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Croissants You Can Make in a Hurry
Although these flaky croissants must rise overnight in the refrigerator there is only 45 minutes of actual prep time. Who doesn't love fresh croissants for breakfast?
This recipe is a simplified croissant recipe and, by following the tips in the blog post, a novice baker can easily make those oh-so-impressive croissants.
Prep Time 45 minutes
Cook Time 20 minutes
Servings 12 large croissants
- 1 1/2 cups unsalted butter , room temperature
- 1/4 cup flour
- 2 packages active dry yeast
- 1 tablespoon sugar
- 1 cup warm (110F) water
- 1 egg , room temperature
- 3 1/3 cup bread flour
- 1/2 teaspoon salt
Cut the flour into the butter until it is well mixed.
Shape the butter mixture into a 1/4 inch thick rectangle on a sheet of waxed paper.
Cover with waxed paper and chill while preparing the dough.
Place the yeast and sugar in a bowl.
Add the water and stir until well mixed.
Set aside for five minutes and let foam.
Beat in the egg.
With the mixer running add the flour, a little at a time, until the dough pullss away rom he sides of the bowl.
Knead for 5 minutes by mixer or 10 by hand.
Here's the weird part..but trust me
Throw the ball of dough down onto a counter from 20 inches up. Repeat about 50 times, reforming the ball as necessary.
The last time you throw it down watch carefully - it will expand and contract. That means it's ready.
Roll the dough out on a lightly floured board into a 15x17 inch rectangle.
Keep the counter floured.
Place the chilled butter in the middle of the rectangle.
Begin folding the dough with the short end nearest you. Fold to the center.
Bring the opposite end over the center.
Now fold the sides over the center.
Turn the dough over so the folds are underneath.
Using a gentle rocking motion to roll dough. Do not roll over the edges.
Fold the dough as before.
Turn it over.
Give it a half turn.
Roll out as before.
If the butter starts to ooze out put it in the fridge for a few minutes.
After you've rolled it out the last time cover and chill it for 45 minutes.
Cut 2 even triangles from the dough.
Wet each tip with a little water.
Roll up from the wide end to the tip and form into a crescent.
Place on cookie sheet.
Brush with melted butter.
Cover with plastic wrap and let rise in the refrigerator overnight. If you are in a hurry and your kitchen is relatively cool you can let them rise about 30 minutes on the counter.
Next day bake at 400F for 15 to 20 minutes.