Prep 20 mins
Cook 6 hrs
When you get a bread maker you usually get a cookbook to go with it....well this recipe comes from the cookbook my MIL received with her bread maker. I have not tried them yet, but I will be soon. "The longer the dough is refrigerated before the final shaping, the flakier the croissants will be." Cooking time does include chilling time.
- 1 cup water, 90-100 F
- 3 cups bread flour
- 2 tablespoons dry milk
- 3 tablespoons sugar
- 3⁄4 teaspoon salt
- 3 tablespoons butter
- 3 teaspoons active dry yeast or 2 teaspoons bread machine yeast or 2 teaspoons fast rise yeast
- 3⁄4 cup butter, sliced thin
- 1 large egg white, slightly beaten
- Add ingredients in the order recommended for your bread machine. Use the DOUGH cycle.
- When done, remove from bread machine pan and transfer to a greased bowl. Cover and refrigerate for 30 minutes.
- Place the dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.
- With the long side towards you, cover 2/3 of the dough with the thin slices of butter.
- Fold UNBUTTERED third of dough over the center buttered third, then fold again - over the remaining buttered third.
- Seal ends and long side of dough. Place on a lightly greased cookie sheet. Cover with plastic wrap and refrigerate for 30 minutes.
- Place dough on a lightly floured surface with the short side towards you. Roll out into a 15 x 12-inch rectangle.
- Fold in thirds, folding from end to end. Place back onto greased cookie sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. The longer the refrigeration time the flakier the croissants.
- Place dough on lightly floured surface, with short side towards you. Roll out into a 15 x 12-inch rectangle.
- Cut rectangle into thirds, both crosswise and lengthwise. Then cut each section in half diagonally to form 18 triangles.
- Roll each triangle up starting at wide end to form crescent shape.
- Place croissants on greased cookie sheet, curving ends so they almost touch.
- Brush or spray lightly with water. Cover and let rise in a warm place for 30-50 min or until double in size.
- Brush croissants with slightly beaten egg white. Bake in preheated 375° oven for 15-20 minutes or until golden brown.
This is my first croissant recipe. Next time I will refrigerate dough 24 hours before adding butter to first roll out of dough. I think the recipe needs to disclose that the egg whites should be held aside for the top of the croissants (not put in the batter). The other note to consider is the 3/4 c of butter should be held aside (not put in bread maker batter). This is my first time making this batter, so I put it all in. I am still making the croissants and rolling the batter and refrigerating it. I think this is a great way to learn how to make croissants. A video would be very helpful for first time croissant makers. Thank you for making a recipe for a bread maker. Got a bit impatient and put one croissant in the oven to see how I was doing....there are no shortcuts. The rolling is necessary for the flakiness!
These took a lot of work, but it was well worth it. They were the most popular item at the Thanksgiving table; everyone raved about them. Have tried other croissant recipes before but they were too "bready" - just like rolls but in a crescent shape. These were flaky and buttery in both appearance and flavor.
I've always wanted to make croissants but was intimidated by them. This recipe was so easy and they taste delicious! I messed up cutting them but I made a mini croissant and it worked fine. Actually I think I made the perfect size. These still turned out big so I don't think I'd want to do it any other way. I'm amazed at how fluffy they are. Thanks for a great recipe I'll be making this one again!