Croissants
Ingredients4 teaspoons instant dried yeast
1/2 cup lukewarm water
3 1/2 cups bread flour
1/2 cup skim milk
1/3 cup granulated sugar
3 tablespoons butter, melted and cooled
1 1/2 teaspoons salt
1 cup butter, softened
1 egg
2 tablespoons skim milk
Dissolve the
yeast in the warm water for 5 minutes.
Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes.
If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.
Flour the surface you will be rolling the dough out on. Roll the dough into a rectangle about the size of a cookie sheet, and then cover it loosely and allow it to rise for 40 minutes.
Round 1- Spread the softened butter on the dough and then fold the dough into thirds. Roll the long, thick rectangle back into the original shape.
Round 2- Spread the softened butter on the dough and then fold the dough into thirds.Cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour.
Round 3- Spread the softened butter on the dough and then fold the dough into thirds. Roll the long, thick rectangle back into the original shape.
Using a sharp knife, cut the dough into 3 rectangle strips, then cut each strip into 3 squares, and final each square into 2 triangles.
Pull the tip of each triangle and then roll the croissants up from the base. If you want it to look like a crescent curve the ends slightly.
Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry.
Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry.
Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.
Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes.
If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.
Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.
Flour the surface you will be rolling the dough out on. Roll the dough into a rectangle about the size of a cookie sheet, and then cover it loosely and allow it to rise for 40 minutes.
Round 1- Spread the softened butter on the dough and then fold the dough into thirds. Roll the long, thick rectangle back into the original shape.
Round 2- Spread the softened butter on the dough and then fold the dough into thirds.Cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour.
Round 3- Spread the softened butter on the dough and then fold the dough into thirds. Roll the long, thick rectangle back into the original shape.
Using a sharp knife, cut the dough into 3 rectangle strips, then cut each strip into 3 squares, and final each square into 2 triangles.
Pull the tip of each triangle and then roll the croissants up from the base. If you want it to look like a crescent curve the ends slightly.
Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry.
Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.
Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry.
Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.
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