Ingredients for Croissants
For this recipe, you will need:
- 1/2 cup water
- 1/3 cup evaporated milk
- 3 tablespoons butter, room temperature
- 2 eggs, one at room temperature
- 1 1/2 teaspoon salt
- 3 tablespoons sugar
- 3 cups bread flour
- 2 1/4 teaspoons active dry yeast
DirectionsMix the Croissant Ingredients
- In one bowl, combine the yeast, salt, sugar, and 1 cup of flour. Set aside.
- In another bowl, mix the water and milk. Warm up the mixture on the stove or in the microwave until it is between 120 and 130 degrees.
Make the Dough
- I'm going to use my stand mixer to make the dough. In a mixing bowl, first combine the dry mixture, then the milk and water mixture, and then the butter.
- Now I'm going to attach the beater. Beat for about four minutes on medium speed. Next, add 1 egg and beat for another minute.
Knead the Dough
- Then, switch the beaters to a dough hook attachment. Gradually add the remaining flour, and knead for five to seven minutes, until the dough is smooth and elastic.
Grease and Refrigerate the Dough
- While the dough is kneading, lightly oil a bowl a mixing bowl. Remove the dough hook, and place the dough in the bowl. Rotate the dough so the top is also greased.
- Cover and refrigerate the dough for two hours. Most croissant recipes call for a lot of folding and refrigerating, sometimes totaling 12 hours or more.
- Since this recipe takes less time, the croissants will look a little like crescent rolls. But they'll still taste like croissants.
Divide and Cut the Dough
- After the dough has rested, lightly flour a rolling surface and rolling pin. Put down the dough and knead about six times to release all the air bubbles.
- Then, divide it into three parts. Roll each part into a 14-inch circle. With a sharp knife or pizza cutter, cut the circle into eight pie-shaped wedges.
Shape the Croissants
- Now, roll each wedge, starting with wide part and rolling towards the point. Place them on a paper-lined sheet, with the point side facing down. Then, curve them into a crescent shape.
- Preheat the oven to 350 degrees. Let the shaped croissants rise for another 15 minutes while the oven reheats.
Bake the Croissants
- The last step is to combine a slightly beaten egg and 1 tablespoon of water. Brush the croissants with the egg mixture; this will give them a nice golden color.
- Bake for 15 to 18 minutes. When they are golden brown, remove the croissants from the sheets and place them on a wire rack to cool. Serve with butter or jam, and enjoy.