Serve these tender flaky croissants for a special brunch.
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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
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.
Explore reviews fromour online community
Fifth batch - this is an excellent recipe for croissant dough. And you can fill them, work half of the dough at a time for space, turn it more often if you have the time and patience, and even if you get a bit of butter ooze it will turn out well. Mixing the butter with the small amount of flour helps stabilize the butter. And 375 is good - let them rise either in the fridge (longer) or at room temp - or in a proving drawer - I have a closet that houses my water heater which serves nicely.
I am on my second batch. This recipe yields results that will make any home baker proud. It also makes a good base for Kouign-amann.
Half bread dough for good gluten development. And I do cut the dough into two pieces at the final roll out because I do not have a large enough surface on which to work. With care this does not lead to butter loss. My oven also thinks 375 is a bit high.