no-fear croissants (sallye)
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Did you think croissants were beyond your capabilities? This recipe will prove you wrong.
A no-fear uncomplicated feat that is just a little time consuming but so worth it if you just follow the instructions. It's not rocket science!
Note: Prep time shown includes fridge and rising times.
Enjoy conquering this culinary challenge.
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(1)
yield
6 -8
prep time
5 Hr
cook time
30 Min
method
Bake
Ingredients For no-fear croissants (sallye)
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1 pkg(7 grams) active dry yeast
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1/2 clukewarm milk (105º to 110º)
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3 Tbspgranulated sugar
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1-1/4 stickunsalted butter, very cold
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2 cbread flour
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1/2 tspsea salt
- FOR EGG WASH
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1 lgegg yolk
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1 Tbspmilk
How To Make no-fear croissants (sallye)
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1Place yeast and sugar in small glass bowl. Stir until sugar and yeast are well blended, adding warm milk slowly.
Set aside to completely cool -
2Sift salt and flour into large glass mixing bowl.
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3Slice cold butter into small cubes and add to flour mixture.
Cut butter into flour using a fork until big crumbles form. -
4Add the cooled yeast/milk mixture to the dough and continue working with fork just until the dough begins to form a ball.
NOTE: THE BUTTER SHOULD STILL BE IN PEA SIZED PIECES. -
5Wrap dough ball securely in plastic wrap and knead slowly to form a square.
Place in freezer for 30 minutes. -
6Prepare a clean flat surface for working.
NOTE: I HAVE A LARGE CERAMIC CUTTING BOARD, BUT PARCHMENT OR WAX PAPER LAID ON YOUR KITCHEN COUNTER WILL WORK.
Lightly dust the work surface and your rolling pin with flour. -
7Remove the dough from fridge and begin rolling the dough to form a rectangular 2 to 3 times as long as it is wide.
NOTE: BE PATIENT, THE DOUGH WILL GET EASIER TO ROLL AS YOU WORK WITH IT. -
8Fold the short sides into the middle.
Rotate the dough a quarter turn and continue rolling to lengthen.
Turn the dough over so seams are underneath. -
9Repeat the folding and rolling process 3 more times.
Once again wrap the dough in plastic wrap and place in fridge for at least 2 hours (or overnight) -
10Again, set up your clean flat surface and lightly flour it and your rolling pin.
Prepare a baking sheet lined with parchment paper. -
11Roll the dough into a 9" x 16" rectangle (size is approximate).
Cut the dough into triangles. Try to make triangles equal in size (it should make about 8 pieces) -
12Cut a small slit in the center of each triangle base (the small end) and stretch the corners and tip.
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13Begin rolling the triangle, starting from the wide end of the triangle to the tip to make the croissant.
Place on prepared baking sheet with tip side down. -
14Repeat process until all triangles are made into croissants.
Cover entire baking sheet with plastic wrap and set in warm dry place to rise for 2 to 3 hours. -
15To make egg wash, whisk the milk and egg together until well blended.
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16Preheat oven to 450ºF.
Brush each croissant with the egg wash (use all of the wash) -
17Bake for 8 minutes, then reduce the oven to 375º.
Bake for another 10-15 minutes until croissants are a nice toasty brown. -
18Remove from oven and place on wire rack to cool before serving.
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19And there you have it, folks. Another challenge conquered.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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