(BIG WARNING! DO READ IF YOU ARE PLANNING ON MAKING THIS RECIPE! This recipe is not for the faint of heart! It requires an entire day of working the dough and the dough will be very tough to roll out. If you want to give this hard recipe a go, you have been warned.)
Ingredients:
Bread
3/4 cup of lukewarm water
2 eggs at room temperature
1 tablespoon of sugar
2 tablespoons of melted butter
1 package of yeast
5 cups of flour
1/2 cup of dry milk powder
2 teaspoons of salt
Butter
3 3/4 sticks of cold butter
1/2 teaspoon of salt
1/2 cup flour
Preparation:
1. Place the eggs, water, sugar, 2 tablespoons of butter, and yeast in a small bowl. Let it sit for 5 minutes so the yeast will activate.
2. Shred the cold butter for the butter mixture in a cheese grater over a mixing bowl. Gradually add the salt and flour till it has fully combined.
3. Spread the butter mixture on a plastic until it becomes and 8 x 8 inch square. Wrap and refrigerate for 30 minutes.
4. Whisk the flour for the bread mixture, milk powder, and salt. Then fold in the wet, yeast mixture until it forms a dough. Flour your surface and knead the dough for 7 to 10 minutes to activate the gluten. Once the dough is smooth, wrap it plastic wrap and let it chill for 30 minutes.
5. Once the dough has chill, roll it out in 12 x 12 inch square.
6. Unwrap the butter and place it in the center of the dough at a 45 degree angle. (It will look like a diamond in the square) Pull the corners of the dough to the center of the butter diamond. Moisten the edges with water to enclose the butter. Turn of the dough square to roll out.
7. Press on the dough gently to roll it out. (This is the difficult part because the dough with the hard butter is very tough to roll out) Once it is liable, roll it out to be 20 x 10 inch rectangle.
8. Fold the dough hamburger style into thirds like a business letter. Rotate the dough and roll it out again to be a 20 x 10 inch rectangle. Fold it again the same way and then wrap it in plastic wrap and place in the refrigerator so the gluten can relax for 30 minutes.
9. Once the time is up, roll the dough out and fold it for 2 more times, then place in the refrigerator to chill for at least one hour.
10. To shape the croissants, cut the cut in half and freeze the one half.
11. Roll the other half to a 13 x 18 inch rectangle and trim the edges so they can be even.
12. Cut the dough into thirds lengthwise and half down the center. Cut each individual piece diagonally. Then take each triangle and roll from the two sided part to the tip. Place each pastry on the parchment paper on a baking sheet and refrigerate for 30 minutes.
13. Take the croissants out and let it sit at room temperature for at least an hour.
14. Preheat the oven for 425 degrees.
15. Brush some egg wash over each individual croissant. Bake them for 15 minutes, then reduce the oven heat for 350 degrees for an individual 10 minutes.
16. Let the croissants cool for a bit before eating.
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The Ultimate Cookbook
RandomFun recipes to use when you feel like cooking something special. Most of these recipies are fun to make and easy for begginners. These are my recipies that use often of course, but if I'm using someone else's, I'll make note of that.
