Croissants

Croissants
Photo by Daniel Proctor

Ingredients

  • 1 large egg, a pinch each of sugar and salt added, beaten
  • ¼ cup warm water (100°F)
  • 9 oz. (2 cups) all-purpose flour
  • 10 oz. (20 Tbs.) unsalted butter, chilled
  • ¾ cup milk
  • 6 Tbs. granulated sugar
  • 11-¼ oz. (2-½ cups) all-purpose flour
  • + 5 more ingredients
    • 1 Tbs. salt
    • 2 packages active dry yeast (4-½ tsp. total)
    • 1/8 tsp. active dry yeast
    • ¾ cup warm water (100°F)
    • 1-¾ oz. (3-½ Tbs.) unsalted butter, completely softened at room temperature

In a mixing bowl, stir the warm water and yeast together. Wait for them to foam, about 2 minutes. Add the flour and mix on low speed for 3 minutes with a mixer (or for about 5 minutes by hand). The dough will be sticky and somewhat lumpy. Cover and let rest at room temperature (75°F) for 12 hours...

View full recipe at Fine Cooking

Comments

Variations on Croissants

  • Croissants
    • 2/3 cup milk
    • 3 tablespoons sugar, divided
    • 1 cup butter, softened
    • 4 to 4 1/2 cups all-purpose flour, divided
    • 1/4 cup vegetable oil
    • 2 eggs, beaten
    • +2 other ingredients
  • Croissants
    • 3 tablespoons sugar, divided
    • 2 (1/4-ounce) envelopes active dry yeast
    • 2 large eggs
    • 1/2 cup warm water (105° to 115°)
    • 1/4 cup vegetable oil
    • +3 other ingredients


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