Easy Croissant Recipe Recipe For Twice Recipe Cards

EASY CROISSANTS RECIPE

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.

TOO EASY CROISSANTS

Steps:

• Proof the yeast in the warm water and set aside.
• Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.
• Beat until smooth and set aside.
• Cut butter into remaining flour until partcles are the size of LARGE PEAS.
• Pour in yeast mixture.
• Mix lightly with a spatula just until flour is moistened.
• Cover and chill at least 2 hours or up to 3 days.
• IT MUST BE COLD WHEN ROLLING OUT. If it gets too warm and the butter starts to melt, fold into thirds and refrigerate for 30 minutes.
• Turn out onto a floured board and knead lightly.
• Divide into thirds.
• Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.
• Roll wedges starting at the wide end.
• Place point side down on a greased baking sheet.
• Cover with towel and let rise at room temperature until doubled.
• Brush each with beaten egg white.
• Bake in a 375 degree oven for about 20 minutes.
• Serve warm or re-heat in low oven-- do not microwave.
• Makes 36 small, but you can make as big as you want.

EASY CROISSANT RECIPE: 4 METHODS

Steps:

• Have liquid ingredients at 80 F and all others at room temperature.
• Place the ingredients in the pan in the order specified in your owner's manual.
• Select dough/manual cycle. Do not use the delay timer.
• At the end of the last kneading cycle, press "Stop/Clear," remove the dough and proceed with rising, shaping and baking instructions.
• Check the dough consistency after 5 minutes of kneading and make adjustments if necessary.
• Combine the water and milk; heat to 120 F to 130 F.
• Combine the salt, sugar, 1 cup flour and yeast.
• Combine liquid ingredients, butter, and dry ingredients in a mixing bowl on low speed.
• Beat 2 to 3 minutes on medium speed.
• Add the egg and beat 1 minute.
• By hand, stir in enough remaining flour to make a firm dough.
• Knead on a floured surface 5 to 7 minutes or until smooth and elastic.
• Use additional flour if necessary.
• Combine the water and milk; heat to 120 F to 130 F.
• Combine the salt, sugar, 1 cup flour, and yeast.
• Combine liquid ingredients, butter and dry mixture in a mixing bowl with paddle or beaters for 4 minutes on medium speed.
• Add the egg and beat 1 minute.
• Gradually add the remaining flour and knead with the dough hook(s) 5 to 7 minutes until smooth and elastic.
• Combine the salt, sugar, flour, and yeast in processing bowl with a steel blade.
• While the motor is running, add the liquid ingredients, butter, and egg.
• Process until mixed.
• Continue processing, adding remaining flour until the dough forms a ball.
• Place the dough in a lightly oiled bowl and turn to grease the top.
• Cover and refrigerate the dough for 2 hours.
• Place the dough on a floured surface and knead about 6 times to release air bubbles.
• Divide the dough into 3 parts.
• Roll each part into a 14-inch circle.
• With a sharp knife, cut into 8 pie-shaped wedges.
• Starting with the wide edge, roll each wedge toward the point.
• Place rolled wedges on ungreased cookie sheets, point side down, and curve into a crescent shape.
• Cover and let rise until an indentation remains after touching.
• Combine 1 slightly beaten egg and 1 tablespoon water and brush the croissants with egg mixture.
• Bake in preheated 350 F oven 15 to 18 minutes or until golden brown.
• Remove from cookie sheets and cool.

EASY CROISSANTS

Steps:

• Stir warm milk and sugar together.
• Add yeast. Let stand 10 minutes.
• Stir well.
• Add flour; beat well.
• Add milk, sugar and egg.
• Beat until smooth.
• Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter.
• Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened.Cover the bowl with plastic wrap.
• Refrigerate for at least 4 hours or overnight. Remove from refrigerator.
• Press into a compact ball on a floured board and divide into 4 parts.
• Roll each into a circle 12" or 16".Cut each circle into 6 or 8 pie-shaped wedges.
• For each croissant roll a wedge towards the point.Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled.(May take 2 hours or more). Brush each with egg beaten with cold water.
• Preheat oven to 400 F.
• Place croissants in oven.
• Lower temperature to 350 F and bake for 15 - 20 minutes until golden.