Cookbook

Simple Croissants

Simple Croissants

I got this recipe on-line and it works very well. I've had better, but not in the US.
Ingredients:
2 packages active dry yeast
1 cup warm water
1 1/4 cups cold butter, divided
5 cups flour
1/3 cup sugar
1 1/2 teaspoon salt
3/4 cup evaporated milk
2 large eggs
1 Tablespoon water
Instructions:
Proof yeast in warm water for 5-10 minutes.
Melt 1/4 cup butter and add to yeast mixture along with 1 cup of flour, sugar, salt, milk and 1 egg.
Stir until smooth.
Put remaining 4 cups flour in a large bowl and cut in 1 cup of cold butter until you get coarse crumbs.
Add to yeast mixture and combine until well incorporated making sure not to over mix or knead.
Cover and let sit in the fridge for 8 hours (or overnight).
Punch dough down and score into four sections.
Take one section out and knead on a lightly floured surface 6 times.
** See below for croissant squares
Roll out into a 16 inch circle and cut into 8 wedges.
Roll wedges up starting at the wide end.
Place point side down on an ungreased baking sheet and curve to form a crescent shape.
Repeat with remaining dough.
Cover and let rise for one hour.
Beat the remaining egg with 1 Tablespoon of water and brush over rolls.
Bake for 20-25 minutes at 325 F, until lightly brown.

2. ** Croissant Squares:
Roll dough into a rectangle.
Cut dough in squares the size of a slice of bread.
Place on an ungreased baking sheet.
Repeat with remaining dough.
Cover and let rise for one hour.
Beat the remaining egg with 1 Tablespoon of water and brush over rolls.
Bake for 20-25 minutes at 325 F, until lightly brown.


This recipe is adapted from Taste of Home. The real key to the texture is the size of the "coarse crumbs" when you mix in the cold butter. The butter is what 'boils away' and forms the open crunchy/flakey bit we all love about croissants. The instructions part 2 is my instructions for the kids so we make sandwich squares like we buy for sandwiches. Good flavor and texture in these but I haven't made enough to put a TNT label on them, yet.
Posted by oz

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