Too Easy Croissants Recipes

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 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.

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.

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 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.

HOMEMADE CROISSANTS

Steps:

• Combine the flour, milk, sugar, yeast, salt, 3 tablespoons room-temperature butter and 1/2 cup cold water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough starts to come together, about 2 minutes. Increase the speed to medium and continue to mix until completely combined and gathered into a ball that is no longer sticky to the touch, about 5 minutes. Transfer the dough to a lightly floured baking sheet, dust the top with flour and wrap in plastic wrap. Refrigerate overnight.
• The following day, put the remaining cold butter pieces (2 1/2 sticks) in the middle of a piece of parchment and dust with a generous pinch of flour. Top with another piece of parchment. With a rolling pin, pound the butter to form a 7-inch square, using a bench scraper or ruler to help even out the sides. Refrigerate while you roll out the dough.
• To roll and fold the dough: Unwrap the dough and lay it on a lightly floured work surface. Roll into a 12-inch square, dusting with flour as needed. Peel the parchment off the butter square and position the butter in the middle of the dough. Fold the top flap of dough over the butter towards you, stretching it slightly so that it reaches just past the center of the butter. Repeat with the opposite flap so they overlap by a couple inches. Turn the dough so that one of the open ends is closest to you.
• Using the rolling pin, gently pound the dough so the butter is spread out evenly in the middle of the dough. Then, roll the dough to an 8-by-24-inch rectangle. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Then fold the exposed dough over the folded side (like folding a letter). Put the dough back on the baking sheet, cover with plastic wrap and chill so the dough relaxes and the butter firms slightly, 20 to 30 minutes.
• Lay the dough on a lightly floured work surface folded-side down. Roll in the direction of the 2 open ends, until the dough is about an 8-by-24-inch rectangle. Fold the dough in thirds again like a letter, put back on the baking sheet, cover and chill for another 20 minutes.
• Give the dough a third rolling, then fold one side to the middle of the dough and fold the other side to meet it in the middle. Fold the dough in half so it resembles a book. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all sides. Refrigerate for 2 hours and up to overnight.
• To divide the dough: Unwrap the dough and lightly flour the top and bottom. Roll the dough into a 10-by-35-inch rectangle. Lay the dough in front of you so the long sides are horizontal. Position a ruler lengthwise along the bottom side of the dough (the side closest to you) and mark with a paring knife every 5 inches along the length of the dough. Move the ruler to the top side of the dough (the side farthest from you) and make a mark on the dough at 2 1/2 inches. Move the ruler to the 2 1/2-inch mark, then make marks every 5 inches along the length of the dough from that point.
• Using a pizza cutter or long sharp knife, make a diagonal cut from the bottom left corner to the first mark on the top edge (at 2 1/2 inches), then cut diagonally down from that mark to the first 5-inch mark on the bottom edge of the dough, to make a triangle. Continue cutting diagonally from bottom mark to top mark and back again to create 15 triangles total (2 will be from the ends and a little smaller but still useable).
• Line 2 baking sheets with parchment. Lay one triangle on the work surface with the short side closest to you. Gently pull to extend the tip at the top. With one hand on each side of the short end of the triangle, start to roll the dough away from you towards the pointed end. Press down on the dough with enough force to make the layers stick together. Arrange the croissant on one of the lined baking sheets with the tip of the dough on the bottom. Repeat with the remaining dough triangles.
• Whisk the egg with a splash of water in a small bowl until combined. Lightly brush some of the egg wash on each croissant. (Refrigerate the remaining egg wash for later.) Put the croissants in a warm spot to proof, until puffy looking and about 1 1/2 times larger, about 2 hours.
• Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
• Brush the croissants again with the egg wash. Bake for 10 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until dark golden, another 8 to 10 minutes. Let cool on the baking sheets on wire racks.

QUICK BUTTER CROISSANTS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
• In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
• Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
• Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
• Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
• Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

CROISSANTS

Steps:

• Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
• Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
• Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.
• Fold one side of the dough up and halfway over the butter.
• Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
• Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
• Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way - rolling the pastry while it's still folded - without adding more butter. Wrap and chill overnight.
• The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
• Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
• Take each triangle in turn and pull the two corners at the base to stretch and widen it.
• Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.
• Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.
• Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
• Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.

FLAKY CROISSANTS

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add warm water and shortening. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Cover and refrigerate for 2 hours. , Turn dough onto a lightly floured surface; roll into a 15x10-in. rectangle. In a small bowl, beat cold butter until softened but still cold. Spread dough with a fourth of the butter. Fold dough into thirds, starting with a short side. Turn dough a quarter turn. Repeat rolling, buttering and folding three times. Wrap in plastic. Refrigerate overnight. , On a floured surface, roll dough into a 14-in. square. With a sharp knife, cut into quarters. Cut each quarter diagonally in half, forming two triangles. Roll up triangles from the wide end; place with pointed end down 2 in. apart on a greased baking sheet. Curve ends to form a crescent shape. Cover and refrigerate for 20 minutes., Brush with egg. Bake at 425° for 13-18 minutes or until golden brown. Remove from pan to a wire rack to cool.