Raffertys Honey Glazed Croissants Recipes
GLAZED CHEESE CROISSANTS
The cottage cheese in these pastries, from the kitchen of April F. Smith in Bountiful, Utah, creates the flaky layers of a real croissant.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 3h
Yield Makes 8
Number Of Ingredients 5
Steps:
- In a medium bowl, combine butter, cottage cheese, flour, and salt. Shape into a disk, and wrap in plastic; refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. On a well-floured surface, roll dough out to a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet (to catch any drips); bake 30 to 35 minutes or until golden brown. Transfer to wire rack. Cool 10 minutes.
- Meanwhile, make Sugar Glaze: In a glass measuring cup, add 2 teaspoons milk by 1/2 teaspoonfuls to 1/2 cup confectioners' sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enough to coat croissants. Drizzle over croissants. Serve warm, or let cool to room temperature. Store at room temperature in an airtight container, up to 2 days.
CROISSANTS
Authentic French croissants.
Provided by Kate
Categories Bread Yeast Bread Recipes
Time 11h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
- Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
- Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
- To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
- Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 15.8 g, Cholesterol 45.9 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 303.5 mg, Sugar 1.8 g
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- Unroll dough, separate into 8 triangles. Roll up loosely on an I greased cookie sheet. Bake for 12-15 minutes.
- While crescents bake begin making honey butter. In a small sauce pan, melt salted butter. Then add the honey and powdered sugar. Mix well until incorporated (the sauce will instantly become thicker once the powdered sugar is added), remove from the heat and set to the side.
- Once crescents are golden brown remove from the oven. Carefully, remove from baking sheet using a spatula, keep them on the baking sheet or place on a dish then drizzle honey butter sauce on top and enjoy immediately.
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