By SkinnyMinnie on June 08, 2006
Photo by eunjutubbs
Photo by eunjutubbs
"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."
Serving Size: 1 (927 g)
Servings Per Recipe: 1
"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!"