I made these delicious, buttery rolls waaaay back when we had our annual Valentine’s Day Chocolate party and they were perfect as far as I was concerned. After my first failed attempt several years back (hint: don’t try to make croissants for the first time when you have a massive headache. They won’t turn out very well), I had to modify my goal to make croissants correctly and I think I managed to accomplished it for real this time. This particular recipe isn’t exceptionally difficult but it is time intensive but as far as I’m concerned, they were worth it. They’re delicious as a dessert, for breakfast, as a snack…anytime. Definitely will be making them again!
Ingredients:
3 1/2 cups flour
1 1/3 cup milk + 1 teaspoon
2 1/4 teaspoon yeast
1 1/2 teaspoon salt
2 Tablespoons vegetable oil
1 Tablespoon sugar
1 1/2 cup (3 sticks) butter
1 egg
Combine all ingredients except butter, eggs, and 1 teaspoon milk in a stand mixer with a dough hook. Mix on low for 3 minutes until combined. Dough will be very wet. Transfer to a buttered bowl and allow to rise for an hour and a half. Meanwhile, slice each butter stick in thirds and align them on a sheet of plastic wrap to form a square. Roll into an 8×8 inch square, then refrigerate. Laminate the dough (here’s a video if you’re unsure how to get those flaky layers in the croissant), then refrigerate the dough overnight, or at least four hours. Line two baking sheets with parchment paper, and remove cold dough from refrigerator. Divide dough in half and roll out one half into a 6 1/2 by 20-inch rectangle (if your kitchen is warm, put other half in fridge to keep chilled). Cut into triangles and tightly roll up from the wide base edge. Place 2 inches apart on baking sheets. Repeat with second half of dough. Beat milk and egg and brush lightly over the croissants. Allow to rise one to three hours or until dough is light and puffy. Preheat oven to 375 F and bake 25 to 35 minutes, or until golden. Serve warm.
Enjoy!
