Croissants were today!
I kept watching the dough rise in the fridge. Okay I didn’t literally watch it like a hawk, but every time I opened the fridge it kept getting bigger and bigger and so did my anticipation.
Just like my Sugar Buns recipe, Croissants take time and patience – with a lot of kneading, rolling, rising and refrigerating – it’s worth it, though! As you are waiting for each step go for a walk, read, pray, meet up with a friend. It’s a fun process if you just allow yourself to be still, relax and enjoy life.
Anyway, after I was done watching the dough rise in the fridge, the time finally came for me to finish rolling them out, cutting and shaping them. It was kind of funny, I just have to laugh at myself and tell on myself. After I rolled them out, cut them in half length wise and stacked them on top of each other like the recipe said, the next step was to cut them in triangles. Well, I could not, for the life of me, figure out how to do that. I think I stood there with the ruler and pizza cutter for like ten minutes trying to figure it out! Oh my….too much thinking, just do it! And did it I did! They weren’t perfect but they were triangles – they kind of shrunk – they were little, but puffy! They looked very ‘homemade’ and not like Martha’s pretty picture. But, hey, it’s my first try and we can’t always make things pretty picture perfect like Martha…this is real life!
allow yourself to be still, relax and enjoy life
When they were done baking and the house smelled magnificent, I went to get them out of the oven and to my delightful eyes they looked like Croissants! Success so far!
When the moment came to taste the flaky layers, I got all warm and fuzzy inside, and my eyes grew big as I said, ‘Oh my gosh, I just made Croissants!’ They tasted exactly the way Croissants are supposed to taste! Success! Yes, I am so proud of myself that I did it. You can do it, too! It takes patience, but enjoy the whole process, it’s worth it!
They were flaky and buttery, melt-in-your-mouth good. Is your mouth watering right now? Go make them right now, no more excuses! I did use a little less butter than what the recipe called for but I think I can do even a little less next time, and they’ll still taste buttery good! Yes, there will be a next time. I served them with a dinner of Mahi on Kale and Homemade Pesto with basil from my garden. It was so good!
Next time I make them I think I’ll try baking them with ham and cheese rolled in them – that could be fun! Maybe some herbs and spinach…don’t forget the veggies. Or, I could be very decadent and put chocolate in them. Oh the possibilities! I would just go through all the steps and then when I go to roll them up I’d put my desired filling in them, let them rise, bake and enjoy again.
Let me know how it goes for you….YOU CAN DO IT!!
Happy Baking! Be Free!
1 cup Warm Milk
1 Tablespoon Honey
2 ¼ cups Bread Flour
½ cup (pretty shy) Pastry Flour
¼ cup Sugar
6 ¾ teaspoons (or three ¼ oz. packages) Active Dry Yeast
½ Tablespoon Salt
1 1/2 sticks Butter, cold
1 Egg, lightly beaten
Making the dough package:
- Sprinkle yeast over the warm milk, stir to dissolve. Let stand until foamy, about 5 minutes. Combine the milk-yeast mixture and honey into a 1-quart liquid measuring cup, stir to combine – set aside.
- In the bowl of an electric mixer, with the dough hook stir together 2 cups plus 2 tablespoons bread flour, the pastry flour, sugar and salt – stir to combine. Add milk mixture – mix on low speed just until the dough comes together, about 2-3 minutes.
- Turn out dough on a lightly floured surface and gently knead to form a smooth ball, about 45 seconds. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
Making the butter package:
- Lay the butter side by side as evenly as possible on one side of a piece of plastic wrap (you might need to push and shape with your fingers – it’s okay, get messy). Sprinkle the remaining 2 tablespoons flour on top of the butter. Fold the plastic wrap over the butter (or add another piece on top) and with a rolling pin pound the butter to incorporate the flour a little bit. Then roll into an 6 to 8-inch square. Wrap tightly in the plastic wrap and refrigerate at least 1 hour or overnight.
Putting it all together:
- Remove the dough package from the fridge and on a lightly floured surface roll the dough into a 10-by-7-inch rectangle, about ½-inch thick. Make sure short side is facing you.
- Remove butter package from fridge; place on the bottom half of dough that is facing you. Fold the top half of dough over the butter, pinching the edges to seal.
- Roll dough out to a 12-by-8-inch rectangle about ½ inch thick, always with short side facing you. Try to keep edges as square as possible…it doesn’t have to be perfect just the best you can.
- Starting at the short end furthest from you fold it in thirds like a business let. Wrap in plastic and refrigerate for 1 hour. This completes the first of three turns.
- Repeat rolling and folding like you did above two more times. Always making sure the flap opening is on your right, just like you were going to read the dough like a book. Refrigerate, wrapped in plastic, for at least 1 hour after each turn.
- After rolling and folding it the third time, wrap it tightly in plastic wrap and refrigerate it 6-8 hours or overnight. At this point you can place it in a freezer bag and freeze it for up to three months. Defrost dough in fridge overnight before using.
You’re almost thereJ
- Place the chilled dough on lightly floured surface and roll it into a 15-by-8-inch rectangle. If the dough is too elastic and hard to work with, cover with plastic wrap and let rest in refrigerator for 10 minutes.
- Using a pizza wheel cut the dough in half length wise to form two 15-by-8-inch rectangles. Stack one piece on top of the other, lining up the edges the best you can. Using the pizza wheel cut it into triangles, each triangle with about a 3-inch base.
- Cut a 1-inch slit in the center of each base.
- Stretch the two lower points (from the slits you just made) of each triangle to slightly enlarge the slit. Fold those two corners toward the outer side of the triangle, pressing down to seal. As you do that keep going and roll the base of the triangle up and away from you, pull the dough out slightly as your roll. The tip of the triangle should be tucked under the croissant. Once rolled shape into a crescent.
- Transfer croissants to a parchment lined baking sheet, about 2-inches apart. Cover loosely with plastic wrap and let rise in a warm place until doubled in size – 1 hour.
- Preheat oven to 400°. Lightly brush the top of your beautiful croissants with the beaten egg. Bake 20-25 minutes or until the croissants are beautifully puffed and golden brown. Serve warm or at room temperature.
*Makes about 12 Croissants
Adapted from Martha Stewart’s Baking Handbook
Click Here for PDF: Yummie’s Croissants