Croissants
Apr. 9th, 2011 10:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shadowandflame in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI love these. They are a great choice for having people over for brunch or anything like that. :) They're best the first or second day (I haven't yet tried freezing them; usually I just take the leftovers to work and they disappear pretty fast).
They are extra delicious if you give them orange chocolate fillings (just wrap each croissant around a segment from a Terry's Chocolate Orange.)
You need to start the dough the night before, and you'll need to be around for three or four hours so you can roll it out periodically.
1 T active dry yeast
4 C white bread flour
1 1/2 t salt
1/3 C sugar
lukewarm water (maybe a cup or so - enough to make a soft dough)
1 lb + 1/4 C butter (cold)
1 egg, beaten (for eggwash)
Dissolve the yeast in a little water. Mix in the sugar and salt, and add flour and water until it becomes a dough. Knead. Refrigerate in a covered bowl for 1 hour.
Roll out on a counter until the sheet of dough is about 2 feet by 1 foot. Cover two-thirds of the rectangle with sliced butter, like this:
--------------------------
| | Butter |
--------------------------
You should use all of the butter in this step. Fold the unbuttered layer over so that it covers half of the buttered layer, and then fold again so that all the butter is covered by dough. Refrigerate, covered, for 1 hour.
Roll out the dough again and repeat the folding process (only without the butter this time). Repeat the refrigeration and rolling out twice more. Then let the dough rest in the fridge (covered) overnight.
Roll out the dough until it is about 1/8 inch thick. (I usually give up before I get all of the dough quite this thin, but that's okay.) Cut the dough into triangles and roll them up into croissant shapes. Put them on two baking sheets, brush with the eggwash, and then let rise for two hours. Bake at 400 degrees for 20 minutes.
This makes two crowded baking sheets' worth of croissants - about thirty or forty, or fewer if you make larger croissants. If you make chocolate-filled croissants, you should probably line the baking sheets with tin foil, because the chocolate leaks a bit.
They are extra delicious if you give them orange chocolate fillings (just wrap each croissant around a segment from a Terry's Chocolate Orange.)
You need to start the dough the night before, and you'll need to be around for three or four hours so you can roll it out periodically.
1 T active dry yeast
4 C white bread flour
1 1/2 t salt
1/3 C sugar
lukewarm water (maybe a cup or so - enough to make a soft dough)
1 lb + 1/4 C butter (cold)
1 egg, beaten (for eggwash)
Dissolve the yeast in a little water. Mix in the sugar and salt, and add flour and water until it becomes a dough. Knead. Refrigerate in a covered bowl for 1 hour.
Roll out on a counter until the sheet of dough is about 2 feet by 1 foot. Cover two-thirds of the rectangle with sliced butter, like this:
--------------------------
| | Butter |
--------------------------
You should use all of the butter in this step. Fold the unbuttered layer over so that it covers half of the buttered layer, and then fold again so that all the butter is covered by dough. Refrigerate, covered, for 1 hour.
Roll out the dough again and repeat the folding process (only without the butter this time). Repeat the refrigeration and rolling out twice more. Then let the dough rest in the fridge (covered) overnight.
Roll out the dough until it is about 1/8 inch thick. (I usually give up before I get all of the dough quite this thin, but that's okay.) Cut the dough into triangles and roll them up into croissant shapes. Put them on two baking sheets, brush with the eggwash, and then let rise for two hours. Bake at 400 degrees for 20 minutes.
This makes two crowded baking sheets' worth of croissants - about thirty or forty, or fewer if you make larger croissants. If you make chocolate-filled croissants, you should probably line the baking sheets with tin foil, because the chocolate leaks a bit.
no subject
on 2011-04-11 01:11 am (UTC)