Easy Croissants Recipe is a simple, step-by-step guide on how to make Croissants.
In a alrge mixer bowl, combine 1 cup flour, yeast, sugar and salt.
Heatone cup water, milk and 1/4 cup butter to 120 - 130 deg f.
Add to flourmix.
Add one egg and mix at low speed for 1 minute.
Mix at medium speedfor three minutes.
Set aside.
In a large bowl, cut one cup firm butterinto remaining flour until butter particles are the size of large peas.
Pour yeast mixture over flour-butter mixture.
Fold in until all flour ismoistened.
Cover and refrigerate for 2 hours.
Place dough on floured board and knead about 6 times to release airbubbles.
Divide into 4 parts.
Roll each part to a 14 inch circle.
With asharp knife, cut into 10 pie shaped pieces.
Starting at wide end, rolleach wedge toward point.
Place on ungreased baking sheet, point side downand curve into a croissants.
Cover and let rise, in a warm place, untilalmost doubled in size (1 - 1 1/2 hours).
Combine slightly beaten egg withone tablespoon water and brush on each croissant.
Bake at 350 deg f for 15to 18 minutes or until browned.
Remove from baking sheets and cool on wireracks.
Ingredients
Directions
In a alrge mixer bowl, combine 1 cup flour, yeast, sugar and salt.
Heatone cup water, milk and 1/4 cup butter to 120 - 130 deg f.
Add to flourmix.
Add one egg and mix at low speed for 1 minute.
Mix at medium speedfor three minutes.
Set aside.
In a large bowl, cut one cup firm butterinto remaining flour until butter particles are the size of large peas.
Pour yeast mixture over flour-butter mixture.
Fold in until all flour ismoistened.
Cover and refrigerate for 2 hours.
Place dough on floured board and knead about 6 times to release airbubbles.
Divide into 4 parts.
Roll each part to a 14 inch circle.
With asharp knife, cut into 10 pie shaped pieces.
Starting at wide end, rolleach wedge toward point.
Place on ungreased baking sheet, point side downand curve into a croissants.
Cover and let rise, in a warm place, untilalmost doubled in size (1 - 1 1/2 hours).
Combine slightly beaten egg withone tablespoon water and brush on each croissant.
Bake at 350 deg f for 15to 18 minutes or until browned.
Remove from baking sheets and cool on wireracks.
