Croissants – Too Easy Recipe

How to make it

---

• 1. Proof the yeast in the warm water and set aside.
• 2. Beat egg yolks, stir in warm milk, sugar, salt, yeast mixture, and 2/3cup of the flour.
• 3. Beat until smooth and set aside.
• 4. Cut butter into remaining flour until particles are the size of large peas.
• 5. Pour in yeast mixture.
• 6. Mix lightly with a spatula just until flour is moistened through.
• 7. Cover and chill at least 2 hours or up to 3 days. IT MUST BE COLD.
• 8. Turn out onto a floured board and knead lightly.
• 9. Divide into thirds.
• 10. Roll each into 16 inch diameter circle and cut into 8 pie shaped wedges.
• 11. Roll wedges starting at the wide end.
• 12. Place point side down on a greased baking sheet.
• 13. Cover with towel and let rise at room temperature until doubled.
• 14. Brush each with beaten egg white.
• 15. Bake at 375 F (190 C) for about 20 minutes.
• 16. Remove from the oven.
• 17. Serve warm or re-heat in low oven—not the microwave.
• To get the maximum enjoyment from your Croissants; make them the night before, wrap tightly in foil or place in a resealable plastic bag and leave at room temp. Make up some fresh fruit cups and stash in the fridge. Wake up in the morning, make a pot of the best coffee you can and put it in a hot thermos See Photo. Warm up the Croissants and wrap in a towel to keep warm. Grab the fruit cups. Find the best view you can, break out your goodies and enjoy See Photo. "Memories are life held together with tape." -J. Haupt

  Close

  Close