Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Crisp and Flaky Croissants
- add review
- #8534
The dough takes some time to prepare, but it is worth the effort. These croissants are perfect for a breakfast or brunch, and your family and friends will be impressed with your baking skills.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
6 reviews
1 comment
ingredients
1 1/2 cup butter or margarine, softened
1/4 cup unsifted all purpose flour
3/4 cup milk
2 tablespoons sugar
1 teaspoon salt
1/2 cup very warm water (105-115F)
2 packages active dry yeast
3 cups unsifted all purpose flour
1 egg yolk
1 tablespoon milk
directions
With spoon, beat butter and 1/4 cup flour until smooth. Spread on waxed paper in a rectangle 12x6 inches. Refrigerate. Heat milk; stir in sugar, salt to dissolve. Cool to lukewarm. With thermometer, check temperature of water.
Sprinkle with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cups flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered in warm place, 85 degrees F, free from draft until double- 1 hour. Refrigerate 1/2 hour.
On lightly floured pastry cloth, with stockinette- covered rolling pin ( I think you could use cooking spray in place of the stockinette), roll into 14x14 inch rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll from center to 20 x 8 inches.
From short side, fold dough in thirds, making three layers; seal edges; chill one hour wrapped in foil. With fold at left, roll to 20x8 inches; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill one hour longer.
To shape: Cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12 inch circle. Cut each circle into 6 wedges. Roll up beginning at wide end. Form into crescent. Place point side down, 2 inches apart on brown paper on cookie sheet.
Cover; let rise in warm place, 85 degrees F, free from draft until double- one hour. Heat oven to 425 degrees F. Brush with yolk beaten with milk. Bake 5 minutes; reduce oven to 375 degrees F; bake 10 minutes, until croissants are puffed and brown. Cool on rack 10 minutes.
added by
stanleys
nutrition data
177 calories, 12 grams fat, 15 grams carbohydrates, 2 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
March 30, 2014
Definitely too much butter and yes this recipe is a lot of work but it was good. I used 1 cup butter instead of 1 1/2
March 15, 2012
I followed this recipe and the first time, it was so dry that I could hardly roll the dough, but I still tried to bake it and it was still good. The 2nd time, I put some more milk and water that turned out perfect! Thank you for sharing this wonderful recipe. I think the key is the dough should be very smooth that would be easy for rolling.
August 20, 2008
my 2 cents worth, taste is great but rcipe much to complicated and too much butter. simplify: butter can be reduced to abou a quarter pound, that is about 3/4 of a cup. instead of softening the butter and mixing it with flower and spread out on paper. just use very cold butter and 'shave' it with a cheese slicer. lay the very thin slices on the dough. you can repeat this one more time after a couple of foldings. Use salt free butter, this tends to stay harder longer and therefore easier to work with. that way you can do 2 foldings quickly without chilling for 30 minutes in between. I prepare the dough using a little butter during mixing, do the foldings and the butter in between total in about 1 1/2 hour. then chill 30 minutes then you can either keep chilling over night and form the croissants in the morning, or after the 30 minutes form the croissants, cover them and put them in the oven in the morning. brush with yolk and a little milk and I use a little grated parmasan cheese mixed together to brush them just before I place them in the oven. Best results I get with a pizza oven or otherwise a normal oven. a hot air oven does not work to good because the hardly rise anymore when they are placed in that oven. my refrigirators are at 4 celcius for produce and 2 celcius for dairy and meats. This makes chilling more quickly.
We just returned from France, where we ate lots of croissants, and I wanted to try to duplicate them. This recipe was easy to follow, but made overly rich rolls. They tasted way too buttery, left our hands dripping with grease after eating them. If I made them again, I'd cut the amount of butter by about a third.
September 9, 2007
This recipe didn't turn out at all. I ended up with a rock of dough and a butter mixture in the fridge with nothing to do with it. I had to throw it all out.
April 22, 2007
This was a great recipe. Very easy to follow, and my croissants turned out great! Tasty, flakey, delicious. The dough did take a very long time to make (what with all the rolling, resting, rolling, resting), so I probably won't make it again, but it was well worth the effort and time!
October 20, 2006
It was so amazingly delicious!