This recipe saves the complicated steps of making croissants traditionally while retaining the wonderful, flakey light texture. It makes the process easy."hi! i made my first batch of croissant and everybody loved it! although i had a hard time with the dough because it was a bit sticky.. but the taste was perfect... i'll be making another batch.. this time adding a little more flour... and maybe try it with ham and cheese on it.. fingers crossed! thanks! :)" - marjorie_te
Yield: 16 Ready in 45 minutes
276 people trying soon
Mix yeast, warm water and sugar in the bottom of a mixing bowl. After the yeast starts to work, add the milk, sugar, salt, egg and 1 1/2 cups flour. Mix together until the miture is smooth. Set aside.
Cut the butter into the 4 cups flour until the butter is the size of peas.
Pour the wet batter over the flour/butter mix and stir together until combined. Do not overmix. Cover the dough and put in the refrigerator for several hours. The dough will keep well for several days.
When ready to bake, divide the cold dough into four sections, removing one section. Return the other three sections to the refrigerator until ready to use. Form the 1/4 dough into a ball and roll it out into a circle about 1/2 inch thick. Cut the dough into four sections. Starting at the wide end, roll the section up until the tip is over the roll and bend the ends to form the cresent shape. Place on a baking sheet. Continue with the rest of the sections.
The dough can be made into smaller rolls by cutting into more sections.
Let the rolls rise for an hour, covered with a damp towel or plastic wrap, until twice their original size.
Uncover rolls, place in a COLD oven at 325 degrees for 18 minutes or until brown. Cool on racks.
Delicious and easy. Why buy them when making them is easy?
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