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Croissants

Source: Cooking at a Glance - Breads & Muffins
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  6 Hours 10 Minutes
  Makes 16 croissants
Few things in life are as delectable as flaky, buttery croissants, and they're even better when you dress them up with special fillings. Because this dough is similar to puff pastry, it needs to be rolled out on a well-floured surface before shaping.
RECIPE INGREDIENTS
1 1/2 cups cold butter
3 cups all-purpose flour
1 1/2 cups all-purpose flour
1 package active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 egg
1/4-1/2 cup all-purpose flour
1 egg
1 tablespoon water or milk
Croissants Recipe at Cooking.com
DIRECTIONS
Cut butter into 1/2-inch-thick slices. In a medium mixing bowl stir butter slices into the 3 cups flour till slices are coated and separated. Chill butter mixture while preparing the dough.


For dough, in a large mixing bowl stir together 1 1/2 cups flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, and salt till warm (120 to 130 degrees F). Add the milk mixture to the flour mixture. Add 1 egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the chilled flour-butter mixture till the flour is well moistened (the butter will remain in large pieces).


Sprinkle a pastry board or pastry cloth with 1/4 cup flour. Turn the dough out onto the floured surface. With floured hands, gently knead the dough for 8 strokes. With a well-floured rolling pin, roll the dough into a 21-by-12-inch rectangle. (If necessary, sprinkle the surface of the dough with up to 1/4 cup flour to prevent sticking.) Fold dough crosswise into thirds to form a 12-by-7-inch rectangle. Loosely wrap in plastic wrap and chill for 1 to 1 1/2 hours in the refrigerator or 20 to 30 minutes in the freezer, or till dough is firm but not excessively stiff.


On a well-floured surface, roll dough into a 21-by-12-inch rectangle. Fold dough crosswise into thirds again and give dough a quarter-turn. Roll, fold, and turn twice more, flouring the surface as needed. (It is not necessary to chill dough between each rolling.) Place dough in a plastic bag. Seal bag, leaving room for the dough to expand. Chill dough for 4 to 24 hours.


To shape, cut dough crosswise into fourths. Wrap and return 3 portions to the refrigerator till ready to use. On a lightly floured surface, roll the fourth portion of dough into a 16-by-8-inch rectangle. Cut the rectangle crosswise in half to form 2 squares. Then cut each square diagonally in half to form 2 triangles. (You will have 4 triangles total from each rectangle.) Loosely roll up each triangle, starting from an 8-inch side and rolling toward the opposite point.


Repeat shaping with the remaining 3 portions of dough. Place croissants 4 inches apart on 2 ungreased large baking sheets, points down. Curve the ends to form crescent shapes. Cover and let rise in a warm place till nearly double (about 1 hour).


In a small mixing bowl beat 1 egg and 1 tablespoon water or milk. Lightly brush the egg mixture over croissants. Bake in a preheated 375 degrees F oven for about 15 minutes, or till golden brown. Remove from baking sheets; cool on a wire rack.


FOR RASPBERRY CROISSANTS:
Place 1 teaspoon of raspberry preserves on one 8-inch side of each croissant dough triangle and roll toward the opposite point. Proceed with the recipe.


FOR CHOCOLATE CROISSANTS:
Chop your favorite chocolate bar and place about 2 teaspoons along one 8-inch side of each croissant dough triangle and roll toward the opposite point. Proceed with the recipe.


FOR SAVORY CROISSANTS:
Roll up 1 thin slice ham and place on one side of each croissant dough triangle, or spread one side with 2 teaspoons of semisoft cheese with garlic and herbs, or 1 teaspoon cheese and 1 ham slice; roll toward the opposite point. Proceed with the recipe.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 16 croissants
Calories: 155
Fat. Total: 1g
Fiber: 1g
Carbohydrates, Total: 31g
Sodium: 51mg
% Cal. from Fat: 6%
Cholesterol: 15mg
Protein: 5g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Kristin, NJ Reviewed: 09/02/2012
Buttery and Yummy
This is the first time I've make croissants and they weren't really difficult at all. I hadn't looked at too many other recipes and thought this one would be good. I used powdered sugar instead of granulated because that's what I had on hand, but didn't seem to be a problem. I also used whole wheat flour to help when kneading and rolling the dough out but white for the actual dough. The one thing I would change is to say how thin they should be rolled rather than the size of the dough.
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