Christmas Morning Croissants Recipe Easy Recipe For Hand
EASY CROISSANTS RECIPE
Easy Croissants Recipe will help you make the best homemade croissants in a more easy way.
Provided by Bincy Chris
Categories Breakfast
Time 5h32m
Number Of Ingredients 8
Steps:
- PREPARE THE PASTRY SHEET
- (1)Prepare the doughActivate the dry yeast by dissolving 260 ml warm milk ,4 Tbsp sugar and 1 tsp active dry yeast.Add 1/4 Tsp Salt into 400 gms of flour.Blend together the wet and the dry ingredients in a large bowl until we get a homogenous evenly hydrated dough.(2)First ProofingCover the dough with a plastic film and Let the dough sit and rise for 1 1/2 to 2 hours or until the dough get doubled in size.After proofing,Degas the dough and divide the dough into 12 equal pieces.Roll each piece of dough into the shape of a disc which is approximately 16-18 cm in diameter and not more than 2 mm in thickness.(3)Layer butter on each disc.Place the disc on a plastic film and repeat the same process for the next piece and stack them over the previous disc and continue the same with rest of the divided dough pieces.As butter is very soft now, we need to freeze them for 30- 35 minutes;so that the butter will not be very soft and will be pliable and it will be easy for us to work with the dough.Roll them into long rectangular sheet.With the help of a knife or a pizza cutter,cut them into smaller triangles.Shape them into croissants.
Nutrition Facts : Calories 128 kcal, ServingSize 1 serving
CHRISTMAS MORNING CROISSANTS
Growing up in France, we often enjoyed buttery croissants for breakfast with steaming cups of hot chocolate. I've tried to re-create the experience for my family with this recipe, and now, it's a Christmas tradition. -Tish Stevenson, Grand Rapids, Michigan
Provided by Taste of Home
Time 1h10m
Yield 32 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Melt 1/4 cup butter; set aside. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth. , Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four pieces. Roll each piece into a 16-in. circle; cut each circle into eight wedges. , Roll up wedges from the wide ends and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour. , Beat water and remaining egg; brush over rolls. Bake at 325° for 20-25 minutes or until lightly browned. Serve warm.
Nutrition Facts :
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