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Croissants

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
10 hours 30 minutes
Total Time 11 hours
Servings: 12 Rolls
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

  • 1 1/2 cups Milk, water, or yogurt. Lukewarm
  • 1/4 cup Brown Sugar
  • 1 tbsp Yeast
  • 3 1/4 cups Flour
  • 1 tbsp Salt
  • 1 1/2 cups Butter, Cold!
  • 1 Egg. For wash.

Method
 

  1. Bloom yeast with sugar and liquid
  2. Mix yeast and flour. Knead until smooth. Refrigerate 1 hour.
  3. Butter - Pound into a roll 8"x5". Refrigerate.
  4. Roll the dough into a 16"x10" rectangle.
    Place the butter in the middle of the rectangle across the narrow part.
    Fold top and bottom thirds of dough over butter.
    Roll to 16"x10". Repeat the folding and rolling 5 times. Make sure the butter does not get soft. Refrigerate 8 hours or overnight.
  5. Roll chilled dough to thickness of 1/4 inch.
    Cut into triangles.
  6. Roll the triangles started at the widest side towards the point. Stretch the point as needed for additional wraps.
  7. Let rise. Egg wash the tops
  8. Bake at 400 for 8 to 12 minutes. if desired, remove rolls from the oven, repeat egg wash and top with nuts or seeds. Turn down the heat to 375. Return rolls to the oven bake for another 8 to 12 minutes.