Traditional Buttery French Croissants for Lazy Bistro Breakfasts

Name: Traditional Buttery French Croissants for Lazy Bistro Breakfasts
Prep time: 26 h
Cook time: 20 min
Total time: 26 h 20 min
Yield: 8-12 Croissants, 8-12 serving(s)
Ingredients: 115 ml warm milk; 30 ml warm water; 1 egg; 325 g strong white bread flour; 1 teaspoon salt; 2 tablespoons caster sugar; 25 g softened butter; 7 1/2 g easy blend dried yeast; 175 g softened butter; 1 egg, beaten; 1 tablespoon milk

Community Pick

Submitted by French Tart

"I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves."

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photo by Jonathan Melendez

Ready In:: 26hrs 20mins
Ingredients:: 11
Yields:: 8-12 Croissants
Serves:: 8-12

ingredients

Croissants
115 ml warm milk
30 ml warm water
1 egg
325 g strong white bread flour
1 teaspoon salt
2 tablespoons caster sugar
25 g softened butter
7 ¹⁄₂ g easy blend dried yeast
175 g softened butter
Egg Wash
1 egg, beaten
1 tablespoon milk

directions

Preheat oven temperature to 200C/400F/Gas 6.
BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar, 1 oz butter and the yeast into your machine and select dough, normal. This will mix, knead and prove the dough and takes about an hour and a half depending on your machine.
BY HAND: Put the egg, flour, salt, sugar, 1 oz butter and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Cover and put the dough in a warm place, until it has nearly doubled in size.
BUTTER DOUGH: Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic.Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm - 20" X 8".
Separate the remaining butter into 3 portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a 1cm/1/2" border around the edges. Fold the dough into three , bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over.
Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets. Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up - please see photos as a guide. It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky. After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.
Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 4 to 6 triangles. Take one triangle at a time,and brush the triangle with the egg wash of milk and egg. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze.
TO FREEZE: At this point the croissants can be frozen; Open freeze them on a large tray, a baking tray is fine and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.
TO BAKE: Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour.Bake for 15 to 20 minutes until golden brown and puffy.

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Reviews

Wow , these are amazing! They did not raise as much as I had hoped but still wonderful. I had to convert the measurements, it took me a long time so let me help someone else out! 1/2 c milk or 3 7/8 oz, 1/8 c water or 1 1/8 oz, 2 1/3 c flour + 1 tsp, 7/8 oz butter, 1 tsp yeast, 6 1/8 oz butter. I made half of them into regular croissants and filled the other half with a cream cheese and sugar mix with homemade strawberry jam. Next time I will try the cream cheese mix and choc chips. I took them to work and everyone has made special requests for our Monday meetings, thanks for the pics they really help!

Amber C.
I would give it 10 stars if I COULD!!! This is HANDS downnn THEE BEST thing Ive EVER made in my LIFE!!! Follow the Directions carefully and you will have PERFECTION!! The pictures are an immense help or I wouldve been lost. I made mine with Bonne Maman Raspberry Preserve with a piece of Dark Lindt chocolate inside. I wish Id quadrupled the recipe...it doesnt make many, and this is definitely a recipe to have ON HAND to impress friends and family!

healinghands111
These are amazing and incredible easy (when following the pics). For those converting to US units, I found that using 1 TBS of yeast worked well, and they turned out amazingly fluffy. I make these randomly for friends and neighbors and everyone is surprised they didn't come from a bakery. I lived in France for awhile and these bring me right back. Great to dunk into a fresh cup of coffee!

taraleigh25
5 stars for sure! These are amazing. Although you do need to do quite a bit of work, I assure you it's well worth it! Just make sure you use the pictures as a guide or it tends to get confusing. I just had them for breakfast and WOW! Buttery, soft, everything you want a croissant to be. The family cleared them off! Next time I'll try different fillings. :)

Amy 8295
i had always been too scared of making croissants because they are apparently so hard to make - but i gave this a go by hand and they turned out very very good and not as hard as id thought! beautifully puffy and crispy; bit smaller and slightly less sugar and salt than the ones im used to, but that`s just a matter of preference:) next time ill try to baste the pastry pedantically including the exposed edges, which fanned out during baking (there were differences in the final feuilled 'look' according to whether they had egg on or not - even just a little missed bit was obvious :) also found it`s handy to keep an eye on them the last 5 minutes as they brown really quickly once they get going. the fridge time in between rolling - i wasnt sure so i left them in for about 15 minutes, then 30 mins after the 3rd rolling...is that about right? anyway they went well - my family and i loved them; you made it easy to follow; thank you!

lightawake

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RECIPE SUBMITTED BY

French Tart

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The sunflowers in the field behind my house in SW France: <img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /> I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!) This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden: <img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /> Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old: <img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo: <img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /> My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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