croissants take 1

30 Jul

croissant baked

A slight disclaimer: I did make these croissants, but they weren’t as successful as I would like, so I’ve delayed posting this for a couple months now. It’s been too hot to retry them, so I might as well post and then show new pictures when I can try again. I might be me since it was my first time making them, but they weren’t light and the ends splayed out in each layer instead of staying together. I scanned through several recipes after making these and the only difference was many of the other recipes let them rise for upwards of two hours before making them and then putting them briefly back in the fridge for the butter to cool. I think I might try that another time. All the rest of the steps seemed pretty common though and I’ll post my (almost) step by step pictures. Regardless, they were quite tasty, just not quite a croissant.

Notes: I think my intro said it all. I might alter this before trying and if I have a chance to make these again sometime soon, I’ll post those and put a note here of an update. These also seemed a little thick, so I might try to roll them thinner next time and that might help with the density.

Only slightly adapted from: King Arthur

Makes: 24 croissants

Ingredients:
Dough:

2 large eggs + warm water to total 2 c
1/4 c sugar
5 1/2 – 6 c all purpose flour
2 1/4 tsp yeast
1/2 c nonfat dry milk powder
1 Tbsp salt
1 tsp vanilla extract
2 Tbsp melted butter

Butter:
2 c butter
1/2 c all purpose flour

Directions:

1) Mix the eggs and water with 1 Tbsp sugar, 3 c flour, and yeast to make a sponge. Cover while making the butter block.
2) For the butter block, mix 2 c butter and 1/2 c flour until well mixed. This may be easier with a food processor or mixer. On a floured sheet of plastic wrap, spread the butter into an 8×8 block. Dust with flour and cover with more plastic wrap. Put in the fridge while making the dough, at least 30 minutes.
croissant butter only3) Add the sponge to the bowl of a mixer. Mix in the melted butter and vanilla. Mix in the rest of the flour, sugar, dry milk powder, and salt. Mix with the dough hook (or knead by hand) for 5 minutes. Add flour until the dough is no longer sticky and is still able to be easily rolled. Wrap and refrigerate for 30 minutes.
croissant dough only4) Roll out the dough into a 12×12 square. Place the butter block on top of the square in an offset diamond position. Fold up the corners of the dough over the butter, pressing the edges together to seal.
croissant butter pocket5) Roll into a 20×10 block, flipping over a few times to evenly spread the butter inside. Make sure you’re rolling both the dough and the butter.
croissant first roll6) Brush off any excess flour. Fold the dough like a business letter, into threes. Seal the edges with water (if necessary) to keep an even block. Turn the block 90 degrees so the seam is to the right. Roll out the same way again, fold, and turn. Repeat to make a total of four turns. If the butter begins to soften, put in the fridge for a bit to firm up at the end of a turn.
7) Wrap the dough in plastic wrap and refrigerate for at least an hour and up to overnight.
8) Cut the dough in half and keep half in the fridge. Roll out the other half into a 12 x 18 rectangle. Cut the long side in half and the short side into thirds. Cut each square into two triangles. On the shortest side of the triangles, cut a 1/2 inch notch.
croissant cut triangles9) Roll each triangle up from the short side to the point. Tuck the point underneath and place on a lightly sprayed or parchment paper covered baking sheet. If you want a filling, you can put it at the short side before rolling up the croissant. Cover and chill for 30 minutes or freeze.
croissant rolled 10) Heat the oven to 425 degrees F. Take the croissants out of the fridge and brush with an egg wash made with one egg and one tbsp of water.
11) Bake for 15 minutes, lower the temperature to 350 degrees F and bake for another 15-20 minutes until the entire croissant is browned to ensure fully cooked dough. Cool on a wire rack.

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