Saturday, August 6, 2011

A good recipe that makes great croissants!


Croissants are a sweet breakfast bread made out of yeast dough that has been layered with lots of butter. Their light and flaky density is due to the fact that the dough is rolled, folded and chilled several times before it is cooked. While baking the dough, the steam caught between the layers of dough forces it to rise. As the baking continues, the steam evaporates and the butter is absorbed into the dough. The layers of firm butter trapped inside the folds form the flakiness characteristic of this crescent-shaped French treat. There is nothing better than a homemade croissant right out of the oven. At a glance, the directions to this recipe are enough to make you think that you need to be a professional baker to produce an appreciable croissant.Truthfully, the recipe is not complicated but requires patience and time. However, the sense of accomplishment is rewarding enough to make you try creating your own.
As for the history of this favorite breakfast item, many people believe that the croissant was created to celebrate the Austrian's turning back of a Turkish siege in 1863. Unfortunately, no one knows when or where the first croissant was baked. It is believed it was definitely in France and certainly not before 1850. The   texture was improved by a recipe published in France in 1905. That recipe produced the same kind of croissant we are familiar with today.


  • 1 1/4 teaspoons active dry yeast
  • 3 tablespoons warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons white sugar
  • 1 1/2 teaspoons salt
  • 2/3 cup warm milk
  • 2 tablespoons vegetable oil
  • 2/3 cup unsalted butter, chilled
  • 1 egg
  • 1 tablespoon water


  Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.
  Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.  

To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. 

Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.  
Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.


Recipe found at:


Margaret said...

hannnng on did you actually make your own croissants? i am completely impressed!

PJ said...

wow the croissants! I want some like now! I found your blog via bloglovin! Its so cute!
i just started my blog recently. It talks about cooking good food, wedding planning, book reviews and so much more. I hope you will check it out!


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