Homemade Croissants

I must apologize for my laziness in not posting my croissant recipe sooner. Finally, I’m getting around to posting it. These are really quite delicious, and they deserve to be made during the holiday season. It does take a long time, but it is worth it. If you plan it right, it can be prefect. Since the dough needs to be refrigerated overnight, you can make the dough in the early afternoon and have fresh-baked croissants the next morning!

Flaky French Croissants

Ingredients:
1 1/2 tsp of active dry yeast (I use Fleischmann’s.)
3 tbs of hot water, around 110 degrees F
3 tsp of sugar, separated
2 1/3 cups all-purpose flour
1 tsp of salt
2/3 cup of hot milk, around 100 degrees F
2 tbs of vegetable oil
2/3 cup salted butter, a little colder than room temperature
1 egg + 1 tbs of water

1.) Combine the yeast, water, and 1 teaspoon of the sugar. Mix and then let stand until it looks thick and creamy.

2.)  Dissolve the remaining 2 of teaspoons sugar and the salt in the milk. It’s easiest to just do this in a measuring cup
3.) In a separate bowl, measure out the flour. Blend the milk mixture into the flour, adding in the yeast and oil. Mix well, until smooth.

4.) Cover the mixture and let it rise until it has tripled.
5.) Press the air out gently with a spatula, and then let rise again until it has doubled.
6.) Press out the air again, then cover with plastic wrap and refrigerate for 20 minutes.
7.) Roll out dough into a large rectangle, about 1/4 inch thick.

8.) Slice butter and place over two thirds, leaving a slight margin on the edges.

9.) Fold the unbuttered third over middle third, and the showing buttered third over that, so the butter is layered in between the dough.

10.) Turn the dough 90 degrees and roll out into a rectangle, about 1/4 inch thick. Fold in three again and roll it out slightly.
11.) Wrap dough in plastic wrap and refrigerate for 2 hours.
12.) Unwrap, sprinkle with flour, and roll to a large rectangle (1/4 inch), and fold again. Turn 90 degrees, and repeat. Rewrap and chill overnight.
13.) To shape the croissants, roll the dough out to rectangle that is approximately 20 x 5 inches. Cut in half so that you are left with two pieces, 10 x 5 inches. Chill one half while shaping the rest.

14.) Roll the first half out to a 15 x 5 inch rectangle. Cut the dough into three 5 x 5 inch squares, and then cut them diagonally, so that you are left with 6 triangles. Roll each triangle from the longest side towards the 90 degree point.
15.) Place on a baking sheet, with the two ends curving slightly towards each other. Cover and let croissants rise for about 10 minutes. Repeat steps 14 and 15 with the second half.

16.) In a small bowl, beat together the egg and the water. Brush the eggwash over the croissants.

17.) Bake for 12-15 minutes at 475 degrees F.


I rolled chocolate chips up inside half of them. They made for an excellent treat! For Christmas morning, I am also going to make some jam and fill the croissant with them. Look out for jelly recipes 🙂 I’m planning on making at least blueberry and strawberry ones.

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