Croissants Recipe
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Croissants

By: Kate  
"Authentic French croissants."

Rating: This weblink has been rated 30 times with an average star rating of 3.8 Read Reviews (26)

Rate/Review | 1,670 people have saved this

Prep Time:
40 Min
Cook Time:
15 Min
Ready In:
8 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 1 dozen
 

Ingredients

  • 1 1/4 teaspoons active dry yeast
  • 3 tablespoons warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons salt
  • 2/3 cup warm milk
  • 2 tablespoons vegetable oil
  • 2/3 cup unsalted butter, chilled
  • 1 egg
  • 1 tablespoon water

Directions

  1. Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
  2. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
  3. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
  4. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
  5. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 195 | Total Fat: 13.4g | Cholesterol: 46mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2007 by Paula 
Be careful when selecting your flour. Higher protein flours (like bread flour)absorb more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2003 by CHERRYBUNNY 
The first time I tried this recipe, I completely messed it up, but I decided to give it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2006 by ShirleyAnn 
I made these three days ago and am starting another batch today. I used my bread machine on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2005 by Darell 
Well, I made Croissants before for my French class my senior year in highschool. I am now a... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2003 by FRIKKI 
it doesn't turn out like a croissant!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 7, 2006 by Mother O 
I used salted butter and cut the salt in half. I also used an instant yeast that cut the time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2006 by angel444 
After trying 4 different croissant recipes with no sucess, this one worked!! The croissants... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by keeping_the_faith71 
This is a great recipe! The rolls came out tender and buttery on the inside and crisp and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2003 by SMARTIEJAE 
Although they didn't rise as much as I had hoped, the croissants had good flavor. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2004 by HADDAS 
I was disappointed with the results of this recipe. The croissants turned out greasy and... MORE

 
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