Homemade croissant dough

15 Feb

I love croissants. I mean what’s not to like about buttery, flakey, warm pasteries? Nothing. That’s the answer. Nothing. The only thing that I don’t like is the price. Croissants are typically very pricey. If you want the best, and life is too short not too, you’ll order them via Williams-Sonoma. You’ll pay a pretty penny for them too. I say why go through the cost when you can make them at home for less than 2 will cost you at the bakery.
Croissant dough is actually very easy to make, it just takes patience. While the steps are simple, there is a lot of down time while you wait for rising and chilling and baking.
Here’s the recipe:
14oz AP flour
.5oz sugar
8oz milk
.5oz yeast (approx. 1 packet)
.25oz salt
1.5oz butter + 8oz for later
heat the milk and add in the sugar and yeast. let the yeast dissolve and then add it to the other ingredients. let the dough rise for 1 hour and punch down.

Spread the dough out on a flat sheet and chill for 30 minutes. Then take the remaining butter and spead it on 2/3 of the dough. fold the unbuttered side 1/2 way into the buttered area. Fold the remaining dough over the top. roll to about 1/4 inch thick and repeat the process. Chill for 30 minutes and repeat the process. Do this 3 times total chilling for 30 minutes in between each fold. Chill over night.

The next day, roll the dough to 1/8 inch thick after letting it come to room temperature. cut into trianges and roll into cresent shape. brush with egg wash and bake at 400 degrees for 10-15 minutes.

For the chocolate croissants just add approximately 1 tablespoon of chocolate chips in the middle of the dough before baking. For the danish, cut the dough into strips and sprinkle with cinnamon and sugar. Twist the the strips into spirals and then form them into a circle. Press the middle down and fill with preserves or jam. Finish with a drizzle of light glaze.

This recipe is worth the effort. The pastry comes out irrisitably flaky and golden. Try not to eat them all at one sitting.
always thinking of the next meal
-Katie

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