Croissants

I’ve always wanted to make croissants, but found it to be an intimidating task. After eating delicious turkey and Swiss cheese sandwiches on pretzel croissants with honey mustard dipping sauce (from Sam’s Club), I made up my mind to finally try it. The first batch of dough didn’t rise due to expired yeast and (I think) a faulty recipe. Finding a different recipe proved to be a hard first task. Every recipe was different or had something weird about it, so I finally called home and asked my sister to look up one from my culinary book. On Cooking had a basic recipe. All I can say is croissants take FOREVER to make! I made some of them pretzel and the rest just plain.

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Croissants
Ingredients:
Notes about weighing ingredients below.
2 lbs 4 oz bread flour
1 oz salt
6 oz sugar
21 oz milk, heated to 90 degrees
1 oz yeast
1 lbs 8oz butter
1 egg for egg wash (mix with water)

Directions:
Stir flour, salt and sugar together in the bowl of the mixer with a dough hook.

Mix warm milk and yeast mixture together. Add to dry ingredients and stir until combined. kneed on medium speed for about 10 minutes.

Place dough in a large greased or floured bowl, cover and let rise until doubled in size, approximately 1 hour.

Prepare butter while dough is rising. Place the butter in between two large pieces of parchment or wax paper to approximately 8×11″ and chill.

After dough has risen, punch it down and roll out into a large rectangle about 1/2 inch thick and large enough to enclose the butter. Place unwrapped butter in the center and fold the dough around the butter, enclosing it.

For the next part, I highly recommend watching a few Youtube videos on how to laminate croissant dough. Sorted was the one I decided to follow. It made the process much less intimidating to me.

Roll out the block of dough into a long rectangle (about 1″ thick). Fold dough in thirds, a single book fold. This completes the first turn. Wrap the dough in plastic and chill for approximately 20-30 minutes. Repeat two more times. Chill overnight before shaping and baking.

To shape croissant rolls, cut off 1/4-1/2 of the block at a time and keep the rest in the fridge. Roll each section of dough into a large rectangle about 1/4 inch thick. Cut into uniform triangles. Starting with the large end, roll each triangle into a crescent and place on a paper-lined sheet. Make sure the ends are well under the roll. I bent my edges in to form more of a crescent for some.

Brush with egg wash. Proof until doubled (this takes forever), but not in a warm place, so the butter won’t melt.

Make at 375 degrees for 12-15 minutes or until golden brown .

To make Pretzel Croissants:

Bake 1/4 cup baking soda in a 250 degree oven for 1 hour. Store indefinitely.

Mix 1/4 cup baked baking soda with 8 cups cold water. Once croissants have risen, dip into the baking soda water, letting excess drip off. Brush with egg wash and sprinkle with salt, sesame seeds or poppy seeds if desired.

Warning: this makes 60 croissants (as if you couldn’t tell by the mass amounts of butter) I halved the recipe and it still worked and made about 20 or more.

Weights: (for a half recipe) 

These are the rough estimates that I used. Just remember, not all ingredients have the same mass.
1 lb 2 oz of flour is about 3.5 cups
3 oz sugar is 1/2 cup minus 1 tablespoon
1 tablespoon salt
10.5 oz milk (1 1/4 cups)
1/2 oz yeast (or two packages)
12 oz butter (or 3 sticks of butter)