If the dough is getting very soft, lay it on a baking sheet and refrigerate it for 15 minutes or so to firm up. If the dough has hardened too much during chilling and begins to break during rolling, leave it out for 10 minutes or so to soften. To maintain square angles and even edges, periodically switch from rolling vertically and horizontally and roll diagonally from the center out toward the four corners. Work on a lightly floured surface and use a pastry brush to sweep excess flour off the top of the dough as you roll it.
To ensure even layers of pastry, take the trouble to even out edges and line them up squarely each time you fold the dough. For optimal lift and flakiness, I do three turns, which, for a recipe containing this amount of butter, is just right with laminated doughs, the more butter you use, the more turns you need to make.
A finished pastry with too few turns will have large, uneven layers and the butter will melt out during baking. After each turn, wrap the dough in plastic and put it in the refrigerator to rest. After completing the turns and letting it rest, cut the folded dough in half lengthwise. Shaped croissants begin with precisely cut triangles. Mixing the dough, making the turns, and shaping the croissants does take a bit of time, and you have to spread the process out over several hours to let the dough firm up and to let the gluten relax between the steps.
I usually make the pre-ferment on the first day, mix the dough, make the turns, and shape the croissants on the second day, and bake them the morning of the third day. The night before I want to bake them, I defrost them, uncovered, in the refrigerator. The next morning, I let them rise until almost doubled in bulk one to two hours at room temperature before baking.
Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Sign Up Login. Photos: Daniel Proctor. Save to Recipe Box. Add Private Note. Saved Add to List Add to List. Add Recipe Note. Recipe Croissants. Mix the pre-ferment: In a mixing bowl, stir the warm water and yeast together. And 2. If you think about how large you need to roll the dough out, you would be working with a pretty large piece of dough.
Which may be hard to handle. If you want more croissants, I would recommend just making them in two batches. The key to all of the flaky layers in croissants is cold butter. Every time we handle and roll the dough, we are taking the chill of the butter.
So, we want to make sure to put the chill back on the butter and refrigerate the dough as much as possible. To achieve a light and flaky croissant, it does take time. The dough needs to be rolled and folded.
It also needs time to rest. And most importantly, the butter needs to be chilled. If you try to rush the process, you may end up with tough and dense croissants that resemble a roll more than a croissant. The easy answer is quality ingredients have superior flavor. European cultured butter has a higher butter-fat content, and less water.
Which results in a rich and flavorful croissant. And when you want to bake the, thaw them in the refrigerator the night before. Then, let them sit at room temp an hour before you want to bake them. I like to store my croissants at room temp on a covered cake stand. I find they keep their flaky layers and textures this way.
And they will keep for about 3 — 5 days. Hi Trina — For freezing, I would recommend freezing them after they are shaped, before the final proof. And when you want to bake them, thaw them in the fridge the night before and let sit on the counter for at least an hour before baking. This recipe turned out absolutely amazing for my first time making croissants. I was wondering if this recipe is easily doubled? Thanks for sharing!
Hi Mickelle — So happy to hear the croissants turned out well! I will say, doubling the recipe may make working with the dough and butter a little cumbersome — it may be a little too big to roll and laminate effectively. Thank you so much for visiting the blog! Thank you so much for posting this recipe! I used active dry yeast and let it chill in the refrigerator overnight, just as the recipe recommended.
They turned out beautifully. I tried stuffing some with chocolate, caramel, jelly, and cinnamon sugar and it worked out. Since I dont know what type of oven I have, I went with , haha. I may have to try the caramel filling next — sounds awesome! One of my first times making bread and first time making croissants and they turned out amazing!! Curious if I could make the croissants smaller by widening the dough. Wanting to get more croissants out of the recipe since I have a big family.
Hi Kathleen — So glad to hear you enjoyed the croissants! One of my favorites for sure. I think rolling the dough a little wider and making the croissants smaller would work. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Toggle Navigation. May 4, Recipe Below.
Why do I have to refrigerate the dough so much? Is there a faster way to make homemade croissants? Why do you recommend fancy butter? Can I freeze croissant dough? What is the best way to store croissants? Mix with your finger until combined no yeast clumps and let sit for about five minutes until foamy and creamy.
Meanwhile, combine the beaten egg, the milk, the shortening, the sugar and the salt in a large bowl. Add the flour and the yeast and mix for about six minutes until dough is smooth and elastic. If using a Kitchen Aid, use your paddle or dough hook attachment and mix on medium high speed until the dough clears the sides of the bowl. It will seem sticky at first, but keep mixing or kneading by hand and it will become smooth.
Place dough ball in a greased bowl, cover with a dishcloth or plastic wrap and let rest in the fridge for 30 minutes. Spread your softened butter all over dough, leaving an inch around the sides of the rectangle, being careful not to break through dough with butter.
Fold one half of the rectangle towards the center and fold the other half over as well on top of the first layer so you have three dough layers see above photo. Fold in half one more time, cover with plastic wrap and place in fridge for 30 minutes. Roll out dough again to a long rectangle being careful of the butter—roll gently and fold dough again into thirds like a book. Place back in fridge for 30 more minutes. Repeat this process two more times.
At this point, you can either proceed with the directions or you can wrap your dough tightly with plastic wrap and place in the fridge overnight. Slice into triangles like above photo.
Place rolls on a lined baking sheet, cover with a dishcloth or more plastic wrap and let rise Combine egg yolk and warm water and brush on each roll.
Bake rolls for 12 minutes until golden brown. I am making these for sure!!! Thanks for sharing! I also love to bake my grand mothers recipes everything turns delicious everytime! These look like they will stave me off from trying actual croissants while being an amazing addition to any dinner, breakfast, or tea.
Looking forward to trying them. These are so cute! Despite the 3 hour time stamp on this recipe I love how manageable it seems! These rolls are beautiful. I can only imagine how wonderful your home smelled when you made these.
Someone should bottle that scent. Call me a nervous nelly, but that exploding roll, still to this day, freaks me out. No matter how prepared I am for it, it still shocks me. You just solved my Thanksgiving roll problem! They remind me of my childhood, my mom would buy the store bought crescent rolls — Pillsbury kind!
These look amazing!! My fam usually eats the canned ones. Rolls are one of the best parts of the Thanksgiving meal! We always make my grandmothers california rolls. We do everything we can to make those rolls rise in the cold minnesota weater including turning the dryer on and setting the rolls on top of the warm dryer! Sorry if this is a silly question, but what kind of milk do you use for this? Officially on my thanksgiving list — but can I use butter instead of shortening pretty please?
I just printed the recipe and will make these plus my creamed spinach for Thanksgiving. Might be adding to the usual tradition here. Thanks for posting! Jenna, these look fantastic. I was thinking I should try to find a new roll recipe for Thanksgiving, and voila! Thanks so much for sharing. Love the idea of feeling a little less sinful eating crescent rolls…. Not always sure with the space-age can…. Any maybe the mother-in-law…. For real?!?! Only you….
I am a pillsbury cresent roll maker myself. Seriously, Jenna, these are perfect! There is nothing more relaxing, in my opinion, than baking these types of delicious rolls. They are such a labor of love and so worth the time and effort! Personally, homemade rolls are one of my favorite parts of the Thanksgiving meal.
And, I bet these freeze wonderfully too…which means, rolls for breakfast every day!! I am also terrified of using yeast- it never seems to work out for me. I am, however, going to try these. I had my heart set on your previously posted rolls, but these may have taken over top spot for Thanksgiving dinner in our house!
My mom has always made her own Cresent rolls for holiday dinners — everyone always go nuts over them, because no one else has ever attempted to make their own dinner rolls. Yum Yum! I would fill a kiddie pool with those rolls and dive right in, eating my way through them.
Yes, I would. Mmmm, fresh out of oven with a spread of jam on top. Or are you rolling over the blanket each time? Also, when you cut the triangles, is the dough folded or is it unfolded to the original rectangle again? You never unwrap the dough—you just keeping rolling and then folding over again.
Let me know if you have any more questions! I have never made bread from scratch before, but I may have to give these a try for our Friendsgivingmas celebration! They are like waaaaay perfect! And I have a really big problem! I love reading food and baking blogs so much — but I have so many things I want to make now — its kind of crazy. BUT these do like the best bread-like baked good Ive come face to face with, so I do really want to get on them pronto. Your friends and family are lucky peeps!
These are so pretty! These are going on my Thanksgiving menu for sure. As always, thank you for the amazing recipes! These look lovely. I have been wanting to try croissants for a long time now.
Finally I think I have a recipe which seems simpler and not so intimidating. These look heavenly and will be the star of our feast for sure!
Are these soft like rolls on the inside or flaky? She must have been an amazing cook! Thank you for sharing with us! Ok, this sounds really dumb but looking at the pictures it looks like the inside is roll-like and the outside is nice and flaky. Not that it matters cause they will be made no matter what! My mouth is watering as I read your post!!! Those look so good, I am definitely making these!!!!
The rolls looks amazing! I do have a question about the folding, though. Should I always fold the dough in the same direction? Does it matter? Thanks for the recipe! Then you roll out and repeat! Thank you for the recipe. Wow, these look yummy. Your pictures are perfect. Wish me luck! Ok ,I almost always make croissants for thanksgiving ,and to be honest ,they are alot work and sometimes the lack of rise on them is a disapointment ,but still taste great.
But I am going to give these a trial run tomorrow. Well ,I made these this morning , And I would Have to give every thing about them 10 thumbs up.
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