Homemade Croissants

Here is my last recipe, Croissants, I made this year for our Blogger Thanksgiving! The FULL roundup with links to everyone will be posted tomorrow!

I have been making homemade croissants for years. I remember the first time I made then, about 7 years ago, I was so worried that they simply wouldn’t work. I mean they seem SO complicated! But in truth they are really SO easy, but a bit messy. There is simply a lot of waiting! Do a few steps, wait, do a few steps wait…. etc… But when you break one open they are SO worth it!

You can make them any size you want. Small, Medium, Large, EX Large, it’s all in how you cut the triangles. For this meal I made them smaller, there is already so much food and fitting it all on a plate is rough so smaller is better. BUT if I was making them for lunch or breakfast I’d DEF make them larger. I got about 28 small ones, you can get about 18 medium, etc….

In your mixing bowl add milk, yeast and sugar together and let proof about 5 mins until the yeast is dissolved.

Add the flour, salt and 2 Tbsp softened butter to the warm milk mixture. Mix with a dough hook until it’s combined, then mix 2-3 more mix until it’s smooth (if you don’t have a bosch you can knead by hand about 5 mins)

Let the dough sit (covered) for 1 hour (or until doubled in size.

knock the dough down, knead lightly in the bowl and refrigerate for 30-45 mins.

Then make a 9×6 pat of butter, than you then refrigerate while the dough is chilling.

Then roll out the dough on a lightly floured surface to a 15 x 8 inch rectangle. Take the rectangle of butter and place over 2/3 of the dough leaving a 1 inch border on 3 of the side and about 5 inches on the other. Fold over the excess 5 inches of dough then fold over the buttered side like you were folding a business letter. Seal the edges and rotate 1/4 turn.

Roll out the dough/butter into a 18×8 rectangle, fold into thirds again and roll out and then fold again.Wrap in plastic wrap and refrigerate 30 mins.

Then repeat the process – Roll out the dough/butter, fold, roll, fold again. Wrap in plastic wrap and refrigerate for 1 hour or over night (at this point the dough can also be frozen, let thaw completely before proceeding.).

Now we’re going to roll it out one last time! I started to roll it out before remembering to just roll out 1/2 of the dough at a time. I cut it so you could see a cross section of the dough/butter/dough/butter, etc… isn’t it pretty!

SO you’ve divided the dough in half, roll out into a 12×12 square and let stand for 5 mins. Cut it in half and mark one side every 3 inches, then make the other side in between. Cut from one mark to the other across, get rid of the excess dough. I had 14 small triangles. Obviously if you want larger croissants simply change the measurements.

Starting at the short end roll the dough to the tip, leaving the tip underneath. Place on a baking sheet at least 2 inches apart curving the ends to create the croissant shape. (You can refrigerate or freeze the shapes at this point.). Cover with a plastic wrap sprayed with pam, or some other non stick spray, and let rise until increased by almost half, 1-1 1/2 hours.

repeat with the rest of the dough

Beat and egg and brush each croissant lightly (VERY lightly you don’t want them to shrink). Bake at 375 for 20-25 mins.

And your done! The egg is what gives the outside the lovely golden crust so don’t skip that part. They are a huge it at any meal, snack or breakfast. My kids just DEVOUR these!

When you break them apart you’ll see all those buttery, flakey layers and be so proud of yourself! Now it’s time to play! I love to put chocolate in mine, what would you fill a croissant with! Cheese? meat? or get fancy? you can always make extra large one’s to simply slice and serve sandwich style as well!

5 from 1 vote

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Homemade Croissants

Prep Time

2 hrs 30 mins

Cook Time

25 mins

Total Time

2 hrs 55 mins

 

Course: bread

Cuisine: French

Servings: 14 croissants

Author: Ashlee Marie

Ingredients

Dough

• 1 C whole milk warmed
• 2 1/2 tsp active dry yeast
• 1 Tbsp granulated sugar
• 2 3/4 C all-purpose flour
• 1 tsp salt
• 2 Tbsp butter softened and cut into small chunks

Butter block

• 1 1/2 C butter cold
• 3 Tbsp all-purpose flour

Topping

• 1 lrg egg slightly beaten

US Customary - Metric

Instructions

1. In your mixing bowl add milk, yeast and sugar together and let proof about 10 mins until the yeast is dissolved.
2. Add the flour, salt and 2 Tbsp softened butter to the warm milk mixture. Mix with a dough hook until it's combined, then mix 2-3 more mix until it's smooth (if you don't have a bosch you can knead by hand about 5 mins)
3. Let the dough sit (covered) for 1 hour (or until doubled in size.
4. With your hands, on the counter (or in your Bosch) mix the cold butter and 3 Tbsp flour until it is smooth and without lumps. Work quickly to keep the butter cold.
5. Place the butter on plastic wrap and shape it into a 9x6 in rectangle. Wrap and refrigerate the butter 30 mins
6. knock the dough down, knead lightly in the bowl and refrigerate for 30-45 mins.
7. Roll out the dough onto a lightly floured surface to a 15 x 8 inch rectangle.
8. Take the rectangle of butter and place over 2/3 of the dough leaving a 1/2 inch border on 3 of the side and about 5 inches on the other. Fold over the excess 5 inches of dough then fold over the buttered side like you were folding a business letter. Seal the edges and rotate 1/4 turn.
9. Roll out the dough/butter into a 18x8 inch rectangle, fold into thirds again, wrap in plastic wrap and refrigerate 30 mins (first turn)
10. Repeat rolling out, folding, wrapping and refrigerating 2 more times (2nd and 3rd turns)
11. Roll out the dough one more time, roll into thirds again, wrap in plastic wrap and refrigerate, this time for an hour or overnight (4th turn) (at this point the dough can also be frozen, let thaw completely before proceeding.).
12. Roll out dough into a rectangle about 10 x 15 inches (it will be about 1/4 inch thick)
13. Cut down the center, creating two 5 x 15 inch rectangles
14. Mark the inside about every 3 3/4-4 inches (you'll get 5 marks)
15. Mark in the CENTER of those marks on the other side (so there will be 4 marks)
16. Cut from the mark on one side to the marks on the other side, you'll get about 14 triangles
17. Cut a half inch mark in the center of the fat end.
18. Tug a bit to pull the fat side apart and then stretch the point down (but be careful not to rip the layers)
19. Starting at the fat end roll up leaving the tip underneath and curling the end in.
20. Place on a baking sheet and cover with plastic wrap sprayed with non stick spray, like pam or bakers joy, and let rise until increased by almost half, 1 1/2-3 hours.
21. Brush each croissant lightly with the egg. Bake at 375 for 20-25 mins.

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