the croissants at this point. . in a small bowl. for 1 hour. or. or. Place the croissants in the oven and spritz again. you can let the dough chill overnight. To proof the croissants. 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). with a pan of hot water in the bottom to create a moist environment like a proof box. Spritz a preheated 425 degree F oven with water. which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. close the door. place them in an oven that is warm but not turned on. close the door and turn the oven down to 400 degrees F. rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F.
Beat until smooth. let rise in warm place until double.) Dissolve yeast in warm water in large bowl. 1/4 cup butter. sugar 2 eggs 1 egg yolk 2 pkg. roll out. active dry yeast 2/3 c. Turn dough onto lightly floured surface. about 5 minutes. Place in greased bowl. eggs and 2 cups of the flour. brush croissants with egg yolk mixture. beginning at long side. Cut each square diagonally into 2 triangles. the sugar. lukewarm milk. turn greased side up. Refrigerate 30 minutes. Cover. Bake until croissants are crisp and brown. then cooled 1 1/2 tsp. warm (105 to 115 degree) water 1/4 c. Place rolls with points underneath on ungreased cookie sheet. salt. Roll into rectangle. Cover. (Dough is ready if indentation remains when touched. about 1 hour. Roll up each triangle. Punch down dough. Repeat with remaining pieces of butter. scalded. Stir in enough remaining flour to make dough easy to handle. refrigerate 1 hour. cover and refrigerate 1 hour. softened 2 tbsp. Beat egg yolk and 1 tablespoons milk slightly. milk Cut each stick of butter crosswise into 3 equal pieces. Roll into rectangle. Shape half of the dough at a time (keep other half refrigerated). Bake 5 minutes. Refrigerate squares of butter until firm. Cover with second piece of waxed paper. Cut dough crosswise into halves. salt 4 to 4 1/2 c. Work rapidly so butter does not become soft. 25x10 inches. (Butter must be very cold to prevent sticking when dough is rolled. . cut each half crosswise into 3 squares. Flatten butter into 8-inch square with rolling pin to form a solid sheet. 8x12 inch. Fold dough over butter to make 3 layers.CROISSANTS 2 sticks cold butter 1/2 c. Repeat twice. Stir in 2/3 cup milk. Place 2 pieces side by side on piece of waxed paper. placing butter square on center each time. all-purpose flour 1 tbsp. on lightly floured surface. butter. knead until smooth and elastic.) Punch down dough. decrease oven temperature to 400 degrees. Place 1 square firm butter on center of dough. Turn dough 1/4 turn. at least 1 1/2 hours. 8-10 minutes. Cut lengthwise into halves. curve slightly to form crescents. Heat oven to 475 degrees.
Add egg and milk mixture. When ready to use. Shred 1/2 cube of cold butter on dough. Brush tops with 1 egg mixed with 1 tablespoon milk. milk Sift dry ingredients. Roll dough into a rectangle and cut in 5" squares. softened to room temperature and work with fingers until crumbly. Mix well. yeast 1 egg. about 2 to 2 1/2 hours. Don't re-roll. roll out again. dissolved in 1/2 cup warm water. Cut each square diagonally. pointing tips down to form crescent. Add butter. Method for Shaping Croissants: Using floured rolling pin. For best results. Dough remains fresh 3 to 4 days in summer and longer in winter. Add yeast. Wrap and refrigerate for at least 30 minutes. Press butter into dough to center of dough and bring the other edge of dough to center also. roll up each triangle. bake in 375 degree oven until very lightly browned. making triangles. Makes 2 dozen. flour 1 tsp. refrigerate overnight. This is called a French turn. Fold once again. salt 1/4 c. Starting at wider edge.CROISSANTS 3 c. roll out once more and make another French turn. Place 2" apart. . well beaten with 1/2 c. Watch closely as the Croissants will burn easily. roll out all dough into a rectangle 1/4" thick on a floured board. Let rise at room temperature until very light. butter (do not use butter) 1 pkg. Cover bowl well and let stand in refrigerator at least 3 to 4 hours before using. After second turn.
Punch down dough. On floured surface. salt and shortening. Whip 1 cup cold butter. cover with towel. yeast 1 tbsp. turning once. flour 1 pkg. and spread 1/4 cup whipped butter on dough. Spread 1/4 cup whipped butter on 2/3 of dough. salt 1 tbsp. and refrigerate for 25 minutes. Place on cookie sheet. . and let dough double in size. Brush each croissant with beaten egg. Roll chilled dough on lightly floured surface into 14 inch squares. Place dough in bowl. Turn dough once on floured surface. and refrigerate for 2 hours. sugar. beat at medium speed for 2 minutes. Beat in 1/2 cup hot tap water.CROISSANTS Combine: 1 c. roll dough into 10x15 inch rectangle. knead dough for 5 minutes. Place folded dough in plastic and place in refrigerator for 24 hours. sugar 3/4 tsp. and bake at 450 degrees for 20 minutes. fold as if it were a letter. Grease large bowl. flour 1 c. hot tap water 3/4 c. On lightly floured surface. yeast. cold butter Beaten egg Combine flour. Cut into fourths and cut each fourth into two triangles. roll into 10x15 inch rectangle. Repeat two more times. shortening 1/2 c. etc. Stir in by hand 3/4 cup flour. Roll each triangle and shape into a crescent.
. After 20 minutes repeat procedure twice. Fold into thirds. Fat: 5 g. Oven temperature: 425 degrees on lower rack. Let rise. beaten Poppy seeds (optional) In a big bowl. Put on baking sheets. salt 1 tbsp. Add egg and flour. Protein: 3 g. a little at a time. Starting at the base. in a warm place for about 20 minutes. active dry yeast 1 tsp. Roll dough out again lightly to a rectangle. Sodium: 171 mg. Sprinkle with salt and sugar. Roll dough out to a rectangle. Knead until smooth and satiny. Slice butter thinly. Sprinkle with poppy seeds. Let dough rest in between rollings. Let dough rest in refrigerator for 20 minutes. Brush croissants with beaten egg. granulated sugar 1 c. covered. Add water. Divide each into a triangle by cutting diagonally. Bake at 425 degrees for 8-12 minutes. Cut out 5 to 10 squares.CROISSANTS Preparation: Hard. This is what you need for 10 large or 20 small croissants: 1 pkg. Cost: Fairly inexpensive. Fold tips of croissants slightly. cold butter FOR BRUSHING: 1 egg. Roll to a square. Carbohydrates: 15 g. Cholesterol: 35 mg. roll each to form a croissant. All nutritional information is per croissant: Calories: 120. 105-115 degrees 1 egg 3 c. about 1/2 inch thick. covered. Preparation time: 2 hours total. if used. Press together. warm water. Cover half of dough with a sliced butter. Save some flour for rolling dough. all-purpose flour 1/2 c. depending on size. 8 x 20 inches. Fold other half of dough over. Stir until yeast is dissolved. add yeast. Put dough onto floured surface.
Bake at 425 degrees for 15 minutes or until golden brown. salt. warm water. salt 1 c. Let dough chill and rest for 1 hour. Cut into squares of about 4 inches. 110 degrees 1 tsp. granulated sugar 3 c. Brush with beaten egg. 1/4 cup sweet butter and yeast mixture in bowl. Roll dough on floured surface to 1/4 inch thickness. Fold dough in thirds from narrow end. sweet butter 1 egg Dissolve yeast in one cup warm water. Combine flour. Mix by machine or knead by hand until smooth dough. bread flour 1/2 tsp. Roll dough. Place remaining 3/4 cups sweet butter on top of dough smooth and evenly. yeast 1 c. using some flour into a large rectangle shape. Roll each pieces from the wide side into a croissant shape. Stir in sugar. Place on board.FRENCH CROISSANTS 1 pkg. Cut each square diagonally. Brush with egg wash. Let rise in warm place for 30 to 45 minutes. covered with a slightly wet towel and let rest for 25 minutes. Chill dough for one hour. . Repeat above procedure by rolling and folding the dough.
Roll each wedge firmly starting at outer edge. Freeze well. cinnamon 3/4 c. Repeat with remaining dough. Sprinkle one third of nut mixture on dough. softened 1/4 tsp. salt 1/2 tsp. In small bowl combine egg yolk. butter. Divide dough into cinnamon and nuts. add to flour mixture. finely chopped nuts 2 c. Remove and cool. Worth the effort! .CROISSANT DAINTIES 1 c. vanilla 1 tsp. Blend with fork until well blended. Roll 1/3 dough into 12 inch circle on lightly floured surface. sour cream and vanilla. flour 1 egg yolk 3/4 c. Cut round into 16 wedges. Preheat oven to 375 degrees. Set aside. sour cream 3/4 c. sugar Cut butter into combined flour and salt with pastry blender until mixture resembles small peas. Bake 17 to 20 minutes until lightly browned. Place on ungreased sheet with point side down. Curve into crescents.
Set aside. vanilla 1 tsp.COTTAGE CHEESE CROISSANTS 1 c. add to flour mixture. Preheat oven to 375 degrees. Curve into crescents. Sprinkle one third of nut mixture on dough. sugar Cut butter into combined flour and salt with pastry blender until mixture resembles small peas. Repeat with remaining dough. In small bowl combine egg yolk. Place on ungreased sheet with point side down. Roll each wedge firmly starting at outer edge. finely chopped nuts 2 c. Worth the effort! . sour cream and vanilla. butter. Divide dough into cinnamon and nuts. softened 1/4 tsp. Cut round into 16 wedges. flour 1 egg yolk 3/4 c. Remove and cool. Roll 1/3 dough into 12 inch circle on lightly floured surface. Freeze well. salt 1/2 tsp. cinnamon 3/4 c. Blend with fork until well blended. sour cream 3/4 c. Bake 17 to 20 minutes until lightly browned.