Fresh croissants are absolutely delicious--but no two
ways about it, making them from scratch is Work! Worth it, but make
sure you leave enough time that you aren't rushed. This recipe has the
details for getting the freshest croissants--namely, the ones that come
right from your own oven.
1 1/2 cups butter or margarine, softened
1/4 cup unsifted all purpose flour
3/4 cup milk
2 Tbsp sugar
1 tsp. salt
1/2 cup very warm water (105-115F)
2 pkg. active dry yeast
3 cups unsifted all purpose flour
1 egg yolk
1 Tbsp milk
With spoon, beat butter and 1/4 cup flour until smooth.
Spread on waxed paper in a rectangle 12x6 inches. Refrigerate. Heat
milk; stir in sugar, salt to dissolve. Cool to lukewarm. With thermometer,
check temperature of water. Sprinkle with yeast; stir to dissolve. With
spoon, beat in milk mixture and 3 cups flour until smooth. Turn on lightly
floured pastry cloth; knead until smooth. Let rise, covered in warm
place, 85F, free from draft until double-1 hour. Refrigerate 1/2 hour.
On lightly floured pastry cloth, with stockinette- covered rolling pin
( I think you could use cooking spray in place of the stockinette),
14x14 inch rectangle. Place butter mixture on half of dough; remove
paper. Fold other half over butter; pinch edges to seal. With fold at
from center to 20 x 8 inches. From short side, fold dough in thirds,
making three layers; seal edges;
chill one hour wrapped in foil. With fold at left, roll to 20x8 inches;
fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold
twice; chill 1/2 hour between. Then chill one hour longer.
To shape: Cut dough into 4 parts. On lightly floured pastry
cloth, roll each into a 12 inch circle. Cut each circle into 6 wedges.
Roll up beginning at wide end. Form into crescent. Place point side
down, 2 inches apart on brown paper on cookie sheet.
Cover; let rise in warm place, 85F, free from draft until double- one
hour. Heat oven to 425F. Brush with yolk beaten with milk. Bake 5 minutes;
oven to 375F; bake 10 minutes, until croissants are puffed and brown.
Cool on rack 10 minutes. Makes 24.
This recipe is from the
McCall's Cooking School