Eileen's croissants
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 3/4 cup flour2 tbsp softened butter1 tsp salt1 cup milk, warmed1 package quick rising yeast1 tbsp sugar3 sticks butter (1.5 cups)3 tbsp flour
Preheat oven to 375.
Mix the cold butter and 3 tbsp flour by hitting the butter with a mallet or rolling pin to soften it and then work in the butter with your hands. Form into a 6 x 8 inch sheet, wrap and refrigerate.
Mix the warm milk with the sugar and flour and let stand for 10 minutes
Add the salt to the flour and then mix the softened butter into the flour with your fingertips.
Make a well in the center of the flour and add the milk mixture. Mix with a fork until it comes away from the sides of the bowl, then dump onto a flours surface. Knead for a few minutes until smooth.
Roll the dough into a 8 x 15 into sheet. Put the butter slab one inch below the top edge and fold the bottom part of the dough up over it. Then fold the top dough and butter over the lower part (like folding a business letter).
Press down with the rolling pin until you can roll it out again. Put the folded edge to the left and the open edge to your right. Roll to 8 x 15 inches again. Fold in thirds again as described above and roll to 8 x 15 one more time.
Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the above process of folding and rolling two more times.
Refrigerate for at least 1 hour. You can refrigerate it overnight at this point.
Roll the dough to a 24 x 12 inch sheet. Cut down the middle to give you two 6 x 24 inch strips. Put one in the refrigerator while you work. Roll out the dough again if it shrinks up.
Mark the dough on the upper edge at 2 1/4 inches, then make a mark at 4.5 inch intervals until you get to the end. On the bottom edge, make your first mark at 4.5 inches, then at 4.5 inch intervals. Use those marks to "connect the dots" and cut your triangle of dough. You should get 11 full triangles and two partial ones that you can patch together to make a twelfth one.
Put a .5 inch nick in the middle of the wide end of your triangle (it helps when you are forming the crescent). Starting at the wide end, roll the dough toward the tip using your fingertips and palms. Place on a baking sheet with the dough tip tucked under and the two ends curled in a bit to form a crescent.
Place 5 or 6 on each sheet. Don't crowd them. Let rise for 1 to 1.5 hours.
Bake for 15 minutes at 375 degrees.
Serving Size: Makes 24 croissants
Number of Servings: 24
Recipe submitted by SparkPeople user EILCAH.
Mix the cold butter and 3 tbsp flour by hitting the butter with a mallet or rolling pin to soften it and then work in the butter with your hands. Form into a 6 x 8 inch sheet, wrap and refrigerate.
Mix the warm milk with the sugar and flour and let stand for 10 minutes
Add the salt to the flour and then mix the softened butter into the flour with your fingertips.
Make a well in the center of the flour and add the milk mixture. Mix with a fork until it comes away from the sides of the bowl, then dump onto a flours surface. Knead for a few minutes until smooth.
Roll the dough into a 8 x 15 into sheet. Put the butter slab one inch below the top edge and fold the bottom part of the dough up over it. Then fold the top dough and butter over the lower part (like folding a business letter).
Press down with the rolling pin until you can roll it out again. Put the folded edge to the left and the open edge to your right. Roll to 8 x 15 inches again. Fold in thirds again as described above and roll to 8 x 15 one more time.
Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the above process of folding and rolling two more times.
Refrigerate for at least 1 hour. You can refrigerate it overnight at this point.
Roll the dough to a 24 x 12 inch sheet. Cut down the middle to give you two 6 x 24 inch strips. Put one in the refrigerator while you work. Roll out the dough again if it shrinks up.
Mark the dough on the upper edge at 2 1/4 inches, then make a mark at 4.5 inch intervals until you get to the end. On the bottom edge, make your first mark at 4.5 inches, then at 4.5 inch intervals. Use those marks to "connect the dots" and cut your triangle of dough. You should get 11 full triangles and two partial ones that you can patch together to make a twelfth one.
Put a .5 inch nick in the middle of the wide end of your triangle (it helps when you are forming the crescent). Starting at the wide end, roll the dough toward the tip using your fingertips and palms. Place on a baking sheet with the dough tip tucked under and the two ends curled in a bit to form a crescent.
Place 5 or 6 on each sheet. Don't crowd them. Let rise for 1 to 1.5 hours.
Bake for 15 minutes at 375 degrees.
Serving Size: Makes 24 croissants
Number of Servings: 24
Recipe submitted by SparkPeople user EILCAH.
Nutritional Info Amount Per Serving
- Calories: 175.5
- Total Fat: 13.0 g
- Cholesterol: 34.5 mg
- Sodium: 104.5 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.5 g
- Protein: 2.1 g
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