TOO EASY CROISSANTS
These a are very good & easy Croissant rolls . The recipe was given to me by my daughter Peggy. Prep time does not include chill time because it may differ.
Provided by Barb G.
Categories Yeast Breads
Time 45m
Yield 36 rolls
Number Of Ingredients 9
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.
Nutrition Facts : Calories 96.9, Fat 5.7, SaturatedFat 3.5, Cholesterol 23.7, Sodium 83, Carbohydrate 9.6, Fiber 0.4, Sugar 0.4, Protein 1.8
EASY HOMEMADE CROISSANT RECIPE
Steps:
- Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.
- Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.
- Add the milk and stir together until a stiff dough forms.
- Wrap the dough tightly in plastic wrap and chill for 1 hour.
- On a lightly floured surface, roll the dough into a long rectangle shape.
- Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)
- Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long).
- Cut the dough into long, skinny triangles (about 5-inches at the wide end).
- Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
- Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours).
- Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.
- Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.
Nutrition Facts : Calories 294 kcal, Carbohydrate 31 g, Protein 5 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 360 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
EASY CROISSANT RECIPE: 4 METHODS
You can make these easy croissants in a bread machine or food processor or with a hand or stand mixer.
Provided by Peggy Trowbridge Filippone
Categories Bread
Time 2h45m
Yield 24 croissants
Number Of Ingredients 11
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.
Nutrition Facts : Calories 2219 kcal, Carbohydrate 349 g, Cholesterol 488 mg, Fiber 12 g, Protein 71 g, SaturatedFat 30 g, Sodium 3426 mg, Sugar 48 g, Fat 58 g, ServingSize 24 croissants, UnsaturatedFat 0 g
EASY CROISSANTS
Make and share this Easy Croissants recipe from Food.com.
Provided by lkadlec
Categories Breads
Time 6h45m
Yield 24-32 croissants
Number Of Ingredients 12
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.
TWICE-BAKED ALMOND CROISSANTS
Categories Bread Fruit Juice Dairy Nut Breakfast Brunch Bake Mother's Day Father's Day New Year's Day Almond Fall Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 8 pastries
Number Of Ingredients 18
Steps:
- Make syrup:
- Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.
- Make almond cream:
- Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.
- Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.
- Assemble croissants:
- Preheat oven to 350°F.
- Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
- Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.
EASY BANANA BREAD
My family lives for banana bread, and they all say this recipe is heaven!
Provided by Teri Lynn
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease 2 - 9x5 inch loaf pans. In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside.
- In large bowl, beat shortening and gradually add sugar. Stir in vanilla and banana mixture. Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the prepared pans.
- Bake for 1 hour 15 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 40.5 g, Cholesterol 31 mg, Fat 9.6 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 214.1 mg, Sugar 24 g
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