Recipe

Cinnamon-sugar Croissants Recipe

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Ingredients

3 tbsps sugar, divided
4 to 4 1/2 c all-purpose flour, divided
2/3 c milk
2 tsps salt
1 c butter, softened
2 (1/4 oz) envelopes active dry yeast
2 large eggs
1/2 c warm water 105º to 115º
1/4 c vegetable oil

Directions

Step #1 Press butter into a 10- x 8-inch rectangle on wax paper; chill in the fridge.
Step #2 Combine yeast, 1 tbsp sugar, & water in a 2-c liquid measuring c; let this stand 5 mins.
Step #3 Heat milk to 105° to 115°.
Step #4 Combine yeast mixture, 2 c flour, remaining 2 tbsps sugar, warm milk, & next 3 ingredients In a large-ish mixing bowl.
Step #5 Beat mixture at medium speed with an electric mixer until smooth.
Step #6 Gradually stir in the enough remaining flour to make a soft dough.
Step #7 Turn dough out onto a floured surface, & knead until smooth & elastic (about 10 mins).
Step #8 Place in a well-greased bowl, turning to grease top.
Step #9 Cover up & let rise in a warm place (85°), free from drafts, 1 hr or until doubled in bulk.
Step #10 Punch dough down.
Step #11 Cover up with plastic wrap, & chill dough 1 hr.
Step #12 Punch dough down; turn out onto a lightly floured surface, & roll this into a 24- x 10-inch rectangle.
Step #13 Place chilled butter rectangle in center of dough rectangle, & carefully fold dough over butter.
Step #14 Pinch edges to seal.
Step #15 Roll dough into an 18- x 10-inch rectangle; fold into thirds, beginning with short side.
Step #16 Cover up & chill 1 hr.
Step #17 Repeat rolling & folding procedure twice, chilling dough 30 mins each time.
Step #18 Wrap dough in aluminum foil wrap, & chill 8 hrs.
Step #19 Divide dough into 4 equal portions.
Step #20 Roll 1 portion into a 12-inch circle on a lightly floured surface, & cut into 6 wedges (keep remaining dough chilled).
Step #21 Roll up each wedge tightly, beginning at wide end.
Step #22 Place, on greased baking sheets, point side down, carefully curving rolls into crescent shapes.
Step #23 Cover up & let rise in a warm place, free from drafts, 30 mins or until doubled in bulk.
Step #24 Sprinkle top dough wedges evenly with a mixture of ground cinnamon & sugar; roll up.
Step #25 Bake at 425° for 8 mins or until lightly golden.
Step #26 Cool croissants slightly on baking sheets, & transfer to wire racks to cool.
Step #27 Repeat procedure with remaining dough portions.
Step #28 Combine sifted powdered sugar & milk sitrring until mixture reaches drizzling consistency.
Step #29 Spoon over croissants.
Enjoy the Cinnamon-Sugar Croissants recipe

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