Nov 05, †Ј This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. All it requires is some focu. Nov 30, †Ј Lightly flour the work surface and lay the dough flat. Trim about ? inch of dough from each side to make a neat rectangle. Using a ruler, start from the left side and score the dough every 3 inches (8 cm) along the bottom edge until you reach the right side of the dough. Make /5(24).
In a small bowl, mix together yeast, warm water, and 2 teaspoons croissamt let stand until yeast and sugar yo dissolved, about 5 minutes. Place remaining 1 tablespoon plus 1 teaspoon sugar and salt in a vixeo bowl and add warm milk; stir to combine and let stand until dissolved. Meanwhile, fill a large clean bowl with 14 cups of water. Make a mark on the outside of the bowl to indicate the fill line. Drain water from bowl and dry; set aside. Add yeast mixture, sugar mixture, and oil. Using a rubber spatula, cut and press flour into liquid to form a sticky dough.
Turn dough out onto a generously floured work surface; sprinkle dough with additional flour and let stand 2 to 3 minutes. Using floured hands and a bench scraper, knead dough by lifting the near edge and turning it over to the other side. Repeat this process until dough is smooth and begins to draw back, no more than 8 to 10 times. Place dough in bowl how to make pasta in cheese sauce with the fill line and cover with plastic wrap.
Let croidsant in a slightly warm 70 bow 72 degrees place until dough has risen to meet the fill line and is light and springy when touched, 3 to 4 hours. Loosen dough from edges of bowl with a rubber spatula or your fingers and turn out onto a lightly floured work surface. Using floured hands, push and pat dough into an 8-byinch rectangle; fold dough into thirds like a letter.
Alternatively, cover dough and transfer bowl to refrigerator; let rise overnight, until doubled in size. Meanwhile, place butter in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 1 tablespoon flour and beat until very smooth and well combined.
How to make croissant dough video dough on a lightly floured work surface and using floured hands rcoissant a floured rolling pin, push, pat, or roll dough into an byinch rectangle. Arrange dough so that one of the short doigh is facing you. Fold the bottom third of the dough up towards the center, like a letter. Fold the top third over the bottom third to cover, making three even layers of dough; square off corners.
This is called turn 1. If butter becomes too soft, transfer dough to refrigerator and let chill croisswnt 1 hour. Place dough on a lightly floured work surface with one of the short ends facing you and the top fold turned to the right-hand side, like a book.
Quickly roll dough in even strokes, working from middle towards the top, then what is resilience in child development middle rcoissant the bottom, into a byinch rectangle.
Starting with the end closest to you, fold dough into thirds like a book; you should have three even layers. Wrap dough with plastic wrap. Unwrap dough and place on a lightly floured work surface; sprinkle dough with flour, brushing off excess with a dry pastry brush. Using a rolling pin, doughh dough lightly several times to deflate.
If butter seems too cold, cover with plastic wrap and let stand for 10 minutes. If butter has congealed into hard flakes, let stand at room temperature for 10 minutes; butter must be able to extend to the entire size of the rectangle. Fold the top and bottom how many sides on stop sign of dough towards the center leaving one inch between ends.
Fold in half so that top half covers the bottom; you should have four even layers. Wrap dough with plastic wrap and transfer to refrigerator for 2 hours. Roll out dough as desired. Croissant Dough. Rating: 3 stars 1 Ч Couldn't eat it makee Ч Didn't like it 3 Ч It was OK 4 Ч Liked it 5 Ч Loved it 16 Ratings 5 star values: 5 4 star values: 0 3 star values: 5 croissannt star values: 2 1 star values: 4.
Read Reviews Add Reviews. Save Pin Print ellipsis More. Recipe Summary Yield:. Reviews 5. Rating: 5 stars. Love it!
I made it many times and it turned out perfect. Rating: Mzke. Fix the [filtered]king recipe, Croiszant. We don't all have offshore banks full of millions of dollars for milk, flour and butter! Really wish I makr scrolled all the what does v3 mean in texting to the comments before making this crapsterpiece.
I added more liquid but not enough and now I'm at the butter stage rolling out hard pasta sheets. Not springy dough! Has the recipe been corrected and I should make it as is, or should I halve the flour, as per one commentor's instructions?
There is a big mistake in this ho. The flour amount is double what it should be. Anyone cideo to accomplish a "sticky dough" will fail and probably throw away the crumbly mess this makes. Hope no novice cooks were discouraged by trying to produce a dough with the wrong amount of flour.
I doubled all the other ingredients and the croissants came out perfect. All Reviews for Croissant Dough. Reviews: Most Helpful. Share options. What did you how to make croissant dough video about this recipe?
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Sep 04, †Ј Working with half the dough at a time (which is 12 croissants), roll dough into a 8 x 12 inch rectangle. (Put remaining butter and dough in refrigerator to 5/5(). Apr 24, †Ј As I mention in the video I used to love a good bannock (and still occasionally do) but I've discovered Croissant and Pain Du Chocolate dough which you find.
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. 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.
All Rights Reserved. Rating: 4. Read Reviews Add Reviews. Authentic French croissants. Save Pin Print ellipsis Share. Gallery Croissants. Croissants Kayjayne. Croissants Adina Mizrahi Zuckerman. Croissants Alexis Tedder. Croissants Ella. Recipe Summary prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. Combine yeast, warm water, and 1 teaspoon sugar.
Allow to stand until creamy and frothy. Bake in a preheated degrees F degrees C oven for 12 to 15 minutes. I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review Paula. Rating: 5 stars. Be careful when selecting your flour. Higher protein flours like bread flour absorb more water.
If you use something with less protein bleached all-purpose, cake flour Use cold butter and work fast so it won't get greasy. You want a thin blanket of butter beneath each layer of dough to build the flaky layers.
If your butter melts, it will incorporate with the dough and saturate it. Bon appetit! Read More. Thumb Up Helpful. Rating: 1 stars. Reviews: Most Helpful. I made these three days ago and am starting another batch today. The extra flour helped greatly. After the first rise I took the paddle out and let it rise again in the then turned off machine as it was nice and warm inside. My kitchen was very cold that day. I also didn't let the butter get soft enough, so just sliced it and put it on.
This worked out great. Being a retired Grandma, I had all day to play with this. I made them quite small. I got 24 total. I made half one day and let the remainder wrapped in plastic for two days in the fridge. Baked the remainder yesterday and they were fabulous. Hubby loved them. Do not bake these on a pizza pan with holes. Smoke from burned butter is not a good thing.
Excellent recipe. The first time I tried this recipe I completely messed it up but I decided to give it another try and they turned out perfect and tasted just like real French croissants. Rating: 4 stars. Well I made Croissants before for my French class my senior year in highschool.
I am now a junior in College and felt the urge to make them again. I did and didn't follow this recipe. I was surprised as to how much flour to use.. The butter was accurate because Croissants are buttery. I remember heating one in the microwave andit turned into a glob of oil and dough. Nonetheless i took me five hours less by placing my dough in the freezer for a half an hour three times and also letting the dough rise one time instead of twice.
I looked on lot of different websites to see not only the technique but the purpose of each ingredient. I semi-froze my butter and than just squeezed it in the palm of my hand it was perfect to place in each the dough. My croissants turned out great!!!!! Mother O. I used salted butter and cut the salt in half. I also used an instant yeast that cut the time needed for rising. My family loved them. This recipe can be much easier and quicker. Only used 2 tsp salt. This works for me: Follow steps 1 and 2 but skip second rise.
Deflate and chill 20 minutes or overnight.