FLAKY BUTTER CROISSANTS RECIPE | LAND O’LAKES
Get the perfect flaky croissant with our butter croissant recipe. Serve these tender flaky pastries for a special brunch.
Provided by Land O'Lakes
Categories Rolls Yeast Butter Sweet Savory Baking Dairy Breakfast and Brunch Bread Side Dish
Total Time 1 hours 1 minutes
Prep Time 1 hours 55 minutes
Yield 24 croissants
Number Of Ingredients 11
Steps:
- Combine butter and 1/3 cup flour in bowl; beat at medium speed, scraping bowl often, until well mixed.
- Line baking sheet with waxed paper. Spread butter mixture into 12x6-inch rectangle on waxed paper. Place another piece of waxed paper over butter mixture. Refrigerate about 1 hour or until firm.
- Combine milk, sugar and salt in 1-quart saucepan. Cook over medium heat 4-5 minutes or until sugar is dissolved. Cool to lukewarm (105°F to 115°F).
- Place warm water and yeast in bowl; stir until dissolved. Add cooled milk mixture, 2 cups flour and egg. Beat at medium speed, scraping bowl often, until well mixed. Stir in enough remaining flour to make dough easy to handle.
- Turn dough out onto lightly floured surface; knead about 5 minutes until smooth and elastic. Cover; let rest 10 minutes.
- Roll dough into 14-inch square. Place chilled butter mixture onto one-half of dough. Fold over other half of dough; seal edges. Roll into 21x12-inch rectangle. Fold into thirds; seal edges. Cover with plastic food wrap; refrigerate 1 hour. Repeat rolling and folding dough 3 times. Cover; refrigerate 3 hours or overnight.
- Roll out dough into 24x14-inch rectangle. Cut rectangle in half lengthwise; cut into 6 even sections, making 12 (7x4-inch) squares. Cut each square diagonally, making 24 triangles. Roll up each triangle loosely, starting from wide edge. Place point down onto greased baking sheets; curve ends. Cover; let rise about 30 minutes or ntil double in size.
- Heat oven to 375°F.
- Beat egg yolk and water in bowl; brush over croissants. Bake 13-16 minutes or until golden brown.
Nutrition Facts : Calories 200 calories, FatContent 12 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 50 milligrams, SodiumContent 200 milligrams, CarbohydrateContent 20 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams
BUTTERY CROISSANTS RECIPE: HOW TO MAKE IT
A traditional dinner roll like this is always welcome at holiday dinners. This croissant recipe makes a big batch, so it's great when you're entertaining.
Provided by Taste of Home
Total Time 01 hours 15 minutes
Prep Time 60 minutes
Cook Time 15 minutes
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour., In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges. , Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight., Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles. , Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 115 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 133mg sodium, CarbohydrateContent 11g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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QUICK BUTTER CROISSANTS RECIPE | ALLRECIPES
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Reviews 4.4
Total Time 7 hours 5 minutes
Category Bread, Yeast Bread Recipes
Calories 311.5 calories per serving
- Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.
FLAKY CROISSANTS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Total Time 45 minutes
Calories 375 calories per serving
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add warm water and shortening. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Cover and refrigerate for 2 hours. , Turn dough onto a lightly floured surface; roll into a 15x10-in. rectangle. In a small bowl, beat cold butter until softened but still cold. Spread dough with a fourth of the butter. Fold dough into thirds, starting with a short side. Turn dough a quarter turn. Repeat rolling, buttering and folding three times. Wrap in plastic. Refrigerate overnight. , On a floured surface, roll dough into a 14-in. square. With a sharp knife, cut into quarters. Cut each quarter diagonally in half, forming two triangles. Roll up triangles from the wide end; place with pointed end down 2 in. apart on a greased baking sheet. Curve ends to form a crescent shape. Cover and refrigerate for 20 minutes., Brush with egg. Bake at 425° for 13-18 minutes or until golden brown. Remove from pan to a wire rack to cool.
BEST HOMEMADE CROISSANTS RECIPES - HOW TO MAKE HOMEMADE ...
From delish.com
Total Time 1
Category nut-free, vegetarian, brunch, breakfast, brunch
Cuisine American, French
- In a large bowl, whisk together flour, sugar, and salt. Add yeast and whisk again. Add cold butter to dry ingredients and toss to coat well. Use your hands to cut butter into flour, making sure to toss and keep all butter coated in flour as you go. Butter should remain large and none should be smaller than a walnut halve. Add cold milk and stir with your hands until a dough starts to form. Add more milk, 1 tablespoon at a time, until dough just barely holds together when squeezed. (It's better to err on the side of the dough being too dry rather than too wet.) Dump dough onto counter and fold it over itself a couple of times to bring it together and make sure there are no large dry spots, then pat into a large square and cover with plastic wrap. Refrigerate at least 1 hour. Dust counter with flour and roll dough into a rectangle roughly 15”-x-12”. With the longer end parallel to counter edge, fold the right side into the middle, then fold the left side over. Dough should be folded into thirds much like a letter. Rotate the dough 90 degrees so the seem faces you. Roll the dough out into a 15”-x-12” rectangle again and repeat the same folds. Wrap back in plastic wrap and refrigerate 30 minutes. Then roll dough out into 15”-x-12” rectangle once more and repeat the same folds. Wrap in plastic wrap and refrigerate 4 hours and up to overnight. Let dough sit at room temperature for 10 minutes before beginning to shape. Dust counter with more flour and roll dough out into a 20”-x-14” rectangle. If dough stretches back or doesn’t seem to be rolling easily, let it rest for a few minutes then continue rolling. (You may need to let the dough rest a couple times during this process). After dough reaches the desired length, let it rest for 5 minutes before cutting, to prevent the croissants from shrinking too much. With the long end of your dough parallel to counter, cut dough in half lengthwise so that you have 2 pieces that are 20”-x-7”. For traditional croissants, cut into triangles that are 5” wide at the base. To do this place your ruler at the base of the croissant and with your knife or bench scraper at will be the point angle it down toward the 5” mark on the ruler. Alternate making the base of the triangle at the bottom or top of the strip of dough. In the center of the base of each triangle cut a 1” deep slit and fan apart to create an exaggerated “V” in the cut. (This helps give the croissant a longer, better shape.) Gently tug and stretch the point of the triangle out a little. Starting at the base, loosely roll toward the tip, making sure the tip ends up completely under the croissant. This will help ensure the croissant holds its shape and rises tall during baking. For chocolate croissants, cut into 4” wide rectangles. Place some chocolate (or 1 baking baton) about 1 ½” up from the bottom of the rectangle, then fold the dough over chocolate once. Place more chocolate right at the fold, then continue to roll croissant until seem is underneath. Place croissants on two large parchment lined baking sheets. Cover with kitchen towels and let rise in a warm spot for 3 to 4 hours. Croissants may not double in size, but will look puffy. Dough should spring back slowly when poked with a finger. Preheat oven to 425°. Brush tops of croissants with egg wash and bake for 8 minutes. Reduce heat to 375° and rotate baking sheets. Continue baking 14 to 17 more minutes, or until croissants are deeply golden and puffed. Let cool 10 minutes before eating.
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