Too Easy Croissants
These a are very good & easy Croissant rolls . The recipe was given to me by my daughter Peggy. Prep time does not include chill time because it may differ.
- Ready In:
- 1 (1/4 ounce) package yeast (2&1/4 teaspoon)
- 1⁄4 cup warm water
- 2 egg yolks
- 1 cup milk, lukewarm
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 3 1⁄3 cups flour, about
- 1 cup real butter
- 1 egg white (beaten until frothy)
- Proof the yeast in the warm water and set aside.
- Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.
- Beat until smooth and set aside.
- Cut butter into remaining flour until partcles are the size of LARGE PEAS.
- Pour in yeast mixture.
- Mix lightly with a spatula just until flour is moistened.
- Cover and chill at least 2 hours or up to 3 days.
- IT MUST BE COLD WHEN ROLLING OUT. If it gets too warm and the butter starts to melt, fold into thirds and refrigerate for 30 minutes.
- Turn out onto a floured board and knead lightly.
- Divide into thirds.
- Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.
- Roll wedges starting at the wide end.
- Place point side down on a greased baking sheet.
- Cover with towel and let rise at room temperature until doubled.
- Brush each with beaten egg white.
- Bake in a 375 degree oven for about 20 minutes.
- Serve warm or re-heat in low oven-- do not microwave.
- Makes 36 small, but you can make as big as you want.
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I had the same experience as Shelley. These came out look beautiful (though I had to pull them out after 18 minutes, not 20). Nice smell, good texture - light crunch on the outside, fluffy on the inside. Not flaky like a real croissant, but I knew I was sacrificing that flakiness in return for not spending 10 hours folding and refrigerating like real croissants. My main disappointment was the blandness of the flavor. I didn't enjoy eating them plain at all. With added butter or jam, they were good, but I was hoping they'd be good just to snack on.