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Quick Butter Croissants
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Impress your friends and family with this recipe for easy croissants made from scratch. A step-by-step guide for making the perfect croissants at home, with a flaky and buttery texture and a delicate and rich flavor.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 package active dry yeast
1 cup warm water (about 110 degrees F)
1/2 cup warm milk, more if needed
1 1/2 teaspoon salt
1/3 cup sugar
5 1/4 cups all-purpose flour
4 tablespoons butter, melted and cooled
1 cup butter, cut into pieces
1 egg, beaten with
1 tablespoon water
directions
In a large bowl of an electric mixer, dissolve yeast in water. Add milk, salt, sugar, egg, and 1 cup of the flour. Beat on medium speed until smooth. Stir in the 4 tablespoons melted butter; set aside.
Put 4 cups of the remaining flour in another large bowl. Using a pastry blender or 2 knives, cut in the 1 cup firm butter until particles are the size of peas. Pour in yeast batter and fold in just until flour is evenly moistened. Cover tightly and refrigerate at least 4 hours or up to 4 days.
Turn dough out onto a floured board, press into compact ball, and knead for about 5 minutes. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough, wrapped in plastic wrap, in refrigerator.
On a floured board, roll 1 part of the dough into a circle 14 inches in diameter. Using a sharp knife, cut circle into 8 equal wedges.
For each croissant, loosely roll wedge from base to point. Shape each roll into a crescent and place, point down, on an ungreased baking sheet; keep croissants 1 inches apart all around. Cover lightly and let rise at room temperature in a draft-free place. (Do not speed rising by placing rolls in a warm spot.)
When almost doubled (about 2 hours), brush with egg mixture. Bake in a preheated 325 degrees F oven for about 25 minutes or until lightly browned. Serve warm.
added by
justnkay
nutrition data
149 calories, 8 grams fat, 18 grams carbohydrates, 2 grams protein per serving.
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reviews & comments
April 7, 2009
I made the recipe more or less as instructed - mixing in some soya milk with the warm water and using strong white flour instead of the recommended ââ¬Ëall-purposeââ¬â¢ (U.K. ââ¬Ëplainââ¬â¢) flour. That might explain why the mixture seemed somewhat dry as I was mixing it up. I have never cooked with yeast before, and was very nervous about it. The results were good - just a tad undercooked at the centre - and they tasted like little chollah bread rolls to me. I have 3 parts of the dough left to use in the fridge and feel much more confident about handling yeast. Will add the evaporated milk next time I try this, as recommended by ââ¬ËDustyââ¬â¢ to see if the results are a little flakier, like the shop-bought version. Thank you, the person who uploaded this recipe - I can now make my own croissants, and will definitely be baking my own bread very soon!