Posted by Suzanne McMinn on December 16, 2007 @ 6:32 pm
Tags: yeast breads
Breads, The Farmhouse Table
With this easy recipe, anyone can make croissants and look like Martha Stewart! Making croissants does take time, but most of the time is in chilling the dough in the fridge (while you lounge with a good book), so never fear. Fresh-baked homemade croissants are in your reach. Here’s how-
(Pictured: classic, crusty french bread loaves and homemade croissants.)
How to make croissants:
Step 1
1 1/3 cups cold butter
3 cups all-purpose flour
Cut butter into 1/2-inch slices. Mix with 3 cups flour in a bowl and chill while preparing Step 2.
Step 2
1 1/2 cups all-purpose flour
1 package yeast
1 1/4 cups milk
1/4 cup sugar
1/2 teaspoon salt
1 egg
Combine 1 1/2 cups flour and yeast in a large mixing bowl. Meanwhile, heat milk, sugar and salt in a pan on the stove till warm. Add to yeast-flour mixture along with the egg. Beat with an electric mixer for 30 seconds on low, then on high for 3 minutes.
Step 3
Stir in chilled butter-flour mixture. Flouring hands, knead dough very gently, punching about eight times. Using a floured rolling pin, roll out on a floured surface into a large rectangle (about 20 inches by 10 inches). Fold dough into thirds, wrap, and refrigerate for at least 1 1/2 hours or overnight (or freeze for 30 minutes).
Step 4
Take dough out of refrigerator. Using a floured rolling pin again, roll dough out on a floured surface into a rectangle as described in Step 3. Fold, wrap, and chill dough again, this time for at least 4 hours or overnight.
Step 5
Remove dough from refrigerator and divide into fourths by cutting the dough. Return three portions to the fridge. On a floured surface and using a floured rolling pin, roll out dough into a circle. Cut like pizza then roll up slices into crescent shapes. Repeat rolling, cutting, and shaping with the other portions of croissant dough. Place on greased baking sheets, points down, curving ends. Cover and let rise till doubled (about 1 hour). Bake in a 375-degree oven for about 15 minutes.
Recipe can be doubled. Enjoy! Serve as dinner rolls, or use for great gourmet-style sandwiches.
*Tip: If you get busy after you make the dough, the dough can remain chilled in the fridge for up to a week at any stage!
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6:31
pm
The croissants turned out wonderfully! I couldn’t help but eat one…ok two…right after they got out of the oven!!!
I will never go back to store bought croissants!
Thanks for sharing!