Christmas Morning Croissants Recipe No Yeast

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CHRISTMAS MORNING CROISSANTS



Christmas Morning Croissants image

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

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1-1/4 cups cold butter, divided
5 cups all-purpose flour
1/3 cup sugar
1-1/2 teaspoons salt
3/4 cup evaporated milk
2 eggs
1 tablespoon water

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 :

CHRISTMAS MORNING CROISSANTS



Christmas Morning Croissants image

Make and share this Christmas Morning Croissants recipe from Food.com.

Provided by Suzie_Q

Categories     Yeast Breads

Time 45m

Yield 32 rolls, 16 serving(s)

Number Of Ingredients 9

2 (1/4 ounce) packages active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 1/4 cups cold butter, divided
5 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons salt
3/4 cup evaporated milk
2 eggs
1 tablespoon water

Steps:

  • In a large mixing bowl, dissolve yeast in warm water; let stand 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.
  • Roll each piece into a 16 inch circle; cut each circle into eight wedges.
  • Roll up wedges from wide ends and place point side down 3 inches apart on ungreased baking sheets. Curve ends to form cresent.
  • Cover and let rise in a warm place for an hour.
  • Beat water and remaining egg; brush over rolls.
  • Bake at 325 degrees for 20-25 minutes or until lightly browned.
  • Serve warm.

Nutrition Facts : Calories 313.1, Fat 16.3, SaturatedFat 9.9, Cholesterol 68, Sodium 343, Carbohydrate 35.5, Fiber 1.2, Sugar 4.3, Protein 6.1

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