Wednesday, April 27, 2011

Croissants***


Here's where the story begins.  I was thinking about what we should have for dinner tonight and I came up with gnocchi with some sausage and asparagus and other veggies in a lemony sauce...then I thought, "We should have bread with that."  Then I thought how I don't really like to go to the grocery store here alone - I'm kind-of a wuss and it seems to take so long (Metro trip and walking for 5 minutes to and from the stations)  

So instead of wasting my precious time with public transportation, I had the brilliant idea to make bread!  That doesn't take long does it?  Oh right, only about 4 hours.  But you don't have to catch a communicable disease while doing it!

After looking up recipes for french bread, I bagged that whole idea (9 hours! - that wouldn't be ready by dinner) and somehow decided croissants sounded good.

Sure they take time, but totally worth it!  You get a yeasty, bread-y aroma that envelops your apartment (note: if you don't live in a total of 800 sq. ft. the scent probably won't fill up your entire living space), not to mention the delicious flaky satisfaction in a crescent moon shape when you're finished.

It's easy, I promise, try it for yourself!



CROISSANTS
recipe adapted from The American International Encyclopedic Cookbook

1 Tbsp. Active Dry Yeast
3/4 c. Milk
2 c. bread flour
1/2 tsp. salt
1/2 c. butter (I didn't say anything about these being good for you)
1 egg yolk

1.  Dissolve yeast in warm milk (not too hot or it will kill your yeast).  Add this to your flour and salt.  Knead together (this gets pretty sticky - I recommend coating your hands with some bread flour first).  Shape into a ball and place in a greased bowl.  Turn your dough over so that all sides are greased.
2.  Let rise until it doubles in size.

3.  Roll out in a long rectangle.  Dot with butter.  Fold in thirds (like an envelope) then turn so an open side is facing you.  Roll out again.  Dot with butter again and fold again.  Wrap in waxed paper and refrigerate.
4.  Roll out chilled dough.  Dot with butter.  Fold edges into center and then in half again.  Turn and do it again.  Wrap it up and put it back in the fridge.
5.  Repeat step 4 again.

6.  You're almost done!  Roll out the dough thinner this time and cut into triangles.  Roll the triangles up (from the thick end towards the point) into crescent moons and placed on well greased cookie sheet.  Cover with a greased sheet of waxed paper.  Let rise until double in size.
7.  Brush tops with egg (mixed with a little water) then bake at 425˚F for ~15-20 minutes.
***If you're like me, you are thinking, "those sound good but you know what would be better?  Chocolate croissants!"  I thought so too...When you are wrapping the croissants up place some chocolate pieces (I used Dove chocolates) at the wide end and wrap the croissant around them.  When they come out of the oven, melt some chocolate and drizzle over the top!

If you are looking for other sweet ideas click here.

14 comments:

Karen said...

YUM!! I could never do that here!

Sarah M. Flinn said...

You should try them...The recipe I used said there were no changes for high altitude.

I need to get that recipe from you for the focaccia bread too!

Vanessa said...

I just added your guest post to my blog. Thank you so much! Here's the link:
http://www.gerberadesigns.com/triedandtrue/?p=745

I can't wait to try the recipe!

Lisa said...

Oh my gosh, I've gotta try these. My mom's been begging me to make her chocolate croissants and your recipe looks so easy to follow. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your croissants up. http://sweet-as-sugar-cookies.blogspot.com/2011/05/sweets-for-saturday-19.html

Sarah M. Flinn said...

Lisa, they really are very easy - just takes some time! I posted my link on your site, thanks so much for the invitation!

And when you make them, let me know how they turn out :)

Lisa said...

Thanks for linking this up to Sweets for a Saturday.

Lisa said...

I have some questions. How long do you put it back in the fridge for? Also, when you say in step 4 - fold to center then in half, do you mean make the envelope (thirds) and then fold that in half? Or, do you mean fold each side (as though to an invisible center line), then in half so it's like you've done fourths? I'm really hoping to make this soon so I want to make sure I do it all right.

Sarah M. Flinn said...

Hey Lisa,

I think it was about 30 minutes in the fridge each time (mostly just depended when I remembered to get up and check) but you are just looking for it to cool down again from your hands kneading it. Also, it will continue to rise each time you put it in the fridge so when you go to take it out it will feel a little puffy wrapped in the waxed paper.

When you fold it, fold each side into the center invisible line then fold in half on that center line (so it's in 4ths and all the butter is enclosed). Sorry that was confusing. I had a hard time figuring it out myself.

One more thing that you probably already know from making bread, but it took about 30 minutes for it to double in size both times you let it rise but just watch it.

Let me know how it turns out! Also, thanks for hosting the linking party...I got a ton of great ideas :)

Chef in Training said...

YUM! this looks great! i am your newest follower and would love it if you would check out my blog and follow me too! Thanks!
-Nikki
http://chef-n-training.blogspot.com/

Sarah M. Flinn said...

Thanks Nikki! I will definitely be stopping by your blog!

Lisa said...

Okay, one more question - the dotting it with butter step seems to be done about 6 times, so how much butter did you use to dot it with each time (since recipe only calls for 1 stick)? Thanks so much for answering all my questions. It's a big help.

Sarah M. Flinn said...

Lisa, no problem at all! I am glad to answer your questions!

I wasn't real exact about it. I took probably about 1 tsp. clumps at a time and dotted them all over. I think I remember having a little more the last time I folded than the rest of the times but it doesn't really matter. Just so it all gets in there and so there is some between each layer so they will bake up flaky.

Hope this helps!
-Sarah

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Sarah M. Flinn said...

Thanks brinkka2011 for stopping by and adding my blog to your feed! Don't forget to update the site address now that I've moved http://callmefudge.blogspot.com
-Sarah