Homemade Butter Croissants
Although no croissants can replace homemade cookies, there are as many reasons to make them as there are to make cookies. Here are my top ten reasons:
10. Desperately want to impress visitors of my Web site.
9. Like homemade cookies, butter croissants are delicious at anytime.
8. They both begin with the letter “C”.
7. Flour, butter, sugar are common ingredients.
6. I would like to get your opinion on these baking photos.
5. Alright, I admit. There is really no good reason for this recipe to be on a Web site for homemade cookies.
4. After baking many different types of cookies, I am so confused.
3. Just checking to see if anyone noticed.:-)
2. Starting to have croissants instead of homemade cookies for breakfast.
1. Well, who am I kidding? I simply run out of easy cookie recipes.
My many thanks to “The Late Show with David Letterman” for giving me, one of its loyal fans, an easy way to introduce this recipe and the following ingredients:
Knead 1 oz. of flour into the chilled butter with your hand. Then shape the butter into a 5-inch square. Place it on a piece of parchment or wax paper and set it aside. Refrigerate it if the room is too warm, but do not let it get too firm.
In a mixing bowl, dissolve yeast in cold milk. Add granulated sugar, honey, and salt. Mix them all well.
Using a standing mixer or your hand, mix in flour. Do not over mix. Dough should be slightly firm but not rubbery.
Turn dough out onto a surface lightly dusted with flour or on a piece of parchment paper. Roll and shape it into a 7-inch square.
Place the butter square diagonally on dough. Fold in the sides to seal in the butter. TIP: Make sure that the butter is smooth and at the same consistency as the dough.
Carefully roll dough with butter into ½-inch thick rectangle. By sight only, divide it into thirds crosswise, then fold one third over the middle section, fold the remaining third over both of them. Cover and refrigerate for at least 30 minutes.
Repeat the folding process twice for a total of 3 single turns. After the last turn, cover and refrigerate for at least 2 hours.
Roll dough into a rectangle, 18×31½x1/8. Let it relax for 5 minutes before cutting lengthwise into 2 strips, 9-inch wide each.
Preheat oven to 425 degrees Fahrenheit and line cookie sheets with parchment paper.
Cut each strip into triangles. Roll each triangle from base toward point to make croissant shape. Then let them rise until slightly double in volume.
Brush with egg wash before baking. It takes approximately 20-25 minutes for croissants to turn golden and done.
Recipes for International Homemade Cookies