(They let cats in restaurants?)
Well, I did it! My croissants turned out beautifully! My family devoured all of them within 10 minutes! In addition, they already asked if I would make them again next weekend! I really enjoyed making croissants and it was surprisingly simple! Try it!
Day 3 (Sunday Morning)
About 1 1/2 hours before baking time, remove the dough from the refrigerator and sprinkle with flour on the work surface. Roll the dough into a 16-inch circle, working as quickly as possible. (Good workout for your arms!)
Using a knife, cut the dough into quarters,
and then cut each quarter into 3 triangles.
With both hands, roll the base of each triangle toward the remaining corner. Do not curl the ends in a croissant shape.
Transfer the croissants to a baking sheet (I used 2 sheets) and brush with 2 tablespoons milk. Let stand at room temperature for about 45 minutes, or until the croissants have doubled in volume. (This took my 1 1/2 hours!)
Preheat the oven to 400 degrees. Brush the croissants with the glaze (1 egg yolk mixed with 1 tablespoon milk) and bake for 15-20 minutes. If the croissants brown too fast, cover them loosely with foil and continue baking. (This wasn't a problem for me.) Let cool 20 minutes before serving. Enjoy!
If you missed Croissants - Part Un, click here. For Croissants - Part Deux, click here.
Day 3 (Sunday Morning)
About 1 1/2 hours before baking time, remove the dough from the refrigerator and sprinkle with flour on the work surface. Roll the dough into a 16-inch circle, working as quickly as possible. (Good workout for your arms!)
Using a knife, cut the dough into quarters,
and then cut each quarter into 3 triangles.
With both hands, roll the base of each triangle toward the remaining corner. Do not curl the ends in a croissant shape.
Transfer the croissants to a baking sheet (I used 2 sheets) and brush with 2 tablespoons milk. Let stand at room temperature for about 45 minutes, or until the croissants have doubled in volume. (This took my 1 1/2 hours!)
Preheat the oven to 400 degrees. Brush the croissants with the glaze (1 egg yolk mixed with 1 tablespoon milk) and bake for 15-20 minutes. If the croissants brown too fast, cover them loosely with foil and continue baking. (This wasn't a problem for me.) Let cool 20 minutes before serving. Enjoy!
If you missed Croissants - Part Un, click here. For Croissants - Part Deux, click here.
Thanks Camelia, I'll look into it!
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