NO-FEAR CROISSANTS (SALLYE)
A no-fear uncomplicated feat that is just a little time consuming but so worth it if you just follow the instructions. It's not rocket science!
Note: Prep time shown includes fridge and rising times.
Enjoy conquering this culinary challenge.
Featured Pinch Tips Video
- 1 pkg
- (7 grams) active dry yeast
- 1/2 c
- lukewarm milk (105º to 110º)
- 3 Tbsp
- granulated sugar
- 1-1/4 stick
- unsalted butter, very cold
- 2 c
- bread flour
- 1/2 tsp
- sea salt
- 1 large
- egg yolk
- 1 Tbsp
FOR EGG WASH
Set aside to completely cool
Cut butter into flour using a fork until big crumbles form.
NOTE: THE BUTTER SHOULD STILL BE IN PEA SIZED PIECES.
Place in freezer for 30 minutes.
NOTE: I HAVE A LARGE CERAMIC CUTTING BOARD, BUT PARCHMENT OR WAX PAPER LAID ON YOUR KITCHEN COUNTER WILL WORK.
Lightly dust the work surface and your rolling pin with flour.
NOTE: BE PATIENT, THE DOUGH WILL GET EASIER TO ROLL AS YOU WORK WITH IT.
Rotate the dough a quarter turn and continue rolling to lengthen.
Turn the dough over so seams are underneath.
Once again wrap the dough in plastic wrap and place in fridge for at least 2 hours (or overnight)
Prepare a baking sheet lined with parchment paper.
Cut the dough into triangles. Try to make triangles equal in size (it should make about 8 pieces)
Place on prepared baking sheet with tip side down.
Cover entire baking sheet with plastic wrap and set in warm dry place to rise for 2 to 3 hours.
Brush each croissant with the egg wash (use all of the wash)
Bake for another 10-15 minutes until croissants are a nice toasty brown.