FLAKY BUTTERY CROISSANT RECIPE RECIPES

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FLAKY BUTTER CROISSANTS RECIPE | LAND O’LAKES



Flaky Butter Croissants Recipe | Land O’Lakes image

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

1 1/2 cups Land O Lakes® Butter softened
1/3 cup all-purpose flour
3/4 cup milk
1/4 cup sugar
1 teaspoon salt
1/2 cup warm (105°F to 115°F) water
2 (1/4-ounce) packages active dry yeast
3 3/4 to 4 1/4 cups all-purpose flour
1 large Land O Lakes® Egg
1 large Land O Lakes® Egg (yolk only)
1 tablespoon water

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



Buttery Croissants Recipe: How to Make It image

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

1-1/2 cups butter, softened
1/3 cup all-purpose flour
DOUGH:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/4 cup sugar
1 large egg
1 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour

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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