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Saturday, February 16, 2013

French Croissants

These croissants make great breakfast sandwiches or stand alone well. They have layers of flaky, buttery crust that will melt in your mouth. They take time to make, but you will always be glad you did!

I have had this croissant recipe for years just scribbled on a piece of paper. Im not sure where the recipe came from, but this recipe is well worth the time put into it. I like larger croissants, so this recipe gives me between 6-8 croissants.

  • 1 1/2 t. yeast
  • 3 T. hot water
  • 1 t. sugar
  • 1 ¾ c. flour
  • 2 t. sugar
  • 1 ½ t. salt
  • 2/3 c. warm milk
  • 2 T. vegetable oil
  • 2/3 c. cold butter
  • 1 T water

Cooking Directions
  1. Dissolve yeast, sugar and hot water. Add sugar, salt and warm milk to flour along w/ yeast mixture.
  2. Knead 10 min. Rise in bowl till tripled. Pat down gently.
  3. Rise again till doubled. Deflate gently and chill 20 minutes.
  4. Roll out into rectangle. Slice half of butter on surface, sprinkle w/ extra flour. Fold.
  5. Roll out and repeat w/ butter. Refrigerate 2 hrs.
  6. Repeat and chill 2 more hrs.
  7. Separate in half. Roll circles. Cut wedges and roll.
  8. Rise till puffy
  9. brush croissants whole egg and water wash
  10. Bake 475 degree F for 12-15 min.
Keikos Cake And Pastry Friends


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