Rainbow Croissants Recipe By Tasty

BUTTERY CROISSANTS

Steps:

• In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour., In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges. , Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight., Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles. , Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.

CROISSANTS

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.

RAINBOW CROISSANTS RECIPE BY TASTY

Steps:

• In a large bowl, combine the milk and water.
• On top of the liquid, add the flour, sugar, salt, yeast, and cubed butter.
• Mix just until the dough comes together, but don't overmix.
• Set aside ¼ of the dough and transfer the rest to a lightly floured surface. Knead until the flour is fully incorporated. Shape into a ball, place in a large bowl, cover with plastic wrap, and let rest at room temperature for 2 hours.
• Divide the reserved quarter of dough into 5 equal pieces. Add a few drop of different colored food coloring to each one.
• Wearing food-safe gloves so you don't stain your skin, work each color into the dough.
• Shape the colored dough into balls, place on a plate, and cover with plastic. Let rest for 2 hours at room temperature.
• Transfer the large piece of rested dough to a parchment-lined baking sheet. Shape into an 8x11-inch (20x27 cm) rectangle, cover with plastic wrap, and chill in the refrigerator overnight.
• Transfer the colored dough to another parchment-lined baking sheet. Shape into 2x3-inch (5x7 cm) rectangles, cover with plastic wrap, and chill overnight.
• Transfer the plain rested dough to a clean, lightly floured surface. Roll into a 16x8-inch (40x20 cm) rectangle. Pat the edges with a knife to straighten.
• Place the butter rectangle at the center of the dough rectangle. Fold the top and bottom of the dough over to cover the butter, pinching the center seam and sides to seal.
• Rotate 90° and roll out to a large rectangle, about 8x18 inches (20x45 cm). Flatten the edges.
• Fold the top and bottom edges to meet in the center of the dough. Fold over once more, then freeze for 30 minutes.
• Roll out the dough again to a large rectangle, about 24x8 inches (60x20 cm). Brush off any excess flour. Fold the dough in thirds, brush again, then freeze for another 30 minutes.
• Cut the chilled, colored doughs in half lengthwise. Roll into ropes about 10 inches (25 cm) long.
• Brush the ropes with water and line up together, in rainbow order or as desired. Press together. Lightly dust with flour and roll out into a rectangle roughly the same size as the plain dough.
• Brush the plain dough with water, then lay on the colored dough sheet on top.
• Roll out into a large, 13x21-inch (33x53 cm) rectangle and about ¼-inch (6 mm) thick.
• Cut the dough into 10 triangles with bases that are about 4 inches (10 cm) wide.
• Lay the dough triangles colored side down, and starting with the wide end, gently roll up.
• Place the croissants on a parchment-lined baking sheet, seam-side down. Cover with plastic wrap and let proof at room temperature for 2 hours.
• Preheat the oven to 400°F (200°C).
• Brush the croissants with egg wash.
• Bake for 20-25 minutes, until golden brown. Let cool on a wire rack.
• Enjoy!