Homemade Croissants


Homemade Croissants
(Adapted from recipe at Half Baked Harvest)
(makes about 18)
(see this post for photo instructions and steps)
Ingredients:

2 1/4 tsp yeast
2 tbsp brown sugar
3 tbsp warm water
1 tsp salt
2 tbsp melted unsalted butter
1 cup cold milk
2 1/2 cups flour (plus more if needed)
1 cup cold butter, cubed
1 egg, beaten

Directions:

1. In a large bowl, sprinkle yeast and just a pinch of the sugar into the warm water. Let stand 10 minutes until foamy.

2. To the yeast, add the rest of the sugar, the salt, melted butter and milk. Add the flour 1/2 cup at a time, mixing with a wooden spoon, until the dough comes together in a sticky ball. (I only needed 2 1/2 cups)

3. On a floured surface, roll out your dough to about 1/2 inch thick. Place dough on a cookie sheet lined with parchment. Cover with plastic wrap and chill for 40 minutes.

4. Meanwhile, take your butter cubes, put them in a large ziplock and roll out into a 6" x 8" rectangle. It's tough at first, but as you roll it gets a little easier. Put this in the fridge to cool along with your dough.

5. After the 40 minutes, take out the dough and butter. Now begins the "lamination" of the dough. Roll out the dough into a large rectangle, about 16" by 10". Place the butter in the center. Starting with the long sides, stretch and fold the sides of the dough over the butter. Then fold the short sides over three-fold. Use your fingers to seal it.

6. Turn the dough over, roll it out gently to a rectangle of about 12" x 8". Fold it the same way, long sides first, then short sides into three. Wrap tightly and chill 45 minutes.

Repeat #6 three more times for a total of 4 turns of lamination, chilling the first three turns for 45 minutes, and the last turn for a minimum of 4 hours-overnight. (I chilled mine for 4 hours)

7. To make the croissants, roll out the dough on a lightly floured surface, into about a 9" by 18" rectangle. Use a sharp knife or pizza cutter to cut the dough in half lengthwise, then into triangles (mine made 9 per side). Cut a little slip in the middle of the straight end. Roll them up, pushing the sides out a little to curve them; and place on a parchment lined baking sheet, about 2 inches apart. Cover and let rest in a warm spot for about 1 1/2 hours. (They won't rise too much so don't worry)

8. Preheat the oven to 425F after the 1st hour. (Note for me: use pizza stone to help bottoms of croissants from burning!!!) Brush the croissants lightly with beaten egg and bake, one sheet at a time for about 12-15 minutes until golden brown. Transfer pan to a wire rack to cool.

1 comment:

Christine said...

Thanks for sharing Rain!