Croissant Recipe

A great way to make Croissants, one of the worlds most popular breakfast items

Makes 32 servings

Ingredients

  • 5 cups flour
  • 1 cup butter cold, or margarine, cut in 1/4 -inch slices
  • 1 cup water warm (105?to 115?
  • 1 package yeast active dry
  • 3/4 cup half and half
  • 1/3 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/4 cup butter or margarine, melted
  • 1 tablespoon water

Instructions

Place 4 cups of flour in a food processor bowl fitted with the metal blade. Distribute 1 cup of cold butter or margarine slices over the top of flour. Cover and process with ten to twelve on-off bursts until the butter or margarine pieces are the size of large peas. Remove metal blade and transfer mixture into a large bowl.

Replace metal blade. Place 1 cup of warm water and yeast in the processor bowl. Cover and process with two on-off bursts. Add remaining 1 cup of flour, half-and-half, sugar, 1 egg, salt and melted butter or margarine. Cover and process for 10 seconds or until smooth. Pour the liquid-yeast mixture over flour-butter mixture. With a wooden spoon or spatula, quickly and gently stir just until all the flour is moistened. Tightly cover and refrigerate for at least 4 hours or for up to 4 days.

On a lightly floured surface, knead five or six times to release air. Form into a ball and cut into four portions. Shape one portion at a time, keeping the remaining portions in the refrigerator until ready to shape.

Roll each portion into a 14-inch circle. With a sharp knife, cut into eight equal wedges. Loosely roll each wedge from wide end toward point; curl ends to form a crescent shape and place 1 1/2 to 2 inches apart on ungreased baking sheets. Cover and let them rise in a warm place, free from drafts, until doubled, about 1 1/2 to 2 hours, (Keep away from a heat source such as a stove, heat register or a sunny area to keep the butter layers from melting.)

Preheat the oven to 325. In a small bowl, lightly beat the remaining egg and 1 tablespoon water. Brush the tops of croissants with the egg mixture. Bake for 25 to 30 minutes or until golden brown. Immediately remove from baking sheets with a metal spatula and serve warm or cool on wire racks.

Baked croissants can be frozen in an airtight container up to 1 month. To reheat, place frozen croissants on baking sheets and bake in a preheated 325?oven for 10 to 12 minutes or until heated through.

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