Quick and Easy Croissants
Croissants were first prepared by Viennese bakers to commemorate the end of Ottoman rule. Our simplified (crescent rolls) version eliminates the need to roll in layer of butter, not to mention extra fat.
This recipe makes 24 to 40 croissants
|Water||1/2 cup||1 cup|
|Evaporated milk||1/3 cup||3/4 cup|
|Butter, room temperature||3 TBSP||1/4 cup|
|Egg, room temperature||1||1|
|Salt||1+1/2 tsp||2 tsp|
|Sugar||3 TBSP||1/4 cup|
|Active Dry Yeast||2+1/4 tsp||4+1/2 tsp|
|Bread Flour||3 cups||5 cups|
|Water||1 TBSP||1 TBSP|
This recipe is featured at Completely Delicious.
Bread Machine Method
Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use delay timer. At the end of the last kneading cycle, press STOP/CLEAR, remove dough and proceed with rising, shaping and baking instructions. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
Combine yeast, 1 cup flour, and other dry ingredients. Combine water and milk; heat to 120°-130°F.
Hand-Held Mixer Method: Combine dry mixture and liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method: Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
Rising, Shaping and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover and refrigerate for 2 hours, then let dough sit on counter for 30-45 minutes. Turn dough onto lightly floured surface and knead about 6 times to release air bubbles. Divide into 3 parts for medium batch, 4 parts for large batch. Roll each part into a 14-inch circle. With a sharp knife, cut into 8 or 10 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching. Egg Wash: Combine 1 slightly beaten egg and 1 TBSP water; brush croissants with Egg Wash. Bake in preheated 350°F oven 15 to 18 minutes or until golden brown. Remove from cookie sheets and cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- 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.