NO-FEAR CROISSANTS (SALLYE)

2
sallye bates

By
@grandedame

Did you think croissants were beyond your capabilities? This recipe will prove you wrong.

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
5 Hr
Cook:
30 Min
Method:
Bake

Ingredients

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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

FOR EGG WASH

1 large
egg yolk
1 Tbsp
milk

How to Make NO-FEAR CROISSANTS (SALLYE)

Step-by-Step

  • 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.

Printable Recipe Card

About NO-FEAR CROISSANTS (SALLYE)

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: French
Other Tag: For Kids




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