Before making these, I read most of the reviews and braced myself for the worst. I have made many types of breads from baguettes and sourdoughs to quick breads and muffins, but I never attempted to make croissants before since the instructions all seem a bit labor intensive. Work at your own pace. You don't have to sit waiting for the 20 minute or 2 hrs to pass. It's ok if you leave the dough chilling longer. As for comments on stickiness/dryness of dough, no recipe will produce perfect results everytime. You have to take into consideration how humid it is and what type of flour you use to get it just right. Ultimately you want to be able to knead the dough and form a dough ball. So if it is sticky, add more flour while you knead. If it is super dry, add a bit more milk or water. I made whole wheat croissants accidently (grabbed whole wheat flour instead of unbleached flour). I didn't notice until everything was mixed. So I doubled the recipe (only used 1 1/4 tsp yeast total) and regular flour for the other half. Even the tiniest bit of yeast will rise a large amount of dough, just give it more time if yours is not rising and check yeast expiration date. If the water is too hot, it will kill the yeast and not give a rise. To conquer the oozing butter, I sliced my butter with a knife. Nothing fancy. I laid butter on dough, no spreading or patting, and then folded and rolled. Touching the dough will melt the butter so work quickly and hands off. I didn't measure for cutting.YUM
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Before making these, I read most of the reviews and braced myself for the worst. I have made...