Bakery Style Croissants At Home?

on
  • Course: Desert.
  • Cuisine: American.
  • Prep time: 12 hours 45 minutes.
  • Cook time: 25 minutes.
  • Total time: 13 hours 10 minutes.

Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!

INGREDIENTS:

MAKES 18

  • 15ml/1 tablespoon active dry yeast
  • 335ml/11fl oz/generous 1¼ cups lukewarm milk
  • 10ml/2 tsp caster (superfine) sugar
  • 7.5ml/1½ tsp salt
  • 425-505g/15oz-1lb 2oz/3⅔-4½ cups strong white bread flour
  • 225g/8oz/1 cup cold unsalted (sweet) butter
  • 1 egg beaten with 10ml/2 tsp water, for glazing.

STEPS:

  1. Stir together the yeast and warm milk in a large bowl. Leave for 15 minutes to dissolve. Stir in the sugar, salt and 150g/5oz/1¼ cups of the flour.
  2. Using a dough hook, on low speed, gradually add the remaining flour. Beat on high until the dough pulls away from the sides of the bowl. Cover and let rise in a warm place until doubled, about 1½ hours.
  3. On a floured surface, knead the dough until smooth. Wrap it in baking parchment and chill for 15 minutes.
  4. Divide the butter into two halves and place each between two sheets of baking parchment. With a rolling pin, flatten each to form a 15 x 10 cm/6 x 4in rectangle. Set aside.
  5. On a floured surface, roll out the dough to 30 x 20cm/12 x 8in. Place a butter rectangle in the centre. Fold the bottom third of dough over the butter and press gently to seal. Top with the other butter rectangle, then fold over the top dough third.
  6. Turn the dough so that the short side is facing you, with the long folded edge on the left and the long open edge on the right, like a book.
  7. Roll the dough gently into a 30 x 20cm/12 x 8in rectangle; do not press the butter out. Fold in thirds again and mark one corner with your fingertip to indicate the first turn. Wrap and chill for 30 minutes.
  8. Repeat twice more: again position the dough like a book, roll, fold in thirds, mark, wrap, and chill. After the third fold, chill for at least 2 hours (or overnight).
  9. Roll out the dough about 3mm/⅛in thick to a rectangle about 33 cm/13 in wide. Trim the sides to neaten.
  10. Cut the dough in half lengthways, then cut into triangles 15cm/6in high with a 10cm/4in base.
  11. Gently go over the triangles lengthways with a rolling pin to stretch slightly. Roll up from base to point. Place points down on baking sheets and curve to form a crescent. Cover and leave to rise in a warm place until more than doubled in volume, 1-1½ hours. (Or, chill overnight and bake the next day.)
  12. Preheat the oven to 240°C/ 475°F/Gas 9. Brush with the glaze. Bake for 2 minutes. Lower the heat to 190°C/375°F/Gas 5. Bake until golden, 10-12 more minutes. Serve warm.

World’s Healthiest Bread...

Nutrition Servings: Amount Per Serving

Calories: 195.5kcal | Protein: 3.1g | Carbohydrates: 15.8g | Dietary Fiber: 0.6g | Sugars: 1.8g | Fat: 13.4g | Saturated Fat: 7.1g | Cholesterol: 45.9mg | Vitamin A IU: 365.2IU | Niacin Equivalents: 1.9mg | Folate: 46mcg | Calcium: 24.3mg | Iron: 1mg | Magnesium: 6.6mg | Potassium: 56.6mg | Sodium: 303.5mg | Thiamin: 0.2mg;