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.
- 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
How to Make NO-FEAR CROISSANTS (SALLYE)
- 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.