I wanted to share the recipe for the croissants that one of my daughters made for us yesterday. Aren’t they beautiful? They tasted even better than they look! The only problem with them is that there weren’t enough!
How to make croissants:
1 1/3 cups cold butter
3 cups all-purpose flour
Cut butter into 1/2-inch slices. Mix with 3 cups flour in a bowl and chill while preparing Step 2.
1 1/2 cups all-purpose flour
1 package yeast
1 1/4 cups milk
1/4 cup sugar
1/2 teaspoon salt
Combine 1 1/2 cups flour and yeast in a large mixing bowl. Meanwhile, heat milk, sugar and salt in a pan on the stove till warm. Add to yeast-flour mixture along with the egg. Beat with an electric mixer for 30 seconds on low, then on high for 3 minutes.
Stir in chilled butter-flour mixture. Flouring hands, knead dough very gently, punching about eight times. Using a floured rolling pin, roll out on a floured surface into a large rectangle (about 20 inches by 10 inches). Fold dough into thirds, wrap, and refrigerate for at least 1 1/2 hours or overnight (or freeze for 30 minutes).
Take dough out of refrigerator. Using a floured rolling pin again, roll dough out on a floured surface into a rectangle as described in Step 3. Fold, wrap, and chill dough again, this time for at least 4 hours or overnight.
Remove dough from refrigerator and divide into fourths by cutting the dough. Return three portions to the fridge. On a floured surface and using a floured rolling pin, roll out dough into a circle. Cut like pizza then roll up slices into crescent shapes. When you cut it, you can either make 12 small ones out of the circle, or 8 large ones. Repeat rolling, cutting, and shaping with the other portions of croissant dough. Place on greased baking sheets, points down, curving ends. Cover and let rise till doubled (about 1 hour). Bake in a 375-degree oven for about 15 minutes.
If you get busy after you make the dough, the dough can remain chilled in the fridge for up to a week at any stage!
You can find this recipe, and more, at our family recipe blog. Click here.