Easy Croissant Recipe Recipe For Twice Recipe For Banana

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TOO EASY CROISSANTS



Too Easy Croissants image

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

1 (1/4 ounce) package yeast (2&1/4 teaspoon)
1/4 cup warm water
2 egg yolks
1 cup milk, lukewarm
1 tablespoon sugar
1/2 teaspoon salt
3 1/3 cups flour, about
1 cup real butter
1 egg white (beaten until frothy)

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



Easy Homemade Croissant Recipe image

This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!

Provided by Allie {Baking A Moment}

Categories     Appetizer     Breakfast     Brunch     Side Dish     Snack

Time 5h

Number Of Ingredients 7

4 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons active dry yeast*
2 1/4 teaspoons kosher salt
1 1/4 cups unsalted butter, (cold (2 1/2 sticks))
1 cup milk ((you may need slightly more or less))
egg wash ((1 large egg beaten with a teaspoon or two of water))

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



Easy Croissant Recipe: 4 Methods image

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

1/2 cup water
1/3 cup evaporated milk
3 tablespoons butter (room temperature)
1 egg (room temperature)
1 1/2 teaspoons salt
3 tablespoons sugar
3 cups bread flour
2 1/4 teaspoons Red Star® Active Dry Yeast
For Egg Wash:
1 egg (beaten)
1 tablespoon water

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



Easy Croissants image

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

1 cup milk, warm
1 tablespoon sugar
1 tablespoon yeast
1 cup flour
3/4 cup milk, room temperature
1 1/2 teaspoons salt
1/4 cup sugar
1 egg, beaten
1/2 cup butter, melted, cooled
4 cups flour
1 cup butter, Cold
1 egg, beaten with cold water

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



Twice-Baked Almond Croissants image

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

For orange syrup:
3/4 cup granulated sugar
1/2 cup water
1 vanilla bean
1/4 cup fresh orange juice
For almond cream:
1/2 cup natural almonds (2 1/2 ounces)
1/4 cup granulated sugar
1/4 cup almond paste (not marzipan; 2 ounces), cut into pieces
5 tablespoons unsalted butter, softened
1 large egg
1 tablespoon rum
1/2 teaspoon pure almond extract
8 (day-old) croissants
3/4 cup sliced natural almonds (3 ounces), toasted
Confectioners sugar for dusting
Special Equipment
a pastry brush, parchment paper

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



Easy Banana Bread image

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

5 very ripe bananas
4 eggs
1 cup shortening
2 ½ cups white sugar
1 tablespoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt

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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