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When you hear the word "croissant," you think about French breakfast at Paris cafes and bistros and strong, rich French coffee -- a true continental breakfast. The name comes from the French word for "crescent," the shape of these goodies.
Make these easy croissants in a bread machine or food processor or with a mixer. Plan ahead to allow time for ​the yeast bread to rise.
This recipe is courtesy of Red Star Yeast.
Ingredients
- 1/2 cup water
- 1/3 cup evaporated milk
- 3 tablespoons butter (room temperature)
- 1 egg (room temperature)
- 1 1/2 teaspoons salt
- 3 tablespoons sugar
- 3 cups bread flour
- 2 1/4 teaspoons Red Star® Active Dry Yeast
- For Egg Wash:
- 1 egg (beaten)
- 1 tablespoon water
Steps to Make It
Bread Machine Method
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Have liquid ingredients at 80 F and all others at room temperature.
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Place the ingredients in the pan in the order specified in your owner's manual.
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Select dough/manual cycle. Do not use the delay timer.
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At the end of the last kneading cycle, press "Stop/Clear," remove the dough and proceed with rising, shaping and baking instructions.
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Check the dough consistency after 5 minutes of kneading and make adjustments if necessary.
Hand-Held Mixer Method
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Combine the water and milk; heat to 120 F to 130Â F.
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Combine the salt, sugar, 1 cup flour and yeast.
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Combine liquid ingredients, butter and dry ingredients in a mixing bowl on low speed.
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Beat 2 to 3 minutes on medium speed.
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Add the egg and beat 1 minute.
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By hand, stir in enough remaining flour to make a firm dough.
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Knead on a floured surface 5 to 7 minutes or until smooth and elastic.
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Use additional flour if necessary.
Stand Mixer Method
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Combine the water and milk; heat to 120 to 130 Â F.
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Combine the salt, sugar, 1 cup flour and yeast.
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Combine liquid ingredients, butter and dry mixture in a mixing bowl with paddle or beaters for 4 minutes on medium speed.
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Add the egg and beat 1 minute.
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Gradually add the remaining flour and knead with the dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor Method
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Combine the salt, sugar, flour, and yeast in processing bowl with a steel blade.
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While the motor is running, add the liquid ingredients, butter, and egg.
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Process until mixed.
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Continue processing, adding remaining flour until the dough forms a ball.
Rising, Shaping and Baking
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Place the dough in a lightly oiled bowl and turn to grease the top.
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Cover and refrigerate the dough for 2 hours.
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Place the dough on a floured surface and knead about 6 times to release air bubbles.
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Divide the dough into 3 parts.
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Roll each part into a 14-inch circle.
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With a sharp knife, cut into 8 pie-shaped wedges.
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Starting with the wide edge, roll each wedge toward the point.
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Place rolled wedges on ungreased cookie sheets, point side down, and curve into a crescent shape.
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Cover and let rise until an indentation remains after touching.
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Combine 1 slightly beaten egg and 1 tablespoon water and brush the croissants with egg mixture.
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Bake in preheated 350 F oven 15 to 18 minutes or until golden brown.
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Remove from cookie sheets and cool.
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