Diana's Desserts - www.dianasdesserts.com
See more recipes in Breads - Biscuits - Rolls - Scones

Butter Croissants

in Guest Recipe Book

Average Rating: 
(total ratings: 1)
[Read reviews] [Post a review]
Servings: Makes 16 croissants
 
Comments:
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.

Ingredients:
1 1/2 cups (3 sticks/12 oz./340g) 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 granulated sugar
1/4 teaspoon salt
1 egg
1/4-1/2 cup all-purpose flour
1 egg
1 tablespoon water or milk

Instructions:
Cut butter into 1/2-inch-thick slices. In a medium mixing bowl stir butter slices into the 3 cups flour until 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 until 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 x 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 x 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 x 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 x 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 until 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 degree F/190 degree C oven for about 15 minutes, or until golden brown. Remove from baking sheets; cool on a wire rack.

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.

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.

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.

Makes 16 croissants.

Source: Cooking.com
Date: April 8, 2003

Reviews

Reviewer: Renelle
Rating: 
Review:
Very well written and I think it was a very thoughtful touch to mention how the croissants can be 'spruced up' with sweet or savoury fillings. Perhaps the administrators of this very well put together site could consider adding step-by-step photos or drawings, particularly in the cases of tricky-ish recipes like the croissant. It could very well help to give first-timers a fuller sense of security as they make their maiden bakings!

 

Add Your Review

  YOUR NAME (required)
  YOUR EMAIL ADDRESS (required)
 (Excellent)
 (Very Good)
 (Good)
 (Could be Better)
 (Poor)
   RATING (required)
YOUR REVIEW:

More Recipes in this Section

100% Stone Ground Whole Wheat Bread Amish Friendship Bread and Starter Angel Biscuits Apple Lady Scones Apricot-Cream Scones Bagels Baking Powder Biscuits Basic Pizza Dough Basic Shortcake Biscuits Basic White Bread Bite Size Cream Cheese Biscuits Braided Cinnamon Loaf Bread Machine Australian Damper Bread Bread Machine Challah Bread Bread Machine Egg Bread Bread Machine Fruity Loaf Bread Machine Italian Olive Bread Bread Machine Pizza Dough Brioche à tête Brioche Loaf Butter Croissants Buttermilk Biscuits Buttery Flaky Biscuits Challah Bread Or Braided Egg Bread Cheddar Cheese Herb Bread Cheddar Cheese Scones Cheese Biscuits Cheese Biscuits Chocolate Chip Rum Raisin Scones Chocolate Chip Toffee Scones Ciabatta Classic Blueberry Cream Scones Classic Scottish Scones Clover Leaf Dinner Rolls Cloverleaf Rolls Topped with Poppy Seeds Cottage Cheese Pan Rolls Country Rye Bread Country Rye Bread (Bread Machine Method) Country Style French Bread Country Style Sour Cream Bread Cranberry Orange Scones Cranberry Tea Buns Cranberry-Orange Spice Scones Cranberry-Pecan Rye Bread Croissants Croutons Crusty Hard Rolls Daisy Twist Bread with Lemon Glaze Dark Chocolate Chip Scones Diet Coke Yeast Bread Dried Blueberry and Spice Swirled Bread Dried Cherry Cream Scones Easy and Quick Apple and Cheese Bread Easy Corn Tortillas Easy Flour Tortillas English Muffin Bread English Muffins Fancy Double Drizzled Chocolate Chip Scones Fan-Tan Dinner Rolls Flour Tortillas Food Processor Pizza Dough French Sourdough Bread Fresh Corn Spoon Bread Garlic Cheese Baguette Garlic-Herb Croutons Gingerbread Scones Harvest Bread Hawaiian Aloha Bread
Hawaiian Aloha Bread Herb Cheese Biscuits Honey Oatmeal Wheat Bread Honey Wheat Bread or Rolls Honey Whole Wheat Nut Bread Italian Bread Jam Scones Jamaican Hard Dough Bread Jammer Cream Scones Karas Grilled Chive Bagels Kenny's Cinnamon Bun Scones Lemon Curd and White Chocolate Filled Scones Lemon-Lime Scones Lovely Lemon Biscuits Maple-Pecan Scones Maryland Beaten Biscuits Mayo Tuna Buns Mazanica - Nana's Buttery Raisin Rolls Mexican Buns Mini Walnut Soda Breads Nanny's Buttermilk Biscuits New York Style Pretzels Old Southern Beaten Biscuits Onion Cheddar Beer Bread Orange Cream Cheese Beaten Biscuits Orange Cream Cheese Biscuits Orange-Poppy Seed Scones Pane Francese Parker House Rolls Pecan and Walnut Bread Pesto Bread Loaf Plum Scones Portuguese Sweet Bread Pumpkin Pistachio Scones Pumpkin Scones Red Lobster Style Biscuits Rosemary-Olive Bread Rustic Parmesan Cheese Bread Sadie's Soda Bread Sage Scones Sally Lunn Rolls Seasoned Cheese Biscuits Soda Bread with Dark Chocolate and Orange Peel Soft Pretzel-Bread Machine Method Soft Pretzels-Hand Made Method Sourdough Bread Sourdough Starter Sourdough Starter and Sourdough Bread Recipe Sourdough Starter for Bread Machine Southern Style Spoon Bread Tarragon Rolls The Very Lightest Ciabatta Toasted Almond Biscuits Toasted Hazelnut Scones with Chocolate Morsels To-Die-For Cream Scones Toffee-Latte Scones Topping and Spreads For Scones and Biscuits Traditional White Soda Bread Two Corn Bread Ultimate Sourdough Baquettes Walnut Raisin Bread West Country Scones with Strawberry Butter White Chocolate-Macadamia Nut Scones Whole Grain Country Bread Whole Wheat Bread Whole Wheat Bread (Bread Machine Method) Whole Wheat Pita Bread Yorkshire Pudding to Serve with Roast Beef Zopf Bread