My family and I LOVE them! When I started to create this recipe I could feel six pairs of eyes gazing longingly as I measured, rolled and shaped each croissant. Of course I couldn8217;t make small ones since my kiddos have large appetites. So if you want to make smaller croissants be sure to follow the 48243; recommendation.
This recipe is truly simple it just takes time and a bit of love. I love this dough mixing spoon8230;it is a pastry-making must! (And it8217;s super cheap too8230;grab one for your kitchen8211;it8217;s the BEST for dough recipes like this one.)
This is where you will cut the dough in half. Or if you are like me and want to have your croissants to be a bit meatier don8217;t cut it in half and roll it out to the same length as if it was half the dough.
If you want to please your family and hear squealing giggles from them be sure to make this French croissant recipe. You will get a moment of peace and quiet as they stuff these amazing, buttery golden, nuggets into their mouths.
- 5 ½ cups all-purpose flour (remove 5 ½ tsp of flour out of the flour and replace with 5 ½ tsp of vital wheat gluten)
- 5 ½ tsp vital wheat gluten
- ¼ granulated organic cane sugar
- 1 tsp kosher salt
- 1 cup warm milk
- 1 cup warm water
- 1 Tbl active dry yeast
- 2 Tbl of room temp. butter
- Butter layer:
- 1 cup + 2 Tbl of unsalted European-style butter
- Egg wash:
- 1 egg
- 1 tablespoon of whole milk
- **I put on 2 layers of egg wash.**
Add in salt, sugar, and butter and mix thoroughly. Place into standing mixer bowl (you can do this by hand if you prefer) Once the flour mixture and wet ingredients are added into the standing mixer bowl let it mix until completely combined and smooth. It should be slightly sticky. Coat it with some flour, cover with plastic wrap and place into the refrigerator overnight.
Prepare the butter by cutting it into squares and placing it on parchment paper in a square baking dish and cover with another piece of parchment paper. Shape the butter to where it is evenly dispersed within the baking dish. Place in the refrigerator.
Roll out dough on a floured surface until it is in a big square place butter in the center of the dough and fold over the edges to where the butter is no longer seen. If it is warm in your house, you will have to work efficiently so the butter does not get too soft to the point of oozing out of the dough. Roll out the dough into a long rectangle 18-24” long. Brush off all extra flour and fold into thirds cover with plastic wrap and place back into refrigerator for 30 minutes. You will repeat the rolling out to 18-24”
long rectangle, folding into thirds, wrapping in plastic wrap and placing into
the refrigerator four to five times. After the last time, wrap in plastic wrap
and place it into the refrigerator over-night.
Cut the dough in half. Roll out each half to 18-24” long
rectangle. Cut into 6 inch sections and cut each section on the diagonal. You
should get 6-8 triangles out of each rectangle. Brush off all extra flour and
loosely roll each triangle into a croissant shape. **if you want smaller
croissants do 4” cuts**
Place each croissant onto a parchment covered baking sheet.
Cover with a clean tea/kitchen towel and let sit in a warm place for 40
minutes. Prepare egg wash. Uncover and brush on the egg wash let sit uncovered
for 20 minutes and brush on the second coat of egg wash. This is if you want to
do a second coat of egg wash. If you want to do only one let the croissants sit
in a warm place for 60 minutes and then brush on the egg wash right before
placing in the oven
Bake one tray at a time. Place on the bottom rack for 8
minutes. Remove from bottom rack, rotate the tray before placing it on the top
rack to back for the remaining 12 minutes. Depending on your oven the times
might be different. Be sure to keep and eye on your croissants as they bake.
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