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Light and Flaky Croissants
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INGREDIENTS
This recipe makes 40 croissants
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DIRECTIONS
1+1/2 cups (375 mL) milk at 110°-115°F
1/4 cup (60 mL) sugar
1 tsp (5 mL) salt
2 medium eggs
4+1/2 tsp Active Dry Yeast (or 2 pkg / 24 mL)
4+2/3 cups (1.165 L) bread flour
1+1/2 cups (375 mL) butter
1 beaten egg
1. In a small saucepan heat milk to 110°-115°F. Pour into a large bowl, stir in the Yeast. Add sugar, salt, eggs. Beat with a wire whisk or wooden spoon until smooth.
2. Stir in 2 cups (500 mL) of bread flour, beat well. Stir in 2 more cups (500 mL) of bread flour. Beat until well combined.
3. Gradually mix the last 2/3 cup (165 mL) of bread flour in with your hands, pressing flour into dough and turning dough over, until the flour is all worked in. Place dough on a floured surface. Roll dough into a rectangle about 1/4-inch (0.75 cm) thick, always keeping both sides well floured.
4. Slice butter into 1/4-inch (0.75 cm) thick slices, place on centre third of dough. Fold left hand side over centre third, then right hand side over both. Pinch seams to seal.
5. Roll again to a rectangle 1/4-inch (0.75 cm) thick. If butter comes through just spread back in and dust with flour. Repeat the rolling and folding two more times. Let dough rest for 10 minutes.
6. With a floured rolling pin roll the dough into a rectangle 1/4-inch (0.75 cm) thick. Cut lengthwise in half, then crosswise in half, making four rectangles. Work with each piece seperately. Roll out to no less than 1/8-inch (0.3 cm) thick.
7. Cut into wedges with wide sides about 3-inch (7.5 cm). Roll up each wedge loosely, starting from the wide end. Place point down on greased baking sheets. Lightly curve each roll into a crescent shape. Cover and let rise about double in size, about one hour.
8. Beat egg and brush on top of croissants.
9. Bake in a preheated 375°F (190°C) oven for 12 to 15 minutes until a beautiful golden brown. Cool on wire racks.
Note: The croissants freeze well
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.