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Croissant

Ingredients:
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

Instructions:
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.

Ingredients:
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

Instructions:
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.

Allow them to cool on a rack before serving. Roll again into a rectangle. as one would a book. The dough will now be in 4 layers. Roll the dough into the traditional croissant shape. Mix together the egg and 1 Tbsp of water. and fold in thirds. fold both ends into the middle and then close. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Have ready the egg wash. This is a crucial dimension. Unwrap. With a heavy rolling pin. Leave in the refrigerator 4 to 6 hours or overnight. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours. and a wooden yardstick if you wish the pieces to be cut precisely otherwise. Mark the strip into triangles. Bake the croissants for 22 to 25 minutes. as for a letter. allow the dough/butter to warm a few minutes. This time. overlapping the edges at least 1". This is the final turn before it is rolled out and cut into croissants. and. place them on a baking sheet. But if the butter softens. cut through the dough with a pastry or pizza cutter or knife. Place the croissants on a baking sheet and allow to rise for 1 to 2 hours. 5" wide on the bottom. plan to cut them freehand. approximately 8" x 18". in which they will double in volume. roll out. Bring each point of dough into the center. Separate the triangles. since it determines the size and texture of the croissants. Yield: 24 to 30 croissants . You may have or can borrow a French croissant cutter that cuts the dough into triangles. Sprinkle work surface with flour. as for a letter. Turn so that the open ends are at twelve and six o'clock. a knife or pastry cutter. Place the dough on a floured work surface and with the hands press it into a 10" square. Press the dough into a neat package. about 1/4" thick. Trim irregularities to make the strip uniform in width. and chill for 15 to 20 minutes. Using a yardstick as a guide. Remove the dough from the refrigerator and place on the floured work surface. by rolling the triangle from the bottom to the point. Preheat the oven to 425°F (220°C). and oozes while making the turns. Cut the strip lengthwise to make two 5" pieces. Fold the length of dough into thirds. Unwrap the block of butter and lay the block diagonally on the dough. most importantly. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. roll the dough into a rectangle.Likewise for the dough. This dimension is not critical. Dampen cloth again and wrap loosely around the dough. put the dough back into the refrigerator for several minutes. Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid. becomes sticky. Roll the dough until it is a generous 10"-x38" rectangle.

combine water. sugar 2 packages (4 1/2 t.inches. For the croissant dough: In a mixing bowl. on a floured surface. Position the butter rectangle on one side of the dough. chilled 1 egg for egg wash For the sponge: In an electric mixing bowl. by weight) all-purpose flour 1 T. unsalted soft butter 10 oz. (9 oz. On the upper edge of the top strip. stir the warm water and yeast together. measuring from the left corner. With a pizza cutter and a ruler. do the same thing.Croissants For the sponge: 1/4 t. Roll the 10 ounces of chilled butter between plastic sheet to form a rectangle 12 x 7 inches. Knead with the dough hook for about 10 to 12 minutes. knead for 15 minutes. salt. by weight) all-purpose flour For the croissant dough: 1/4 C. Fold one-third of the dough towards the center. soft butter along with the prepared sponge mixture. flour. On the lower edge of the bottom strip. Roll out the dough into a 10 x 20-inch rectangle. salt 1 3/4 oz. Continue making parallel . Cover and let rest for 12 hours at room temperature. roll the dough into a rectangle 12 x 14. The dough will be sticky. Square up rectangle with a spatula or dough scraper. roll the dough into a 19 x 25-inch rectangle. Stir in the yeast to dissolve and allow to foam for about 3 minutes. warm water 2 C. cut small notches every 4 1/2 inches.) Transfer dough to a lightly oiled bowl. Cover with plastic wrap and allow to double in bulk in a draft-free area at room temperature. Add the remaining sugar. Wrap the dough in plastic and refrigerate 30 minutes. about 1 hour. connect the upper left corner of the top strip to the first notch on the bottom strip. Mix in the flour at low speed.) active dry yeast 2 1/2 C. milk. (11 1/4 oz. warm water 3/4 C. Cover with plastic and freeze for about 30 minutes to get the consistency of chilled butter. On a lightly floured surface. Fold the other third over the two layers. Finally. unsalted butter. Fold the rest of dough over butter and seal edges to seal in butter. Allow to foam for 5 minutes. and 1 teaspoon of sugar. active dry yeast 3/4 C. (If working by hand. Place the dough rectangle on a baking sheet. milk 6 T. Repeat the rolling and folding process twice more and chill.

Curve the end of each croissant and brush with egg wash. Cut a small notch in the middle of each triangle base and dab the three corners with egg wash. To roll the crescents. Arrange croissant on a baking sheet lined with parchment. Makes 20. continue until you end up with 20 triangles and same scraps. (May be frozen at this time). . Let them rise uncovered at room temperature or until doubled in bulk. The notch helps the rolled croissant curls into a crescent. start at the base and roll towards the tip. for 18 to 20 minutes. Bake the croissants at 375°F. Finish the roll so that the tip is underneath the croissant.diagonal lines. Now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle.

Chill lightly. Brush off any excess flour with a pastry brush. add flour. When finished. Set pan in a warm spot so croissants can rise to . granulated sugar. Fold sides of dough square over butter to completely enclose. Carefully roll dough into a large 16 x 16-inch square. divided use 2 eggs. Place ball of dough on a parchmentlined sheet pan. Fold dough into thirds. roll into a flat. hard wheat baker's flour (available in some health food and gourmet stores) plus extra for work surface 1/3 C. butter between 2 large pieces of plastic wrap. Place unwrapped butter block in center of square. prepare a 6-inch square block of butter. While dough is resting. In a 5-quart mixing bowl. with dough hook attachment Rolling pin Pastry brush 2 baking sheets. salt and 1/3 cup butter. 6-inch-by-6-inch square block. With a rolling pin. lined with parchment Pizza cutter Warm milk to approximately 90 degrees. whole milk 1-1/3 oz. butter (at room temperature). cut a large "X" about 1-inch deep in top of dough. Dimension of triangle should be about 8 inches high and 4 inches wide at base. Carefully roll dough into a rectangle measuring about 9 x 12 inches. Refrigerate for 45 minutes. Lightly brush croissants twice with whisked eggs. lightly whisked Materials Needed: 5-quart mixer. Lightly rewrap in plastic and refrigerate for 30 to 45 minutes or until the dough feels slightly firm. granulated sugar 2 t. Rewrap in plastic and refrigerate for 30 minutes or until slightly firm. wrap dough and refrigerate overnight before shaping and baking. compressed fresh yeast (available in the dairy section in most supermarkets) 5-1/2 C. After 45 minutes. Place remaining 3/4 lb. roll each into a crescent shape and place on a parchment-lined sheet pan. To shape croissant rolls. Using a knife. + 1/3 C. Flour lightly. Repeat above step two more times. Cut into uniform triangles with a pizza cutter. salt 3/4 lb. Starting with wide end of triangle. 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. then cover lightly with plastic wrap. remove dough from refrigerator and place on a heavily floured work surface.Pierre's Pastry Cafe Butter Croissants 1-3/4 C. roll out dough on a lightly floured work surface into a rectangle about 1/8-inch thick. Brush away any excess flour. Crumble yeast into milk and stir to dissolve. as if folding a letter. Carefully roll into a rectangle measuring about 12 x 24 inches. Remove dough to a lightly floured work surface.

double their original size. approximately 12 to 15 minutes. . Do not allow them to get so warm that butter starts to melt. Note: Begin this recipe the day before needed as preparation time is approximately 4 hours. Bake at 375°F. until golden brown. Makes about 12 mid-sized croissants.

Leave enough room for each croissant to triple in size. then shape the rolls into crescents. cover and let rise until double in bulk. Swing the dough around a quarter turn. While mixture is cooling. Remove from the heat and cool to room temperature. Fold again in thirds. remove from the refrigerator and repeat the folding and turning twice more. about 1 1/2 hours. While recipe croissant dough is chilling. Place on baking sheets lined with parchment paper. soften the remaining cold butter by pounding with a rolling pin. Chill for 30 minutes in the refrigerator before baking. Cover the dough and place in the refrigerator for 2 hours or more. Place in a bowl. Reduce heat to 350F and continue to bake another 15 minutes. dissolve the yeast in the water and add it to the milk. Fold the unbuttered third over the center third. . first amount of butter. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Then fold the bottom 1/3 over the doubled portion. Bake for 10 minutes. Cool and enjoy. Roll each triangle beginning with the wide side. Using the dough hook. When the dough is chilled. sugar and salt in a small pot and bring to a boil.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. Preheat oven to 400F. Remove recipe croissant from the oven. Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles. Roll it again into a 1/4-inch thick oblong.Recipe Croissant #1 -. Then roll the dough to 1/4-inch thickness once more. Place the liquid in a mixer and add the flour. Place in refrigerator and chill for 30 minutes. mix until the dough is elastic and sticky.

Press into a compact ball on a floured board and divide into 4 parts. Cover bowl and let stand 1 1/2 hours. beat well. For each croissant. Cut butter into flour until pieces are the size of beans (not too small). Pour yeast batter into flour mixture. Add 1/2 of flour. stir until moistened.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. Let sit about 10 minutes. Preheat oven to 400 F. place the 4 cups of flour and the chilled butter. This could take in excess of two hours. Pour the liquid batter into the flour mixture. roll a wedge towards the point. stirring to dissolve yeast. just moisten flour without breaking butter pieces. Beat until smooth. Shape into a crescent and place on ungreased baking sheet. Brush each with egg beaten with cold water. sugar and egg. beat and set aside. Refrigerate for at least 4 hours or overnight. Lower temperature to 350 F and bake recipe croissant for 15 . and flatten butter pieces. Cover the bowl with plastic wrap. 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. whisk until smooth. Let rise at room temperature until doubled. Add flour.20 minutes until golden. Add milk. Pat dough down and roll into a 18" x 12" rectangle. Remove from refrigerator. add water and honey.Whole Wheat 2 tbsp yeast 1 1/2 tbsp honey 3/4 cup warm water (first amount) 2 cup butter. sprinkle with flour. Recipe Croissant #3 -. Turn dough onto lightly floured surface. Combine remaining flour with butter. Place croissants in oven. Add butter. Stir well. Roll each into a circle 12" or 16". Use a metal spatula to fold . fold together with spatula. Cut each circle into 6 or 8 pie-shaped wedges. Add yeast then let stand 10 minutes.Recipe Croissant #2 -. if too sticky. In a large mixing bowl.

Bake at 375 degrees until puffed and brown. Beat egg with water to form a wash. You will work with one piece at a time. Pat dough into rectangle. if not. rolling and folding 3 more times. and scrape surface clean. Lift folded dough off work surface. . Each part will make 4 croissants. brush croissants with this and set them aside 1 hour. 1/3 of dough over first 1/3. Roll each piece individually into 5 1/2" x 14" rectangles. Place on ungreased cookie sheets. Dough must be hard. and hold others in refrigerator until ready to use. roll from wide end to point. then fold from other side. Curve ends to crescent shape.1/3 of dough toward center. Cut each piece diagonally to form 4 triangles. Let cool and serve. freeze for 45 minutes. Wash again with the egg/water mixture. Sprinkle work area with flour and repeat. Cut into 6 equal parts. Cut into two 5 1/2" x 7" pieces.

Chill dough for 4 to 24 hours. Roll.) Fold dough crosswise into thirds to form a 12x7inch rectangle. Wrap and return 3 portions to the refrigerator till ready to use. For dough. 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. roll the dough into a 21x12-inch rectangle. (It is not necessary to chill dough between each rolling. In a medium saucepan heat and stir the milk. Fold dough crosswise into thirds again and give dough a quarter-turn. Turn the dough out onto the floured surface. roll dough into a 21x12-inch rectangle. buttery croissants. To shape. Cut the rectangle crosswise in half to form 2 squares. and turn twice more. fold. set aside. and they're even better when you dress them up with special fillings. stir in the chilled flour-butter mixture till the flour is well moistened (the butter will remain in large pieces). sugar. leaving room for the dough to expand. Seal bag. it needs to be rolled out on a well-floured surface before shaping. On a well-floured surface.Croissants Few things in life are as delectable as flaky. Add 1 egg. Using a wooden spoon. In a medium mixing bowl stir butter slices into the 3 cups flour till slices are coated and separated. and salt till warm (120 to 130 degrees F.). Sprinkle a pastry board or pastry cloth with 1/4 cup flour. (You will have 4 triangles total from each rectangle. scraping bowl constantly. With floured hands. With a well-floured rolling pin. roll the fourth portion of dough into a 16x8-inch rectangle. cut dough crosswise into fourths. flouring the surface as needed. 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. Beat with an electric mixer on low speed for 30 seconds.) Loosely roll up each triangle. starting from an 8-inch side and rolling toward the opposite . (If necessary. On a lightly floured surface. gently knead the dough for 8 strokes. Then cut each square diagonally in half to form 2 triangles. sprinkle the surface of the dough with up to 1/4 cup flour to prevent sticking. Because this dough is similar to puff pastry. or till dough is firm but not excessively stiff. Add the milk mixture to the flour mixture.) Place dough in a plastic bag. in a large mixing bowl stir together 1 1/2 cups flour and the yeast. Beat on high speed for 3 minutes.

or 1 teaspoon cheese and 1 ham slice. cool on a wire rack. or till golden brown. Cover and let rise in a warm place till nearly double (about 1 hour). Proceed with the recipe. 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. Proceed with the recipe. Repeat shaping with the remaining 3 portions of dough. Place croissants 4 inches apart on 2 ungreased large baking sheets. Remove from baking sheets. or spread one side with 2 teaspoons of semisoft cheese with garlic and herbs. . In a small mixing bowl beat 1 egg and 1 tablespoon water or milk. Lightly brush the egg mixture over croissants. RASPBERRY CROISSANTS: Place 1 teaspoon of raspberry preserves on one 8-inch side of each croissant dough triangle and roll toward the opposite point. SAVORY CROISSANTS: Roll up 1 thin slice ham and place on one side of each croissant dough triangle. Curve the ends to form crescent shapes. points down.point. roll toward the opposite point. Proceed with the recipe. Bake in a preheated 375° oven for about 15 minutes.

one hour. free from draft until double-1 hour. roll each into a 12 inch circle. active dry yeast 3 cups unsifted all purpose flour 1 egg yolk 1 Tbsp milk With spoon. chill 1/2 hour. With spoon. . Bake 5 minutes. Next day. Cool to lukewarm. fold dough in thirds. Cover. From short side. With fold at left. 85F. Spread on waxed paper in a rectangle 12x6 inches. let rise in warm place. chill one hour wrapped in foil. Cool on rack 10 minutes. until croissants are puffed and brown. 1 1/2 cups butter or margarine. roll. beat in milk mixture and 3 cups flour until smooth. bake 10 minutes. To shape: Cut dough into 4 parts. With thermometer. Let rise. roll into 14x14 inch rectangle. salt to dissolve. Chill overnight. making three layers. softened 1/4 cup unsifted all purpose flour 3/4 cup milk 2 Tbsp sugar 1 tsp. On lightly floured pastry cloth. beat butter and 1/4 cup flour until smooth. making them from scratch is Work! Worth it. Sprinkle with yeast. Makes 24. chill 1/2 hour between. 85F. Brush with yolk beaten with milk. Refrigerate 1/2 hour. stir in sugar. Place butter mixture on half of dough. seal edges. Then chill one hour longer. Heat oven to 425F. covered in warm place. roll to 20x8 inches. check temperature of water. On lightly floured pastry cloth. pinch edges to seal.Croissant Recipe Fresh croissants are absolutely delicious--but no two ways about it. Cut each circle into 6 wedges. Heat milk. Form into crescent. free from draft until double. knead until smooth. roll from center to 20 x 8 inches. Repeat. the ones that come right from your own oven. Place point side down. Turn on lightly floured pastry cloth. Fold other half over butter. fold twice. Roll up beginning at wide end. salt 1/2 cup very warm water (105-115F) 2 pkg. This recipe has the details for getting the freshest croissants--namely. but make sure you leave enough time that you aren't rushed.covered rolling pin ( I think you could use cooking spray in place of the stockinette). reduce oven to 375F. Refrigerate. stir to dissolve. With fold at right. fold. with stockinette. remove paper. 2 inches apart on brown paper on cookie sheet.

add more. prepare the butter. or. Do this again three more times (some people only do 3 turns total. 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles. 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. a tablespoon at a time until it is moistened and smooth. some do 6. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. 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". patching any holes with a dusting of flour where butter may have popped through. for dusting 1 egg 1 tablespoon milk In a mixer with a dough hook. you can let the dough chill overnight. Stretch these . roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. 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. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.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. Remove the towel and. 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. long-ways. flour. Turn the dough out of the bowl onto a floured board. Brush any excess flour off the dough. sugar. Place the butter in the middle. If most of the flour isn't moistened with this quantity of milk. After the fourth turn. for 1 hour. like a letter. Fold into thirds. 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. using a French rolling pin. or more 1 pound unsalted butter 2 tablespoons flour. Ten minutes before the dough is done resting in the refrigerator. using up to 4 tablespoons. Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle. Place it between parchment paper or plastic wrap and set aside. Place the shorter side of the dough parallel to the front of your body on the work surface. place the yeast. Wrap well in plastic and chill 1 hour and up to overnight. or. Wrap in plastic then chill for 1 hour and up to overnight.

close the door. which will plump up the center. 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. 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. or. Place the croissants in the oven and spritz again. and get the croissants. Remove from the oven. place them in an oven that is warm but not turned on. close the door and turn the oven down to 400 degrees F. 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. To proof the croissants. whisk together the egg and milk and brush the croissants with this egg wash. in a small bowl. Spritz a preheated 425 degree F oven with water. After 10 minutes. . rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F.triangles again 9 inches long. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch.

beaten Poppy seeds (optional) In a large bowl. roll each to form a croissant. Add 1 egg and flour.CROISSANTS 1 package active dry yeast 1 teaspoon salt 1 tablespoon granulated sugar 1 cup warm water. Sprinkle with salt and sugar. Brush croissants with beaten egg and sprinkle with poppy seeds. Slice butter thinly and cover half of the dough with sliced butter. Fold into thirds and let dough rest in the refrigerator for 20 minutes. Put on baking sheets and let rise. This makes 10 large or 20 small croissants so you might want to make a double batch. Roll dough out to a rectangle. Repeat step 3 twice and let dough rest between rollings. Fold tips of croissants slightly. Add water and stir until yeast is dissolved. Even though it’s a little more time consuming. add yeast. 105 to 115 degrees F 1 egg 3 cups all-purpose flour 1/2 cup cold butter or margarine 1 egg . . if used. Fold other half of dough over and Press together. these croissants are worth the wait! This recipe is even better than most store-bought ones. covered in a warm place for about 20 minutes. about 1/2-inch thick. kneading until smooth and satiny. 8 x 20 inches. a little at a time (save some flour for rolling dough). Bake at 425 degrees F for 8 to 13 minutes. Roll dough out again lightly to a rectangle. depending on the size. and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Put dough onto floured surface and fold to a square. Starting at the base.

using up to 4 tablespoons. for dusting 1 egg 1 tablespoon milk In a mixer with a dough hook. patching any holes with a dusting of flour where butter may have popped through. prepare the butter. flour. sugar. If most of the flour isn't moistened with this quantity of milk. Fold into thirds. Turn the dough out of the bowl onto a floured board. Press down lightly with the rolling pin to push all the layers together and make sure they have contact. 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. 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. some do 6.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. a tablespoon at a time until it is moistened and smooth. . or more 1 pound unsalted butter 2 tablespoons flour. Do this again three more times (some people only do 3 turns total. Brush any excess flour off the dough. place the yeast. using a French rolling pin. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8-1/2 inches. Wrap in plastic then chill for 1 hour and up to overnight. Wrap well in plastic and chill 1 hour and up to overnight. Place the shorter side of the dough parallel to the front of your body on the work surface. Place it between parchment paper or plastic wrap and set aside. Place the butter in the middle. 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. 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. Remove the towel and. Ten minutes before the dough is done resting in the refrigerator. 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". long-ways. add more. like a letter. cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook.

then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose. 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. or. Remove from the oven. you can let the dough chill overnight. 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. for 1 hour. You may freeze the croissants at this point. Spritz a preheated 425 degree F oven with water. or. To proof the croissants. in a small bowl. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. and get the croissants. place them in an oven that is warm but not turned on. Stretch these triangles again 9 inches long. Bake another 5 to 8 minutes until golden brown. or. close the door. close the door and turn the oven down to 400 degrees F. After 10 minutes. Place the croissants in the oven and spritz again. . which will plump up the center.After the fourth turn. with a pan of hot water in the bottom to create a moist environment like a proof box. whisk together the egg and milk and brush the croissants with this egg wash. 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. I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles.

eggs and 2 cups of the flour. roll out. Shape half of the dough at a time (keep other half refrigerated). warm (105 to 115 degree) water 1/4 c. Refrigerate 30 minutes. cover and refrigerate 1 hour. Repeat twice. . Cover. Turn dough onto lightly floured surface. refrigerate 1 hour.CROISSANTS 2 sticks cold butter 1/2 c. Place 1 square firm butter on center of dough. let rise in warm place until double. Cover. (Dough is ready if indentation remains when touched. Place rolls with points underneath on ungreased cookie sheet. sugar 2 eggs 1 egg yolk 2 pkg. Stir in 2/3 cup milk. active dry yeast 2/3 c. placing butter square on center each time. 8x12 inch. Work rapidly so butter does not become soft. Bake 5 minutes. turn greased side up. beginning at long side. 1/4 cup butter. curve slightly to form crescents. Heat oven to 475 degrees. Place 2 pieces side by side on piece of waxed paper. Refrigerate squares of butter until firm. (Butter must be very cold to prevent sticking when dough is rolled. the sugar. milk Cut each stick of butter crosswise into 3 equal pieces. brush croissants with egg yolk mixture. Flatten butter into 8-inch square with rolling pin to form a solid sheet. salt 4 to 4 1/2 c. 25x10 inches. on lightly floured surface. scalded. Beat until smooth.) Punch down dough. at least 1 1/2 hours. Turn dough 1/4 turn. Cut dough crosswise into halves. 8-10 minutes. softened 2 tbsp. Stir in enough remaining flour to make dough easy to handle. decrease oven temperature to 400 degrees. Bake until croissants are crisp and brown. Repeat with remaining pieces of butter. knead until smooth and elastic. all-purpose flour 1 tbsp. Roll up each triangle. lukewarm milk. about 1 hour. Beat egg yolk and 1 tablespoons milk slightly. Fold dough over butter to make 3 layers. Cut each square diagonally into 2 triangles. Cover with second piece of waxed paper. Punch down dough. about 5 minutes. butter. salt. Place in greased bowl.) Dissolve yeast in warm water in large bowl. cut each half crosswise into 3 squares. Roll into rectangle. Roll into rectangle. Cut lengthwise into halves. then cooled 1 1/2 tsp.

Watch closely as the Croissants will burn easily. Add yeast. Starting at wider edge. yeast 1 egg. For best results. Method for Shaping Croissants: Using floured rolling pin. Cut each square diagonally. Place 2" apart. Add egg and milk mixture. Don't re-roll. This is called a French turn. roll out all dough into a rectangle 1/4" thick on a floured board. When ready to use. Cover bowl well and let stand in refrigerator at least 3 to 4 hours before using. Roll dough into a rectangle and cut in 5" squares. Makes 2 dozen. refrigerate overnight. making triangles. Press butter into dough to center of dough and bring the other edge of dough to center also. flour 1 tsp. Add butter. Let rise at room temperature until very light. dissolved in 1/2 cup warm water. butter (do not use butter) 1 pkg. Mix well. pointing tips down to form crescent. Shred 1/2 cube of cold butter on dough. milk Sift dry ingredients. bake in 375 degree oven until very lightly browned. Fold once again. softened to room temperature and work with fingers until crumbly. well beaten with 1/2 c. roll out once more and make another French turn. Dough remains fresh 3 to 4 days in summer and longer in winter.CROISSANTS 3 c. Brush tops with 1 egg mixed with 1 tablespoon milk. salt 1/4 c. . Wrap and refrigerate for at least 30 minutes. about 2 to 2 1/2 hours. After second turn. roll out again. roll up each triangle.

Punch down dough. turning once. beat at medium speed for 2 minutes. hot tap water 3/4 c. Repeat two more times. Grease large bowl. cover with towel. and refrigerate for 25 minutes. sugar 3/4 tsp. On floured surface. Brush each croissant with beaten egg. Stir in by hand 3/4 cup flour. flour 1 c. salt and shortening. and bake at 450 degrees for 20 minutes. roll dough into 10x15 inch rectangle. flour 1 pkg.CROISSANTS Combine: 1 c. Beat in 1/2 cup hot tap water. Place dough in bowl. yeast. cold butter Beaten egg Combine flour. and refrigerate for 2 hours. Turn dough once on floured surface. shortening 1/2 c. On lightly floured surface. Roll each triangle and shape into a crescent. and spread 1/4 cup whipped butter on dough. Place on cookie sheet. Spread 1/4 cup whipped butter on 2/3 of dough. Cut into fourths and cut each fourth into two triangles. roll into 10x15 inch rectangle. yeast 1 tbsp. Whip 1 cup cold butter. etc. fold as if it were a letter. salt 1 tbsp. sugar. knead dough for 5 minutes. Roll chilled dough on lightly floured surface into 14 inch squares. and let dough double in size. Place folded dough in plastic and place in refrigerator for 24 hours. .

Fold other half of dough over. 8 x 20 inches. roll each to form a croissant. Starting at the base. Protein: 3 g. 105-115 degrees 1 egg 3 c. warm water. Cover half of dough with a sliced butter. Fold into thirds. Slice butter thinly. Let dough rest in between rollings. active dry yeast 1 tsp. Cost: Fairly inexpensive.CROISSANTS Preparation: Hard. Bake at 425 degrees for 8-12 minutes. Roll dough out to a rectangle. Brush croissants with beaten egg. Sodium: 171 mg. Save some flour for rolling dough. about 1/2 inch thick. Fold tips of croissants slightly. depending on size. Divide each into a triangle by cutting diagonally. Put dough onto floured surface. Oven temperature: 425 degrees on lower rack. Add egg and flour. This is what you need for 10 large or 20 small croissants: 1 pkg. Knead until smooth and satiny. Cholesterol: 35 mg. beaten Poppy seeds (optional) In a big bowl. Sprinkle with salt and sugar. in a warm place for about 20 minutes. all-purpose flour 1/2 c. Press together. Let rise. granulated sugar 1 c. Fat: 5 g. covered. . a little at a time. Roll dough out again lightly to a rectangle. covered. Carbohydrates: 15 g. salt 1 tbsp. Preparation time: 2 hours total. Add water. Put on baking sheets. Roll to a square. add yeast. Sprinkle with poppy seeds. cold butter FOR BRUSHING: 1 egg. Cut out 5 to 10 squares. All nutritional information is per croissant: Calories: 120. After 20 minutes repeat procedure twice. Stir until yeast is dissolved. if used. Let dough rest in refrigerator for 20 minutes.

. Let rise in warm place for 30 to 45 minutes. bread flour 1/2 tsp. Roll dough on floured surface to 1/4 inch thickness. Combine flour. Cut into squares of about 4 inches. Bake at 425 degrees for 15 minutes or until golden brown. Place on board. Fold dough in thirds from narrow end. 1/4 cup sweet butter and yeast mixture in bowl. yeast 1 c. salt. Cut each square diagonally. warm water. sweet butter 1 egg Dissolve yeast in one cup warm water. using some flour into a large rectangle shape. Let dough chill and rest for 1 hour. 110 degrees 1 tsp. Brush with egg wash. Place remaining 3/4 cups sweet butter on top of dough smooth and evenly. Roll each pieces from the wide side into a croissant shape. Chill dough for one hour. Stir in sugar. granulated sugar 3 c.FRENCH CROISSANTS 1 pkg. Roll dough. salt 1 c. covered with a slightly wet towel and let rest for 25 minutes. Repeat above procedure by rolling and folding the dough. Brush with beaten egg. Mix by machine or knead by hand until smooth dough.

add to flour mixture. sour cream and vanilla. finely chopped nuts 2 c. sour cream 3/4 c. In small bowl combine egg yolk. sugar Cut butter into combined flour and salt with pastry blender until mixture resembles small peas. Roll each wedge firmly starting at outer edge. Bake 17 to 20 minutes until lightly browned.CROISSANT DAINTIES 1 c. Preheat oven to 375 degrees. Set aside. vanilla 1 tsp. Worth the effort! . Place on ungreased sheet with point side down. Freeze well. Roll 1/3 dough into 12 inch circle on lightly floured surface. butter. salt 1/2 tsp. cinnamon 3/4 c. Sprinkle one third of nut mixture on dough. Cut round into 16 wedges. Blend with fork until well blended. softened 1/4 tsp. Remove and cool. flour 1 egg yolk 3/4 c. Curve into crescents. Repeat with remaining dough. Divide dough into cinnamon and nuts.

Worth the effort! . Place on ungreased sheet with point side down. Sprinkle one third of nut mixture on dough. sour cream 3/4 c. Roll each wedge firmly starting at outer edge.COTTAGE CHEESE CROISSANTS 1 c. Set aside. Bake 17 to 20 minutes until lightly browned. cinnamon 3/4 c. Cut round into 16 wedges. salt 1/2 tsp. add to flour mixture. Blend with fork until well blended. Roll 1/3 dough into 12 inch circle on lightly floured surface. softened 1/4 tsp. vanilla 1 tsp. Divide dough into cinnamon and nuts. In small bowl combine egg yolk. Freeze well. flour 1 egg yolk 3/4 c. sugar Cut butter into combined flour and salt with pastry blender until mixture resembles small peas. Preheat oven to 375 degrees. Repeat with remaining dough. Remove and cool. Curve into crescents. finely chopped nuts 2 c. butter. sour cream and vanilla.