Monday, January 30, 2012

Croissants - Part Un

The people have spoken, HANDMADE CROISSANTS ARE BETTER! Let's do it! Allow for 3 days to complete this simple and fun recipe by Mireille Guiliano from French Women Don't Get Fat.


Makes 12


1 cup milk, plus 2 tablespoons to brush over croissants
2 teaspoons active dry yeast
2 1/4 cups, plus 3 tablespoons sifted all-purpose flour (measure and reserve in separate bowls)
2 tablespoons sugar
1 teaspoon salt
12 tablespoons sweet (unsalted) butter
1 egg yolk mixed with 1 tablespoon milk (for glaze)

Day 1 (Friday Evening):

Heat 1 cup of the milk to lukewarm. Dissolve the yeast in 1/4 cup of the lukewarm milk. Stir in 2 tablespoons flour (from the 2 1/4 cups) and whisk until there are no lumps. Cover with plastic wrap and let stand at room temperature until doubled in volume (this will take about 10-20 minutes).

Mix the sugar and salt into the 2 1/8 cups flour.

Heat the remaining milk. Transfer the raised dough to the bowl of an electric mixer fitted with the dough hook, add the lukewarm milk, and with the mixer at high speed, start adding the sugar, salt, and flour mixture, a little at a time, reducing the speed to low-medium until the dough is sticky and soft. (If it doesn't look like it will come together, keep mixing, it will.)

Cover the bowl with plastic wrap and refrigerate overnight.

Wow, that was NOT difficult AT ALL! Check back for Day 2!

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