So, croissants are pretty involved! But I found a recipe that wasn't as hard as others and they turned out GREAT. We ate them with chicken salad, and Andy loved it! The dough reminded me of a tougher cinnamon roll dough when I got it out of the fridge. It was interesting. But they turned out, and that's ALL that matters. :)
Quick & Easy Croissants
Makes 24
1/2 cup water
1/3 cup evaporated milk
3 Tablespoons butter, room temperature
1 egg, room temperature
1-1/2 teaspoons salt
3 Tablespoons sugar
*3 cups flour
2-1/4 teaspoons yeast
*(I usually only do breads with whole wheat, but since I wasn't sure about these I did 1/2 & 1/2, & it worked good.)
Combine yeast, 1 cup flour and other dry ingredients. Combine water and milk; heat to 120 to 130 degrees F.
Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Place dough in lightly oiled bowl and turn to grease top. Cover and refrigerate for 2 hours.
Place dough on floured surface and knead about 6 times to release air bubbles. Divide into 3 parts. Roll each part into a 14-inch circle. With a sharp knife or pizza cutter, cut into 8 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching (45-60 mins.)
Combine 1 slightly beaten egg and 1 tablespoon water; brush croissants with egg mixture. Bake in preheated 350 degrees F oven 15 to 18 minutes or until golden brown. Brush with melted butter. Remove from cookie sheets and cool.
Michele
Quick & Easy CroissantsMakes 24
1/2 cup water
1/3 cup evaporated milk
3 Tablespoons butter, room temperature
1 egg, room temperature
1-1/2 teaspoons salt
3 Tablespoons sugar
*3 cups flour
2-1/4 teaspoons yeast
*(I usually only do breads with whole wheat, but since I wasn't sure about these I did 1/2 & 1/2, & it worked good.)
Combine yeast, 1 cup flour and other dry ingredients. Combine water and milk; heat to 120 to 130 degrees F.
Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Place dough in lightly oiled bowl and turn to grease top. Cover and refrigerate for 2 hours.
Place dough on floured surface and knead about 6 times to release air bubbles. Divide into 3 parts. Roll each part into a 14-inch circle. With a sharp knife or pizza cutter, cut into 8 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching (45-60 mins.)
Combine 1 slightly beaten egg and 1 tablespoon water; brush croissants with egg mixture. Bake in preheated 350 degrees F oven 15 to 18 minutes or until golden brown. Brush with melted butter. Remove from cookie sheets and cool.
Michele
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