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Quick Croissants
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INGREDIENTS
This recipe makes 3 dozen croissants
| Active Dry Yeast | 4+1/2 tsp |
| Water | 1/2 cup |
| Milk | 1 cup |
| Sugar | 2 TBSP |
| Salt | 1 tsp |
| Bread Flour | 4 cups |
| Shortening, softened | 6 TBSP |
| Egg | 1 |
DIRECTIONS
Have water and milk at 110°-115°F and all other ingredients at room temperature.
Dissolve yeast in water. Pour milk into a bowl with sugar and salt; blend. Stir yeast-mixture and pour into bowl. Add about 1/2 the flour. Beat until smooth, then mix in the shortening and remaining flour with hand or wooden spoon. Scrape down dough from sides of bowl. Cover. Let rise in warm place until doubled...20 to 30 minutes. Meanwhile grease two large baking sheets. Measure 2 tsp celery seeds; beat 1 egg slightly; melt 3 tsp butter.
Punch down dough. Turn onto lightly floured board. Shape 1/3 of the dough at a time as follows: Turn dough over on board several times to coat with flour, then roll to a 10-inch circle. Cut into 12 pie-shaped pieces. Stretch wide end of each piece as you roll, so the long point tucks under. Curve ends to form a croissant. Brush with the egg; sprinkle with seeds. Place croissants a little apart on the baking sheets. Let rise until indentation remains after touching. Bake 15 to 20 minutes in preheated 400°F oven. Remove from pans and cool on rack a few minutes before serving. Brush with butter.
*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.