Recipe by SkinnyMinnie
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.
Top Review by owensloy
I never write reviews but felt compelled to do it this time. As a single father, I'm always looking for a way to get my kids to eat something that's real food instead of junk. These croissants are easy to make and taste better than you can buy at the store. The best part is I know exactly what's in them (unlike the vitamin enriched bits of cereal cardboard they usually eat). I make the recipe on Sunday and a couple of school days I send them off with bacon, egg and cheese croissant sandwiches that are mostly gone before they hit the bus. You really need to give this recipe a try. If I can do it anyone can.
- 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
Directions See How It's Made
- 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.