Making croissants?!
Answers: I love to bake, and lately I've been toying with the idea of making croissants. Is it really as difficult as I've heard? If so, how is it difficult (tedious, time consuming, etc.)? Anyone have any tried and true recipes?
It's kinda' like making danish..you have to keep the dough cool enough so that the butter doesn't get into the dough,,it needs to stay between the layers
like keep it no warmer that 75*..just keep refrigerating the dough..and if you spread the butter on wax paper thinly ,then refrigerate and turn onto the rolled out dough and fold over.several times to make layers...cool and repeat...
This process keeps the dough flakey..
In order to make croissants you have to roll the dough out very thin over a very large surface. Spread butter and fold, fold, fold until you have multiple layers. It can be a lot of fun, or a real pain, depending on your mood.
i don't have recipe
but bake them when you get the dough made on the highest rack that will keep them from burning to the pan and for presentation purposes i would glaze with egg whites
yes they are time consuming, so I got this recipe a year ago and have been making these instead
Quick Butter Croissants
1 pk Dry yeast
1/4 c Warm water (about 110
-degrees)
3/4 ts Salt
1 tb Sugar
1 Egg
1 c Scalded milk; cooled to
-lukewarm
3 1/2 c Flour
1 tb Butter; softened
1 Cube cold butter (1/2 cup)
Instructions:
-----------------------------------GLA...
1 Egg
1 tb Water
Dissolve yeast in warm water. Beat in salt, sugar, egg, milk, 1/2 cup flour
and 1 T. soft butter until mixed to a smooth batter. In another bowl, cut
cold butter into remaining 3 cups of flour, until pieces are the size of
dry beans. Add yeast mixture. Blend just until flour is moistened, turn out
onto lightly floured surface. Knead about 30 seconds to release air
bubbles. Divide dough in half. Roll each half into a 16 round, cut each
into triangles. Roll triangles loosely from longest side to point. Gentle
bend into crescents and place on ungreased baking sheet point down. Cover
with plastic wrap or damp tea towel. Let rise in warm place about 45
minutes or until doubled in bulk. Brush with glaze, bake at 325 degrees 30
minutes or until browned. Makes 16 croissants.
Glaze: Beat egg with water.