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My review
Croissants
Kate
"Authentic French croissants."
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Ingredients
11 h 15 m servings 196Original recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
- 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, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
- Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-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 14x6-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 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
- To shape, roll dough out to a 20x5-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.
- Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 102125 Ratings
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Most helpful positive review
6/8/2007
Be careful when selecting your flour. Higher protein flours (like bread flour)absorb more water. If you use something with less protein (bleached all-purpose, cake flour...) you'll need to add...
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6/8/2007
Be careful when selecting your flour. Higher protein flours (like bread flour)absorb more water. If you use something with less protein (bleached all-purpose, cake flour...) you'll need to add...
4/24/2006
I made these three days ago and am starting another batch today. I used my bread machine on the dough cycle but added 1/4 cup more flour as the dough was so soft it stayed on top of the paddle a...
7/21/2000
The first time I tried this recipe, I completely messed it up, but I decided to give it another try, and they turned out perfect, and tasted just like real French croissants.
11/4/2005
Well, I made Croissants before for my French class my senior year in highschool. I am now a junior in College and felt the urge to make them again. I did and didn't follow this recipe. I was sur...
9/7/2006
I used salted butter and cut the salt in half. I also used an instant yeast that cut the time needed for rising. My family loved them.
12/11/2009
This recipe can be much easier and quicker. Made the dough with KitchenAid using 4 3/4 cups flour and skipping the oil for a DOUBLE batch. Only used 2 tsp salt. This works for me: Follow steps 1...
11/28/2006
After trying 4 different croissant recipes with no sucess, this one worked!! The croissants were light, flaky and tastes great. I used a little more flour as well used pastry four instead of all...
10/12/2004
I was disappointed with the results of this recipe. The croissants turned out greasy and extremely salty. I know croissants are difficult to make, but I don't think this was due to my inexperi...