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.
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- 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
1Place yeast and sugar in small glass bowl. Stir until sugar and yeast are well blended, adding warm milk slowly.
Set aside to completely cool
2Sift salt and flour into large glass mixing bowl.
3Slice cold butter into small cubes and add to flour mixture.
Cut butter into flour using a fork until big crumbles form.
4Add the cooled yeast/milk mixture to the dough and continue working with fork just until the dough begins to form a ball.
NOTE: THE BUTTER SHOULD STILL BE IN PEA SIZED PIECES.
5Wrap dough ball securely in plastic wrap and knead slowly to form a square.
Place in freezer for 30 minutes.
6Prepare a clean flat surface for working.
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.
7Remove the dough from fridge and begin rolling the dough to form a rectangular 2 to 3 times as long as it is wide.
NOTE: BE PATIENT, THE DOUGH WILL GET EASIER TO ROLL AS YOU WORK WITH IT.
8Fold the short sides into the middle.
Rotate the dough a quarter turn and continue rolling to lengthen.
Turn the dough over so seams are underneath.
9Repeat the folding and rolling process 3 more times.
Once again wrap the dough in plastic wrap and place in fridge for at least 2 hours (or overnight)
10Again, set up your clean flat surface and lightly flour it and your rolling pin.
Prepare a baking sheet lined with parchment paper.
11Roll the dough into a 9" x 16" rectangle (size is approximate).
Cut the dough into triangles. Try to make triangles equal in size (it should make about 8 pieces)
12Cut a small slit in the center of each triangle base (the small end) and stretch the corners and tip.
13Begin rolling the triangle, starting from the wide end of the triangle to the tip to make the croissant.
Place on prepared baking sheet with tip side down.
14Repeat process until all triangles are made into croissants.
Cover entire baking sheet with plastic wrap and set in warm dry place to rise for 2 to 3 hours.
15To make egg wash, whisk the milk and egg together until well blended.
16Preheat oven to 450ºF.
Brush each croissant with the egg wash (use all of the wash)
17Bake for 8 minutes, then reduce the oven to 375º.
Bake for another 10-15 minutes until croissants are a nice toasty brown.
18Remove from oven and place on wire rack to cool before serving.
19And there you have it, folks. Another challenge conquered.