Bread Machine Croissants

Recipe by SkinnyMinnie
READY IN: 6hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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