Croissants from Scratch
For those of us who do not always want to turn to Pillsbury dough for our croissant bake off with family and friends, we have to find a manageable recipe for croissants from scratch. Homemade croissants are not often from an easy croissant recipe. So we scoured the web for recipes for croissant from scratch that could match the deliciousness of Pillsbury dough, but using your own ingredients. This recipe takes only a few steps and a bit of time to master, but the results are delicious and if you are not a fan or lemon croissants you can easily make this into a chocolate croissants recipe with just a drizzle of chocolate sauce on top. Or perhaps a simple vanilla glaze or a berry sauce that could be made with various berries. What we love about this recipe is that it used real butter and not a butter substitute.
At Grandmother's Kitchen, we love to provide you with great recipes that we have tried and tested, so that you can try them out in your own kitchen with your own family. Cooking is such a great for families to carry out together and to pass down recipes from generation to generation so try some of these fun recipes soon.
This is a printable recipe.
4 cups unbleached all-purpose flour; more for rolling
1/4 cup plus 2 Tablespoons granulated sugar
1 Tablespoon plus scant 1/2 teaspoon instant yeast
2-1/4 teaspoons table salt
3 Tablespoons unsalted butter, at room temperature
1/2 cup plus 2 Tablespoons warm water
1/2 cup plus 2 Tablespoons warm whole milk
The Butter Layer
1 1/4 cups cold unsalted butter
The Egg Wash
1 large egg
1 Tablespoon milk
Put the flour, salt, sugar, and the yeast in a large mixing bowl.
Using a whisk, mix the soft butter and egg into the warm milk and the warm water, then, using a wooden spoon, slowly add the wet mixture into the dry flour mixture working into a pliable dough.
You will need to use your hands to form it into a nice ball.
Cover and put the dough in a warm place, until it has nearly doubled in size.
Place the dough on a floured surface and knead well until it feels elastic.
Return the dough to the bowl, cover and chill in the refrigerator for 1 hour.
Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 20" X 8".
Separate the remaining butter into 3 portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a /1/2" border around the edges.
Fold the dough into three , bringing up the bottom un-buttered part of the dough, and then folding the top buttered part of the dough over.
Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin.
Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets.
Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up.
It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky.
After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.
Remove from fridge and roll carefully into a big rectangle 24 inches x 12 inches, cut in half length ways, divide each half into four 6x6 inch triangles.
Take one triangle at a time,and brush the triangle with the egg wash of milk and egg.
Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray.
Brush with the egg wash over the top for the glaze.
Preheat the oven to 400 degrees F.
Place the shaped croissants on baking trays lined with baking parchment and leave to rise for 30 minutes.
Bake for 10-15 minutes until golden brown and puffy. Remove to cooling racks. Let cool completely before you drizzle on your topping.
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Nutrition Facts for: Croissants from Scratch from Grandmother's Kitchen
Ingredients: All purpose flour, granulated sugar, instant yeast, salt, butter, water, milk,egg.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings * Per Serving: Calories 586, Calories from Fat 319, Total Fat 35.4g 54%, Saturated Fat 21.7g 108%, Cholesterol 133mg 44%, Sodium 845mg 35%, Potassium 135mg 4%,, Carbohydrates 58.7g 20%, Dietary Fiber 2.0g 8%, Sugars 10.5g, Protein 9.5g, Vitamin A 22%, Vitamin C 0%, Calcium 5%, Iron 19%i>
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