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Fresh from the Oven March Challenge – Traditional Buttery French Croissants for Lazy Bistro Breakfasts

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Fresh from the Oven March Challenge

Traditional Buttery French Croissants for Lazy Bistro Breakfasts

CROISSANT: 

Plural: croissants
Description: “Crescent.” A crescent-shaped light, flaky yeast pastry for breakfast. The dough is rolled into a rectangle, buttered and folded three to four times, cut into triangles and then formed to create the crescent shape.
Pronounced: KWAH-soh’
Gender: m
Language: French
Ethnicity: French

croissants

I do not profess to make these all the time, as when I am in France I have access to wonderful croissants as well as numerous other French breakfast pastries, However, these are even BETTER than MOST I can buy at the local boulangerie, really!

It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique.

This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving – it just gives me more time in the kitchen to get on with other things.

I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer – choose whatever method is best for you! These croissants can also be frozen – before being baked; defrost overnight in the fridge before baking as normal.

Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves.

Please note, you can make ANY type of croissant you feel happy with, NOT just this recipe – sweet or savoury, as long as it is a basic yeast croissant dough! 

Croissants Recipe:

Ingredients:

115 ml/4 flozs/1/2 cup warm milk
30ml/2 tablespoons water
1 egg
325 g/12 ozs/3 cups strong white bread flour
1 teaspoon salt
2 tablespoons caster sugar
25 g/1 oz/2 tablespoons softened butter
7.5 ml/1 1/2 teaspoons easy blend dried yeast
175 g/6 ozs/3/4 cup softened butter
Glaze:
1 egg, beaten
1 tablspoon milk

Method:

Preheat oven temperature to 200C/400F/Gas 6.

I started my dough off in my bread machine – so I will post those photos – you CAN make the dough by hand, here is the method by hand first:

BY HAND: Put the egg, flour, salt, sugar, 1 oz butter and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Knead on a floured board for 5 to 10 minutes until the dough is elastic and smooth, then cover and put the dough in a warm place, until it has nearly doubled in size.

BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar, 1 oz butter and the yeast into your machine and select dough, normal. This will mix, knead and prove the dough and takes about an hour and a half depending on your machine.

Basic Dough:

SHAPING DOUGH: Place the dough on a floured surface and knead well until it feels elastic. Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm – 20″ X 8″.


Separate the remaining butter into 3 portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a 1cm/1/2″ border around the edges.


Fold the dough into three , bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over. Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets.


Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up – please see photos as a guide. NB: It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky. After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.

Shaping the Croissants:

Remove the dough from fridge and roll carefully into a big rectangle 65cm/32cm/24inx12in cut in half lengthways, divide each half into 4 to 6 triangles.


Take one triangle at a time,and brush the triangle with the egg wash of milk and egg.


Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze.

TO FREEZE: At this point the croissants can be frozen; Open freeze them on a large tray, a baking tray is fine and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.

TO BAKE: Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour.


Bake for 15 to 20 minutes until well risen and golden brown. Enjoy with a cup of coffee for a REAL French Breafast!

Method at a glance:

  • Preheat oven temperature to 200C/400F/Gas 6.
  • BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar, 1 oz butter and the yeast into your machine and select dough, normal. This will mix, knead and prove the dough and takes about an hour and a half depending on your machine.
  • BY HAND: Put the egg, flour, salt, sugar, 1 oz butter and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Knead on a floured board for 5 to 10 minutes until the dough is elastic and smooth, then cover and put the dough in a warm place, until it has nearly doubled in size.
  • SHAPING DOUGH: Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic.Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm – 20″ X 8″.
  • Separate the remaining butter into 3 portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a 1cm/1/2″ border around the edges. Fold the dough into three , bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over.
  • Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets. Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up – please see photos as a guide. It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky. After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.
  • Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 4 to 6 triangles. Take one triangle at a time,and brush the triangle with the egg wash of milk and egg. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze.
  • TO FREEZE: At this point the croissants can be frozen; Open freeze them on a large tray, a baking tray is fine and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.
  • TO BAKE: Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour.Bake for 15 to 20 minutes until golden brown and puffy.

 

To participate this month all you need to do is:
Visit this page on Utterly Scrummy Food HERE for ALL the details.

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Comments

  1. Dominic says

    Wow. I’m definitely taking part this month to make these. I need to set aside a full morning to do it! I don’t use a bread machine or dough hook so will be doing it by hand but I’m confused by your ‘by hand’ method. It doesn’t include all the ingredients. Also how long do I knead it by hand for? Sorry if I’ve misread. Xx

    Reply

    • Karen says

      You are right DOM! Did this late last night with matchsticks to keep my eyes open, will add that information, but for now, just for you, here is what is missing:
      BY HAND: Put the egg, flour, salt, sugar, 1 oz butter and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Knead on a floured board for 5 to 10 minutes until the dough is elastic and smooth, then cover and put the dough in a warm place, until it has nearly doubled in size. Proceed as follows:

      Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic.Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm – 20″ X 8″.

      Reply

  3. Sammie says

    Very excited to be making these! In love with croissants! I’m going to use my Kitchen Aid to mix the dough. I have a question though.. while reviewing the “hand method”, when do you add the milk?

    Reply

    • Karen says

      SORRY! I was VERY tired when I posted this, and I have added the by hand method now! In full! Thanks, so pleased you like the new challenge.

      Reply

      • Sammie says

        Hi Karen! Thanks! I just noticed that the measurements for the dimensions of the rectangular seem to be incorrect. The first time we roll out the dough into a rectangle, recipe specified 50cm X 20cm – 20″ X 8″. But when shaping the croissant to divide into triangles, recipe specified 50cm/30cm-24inx12. Lengthwise, is it supposed to be 20″ or 24″? Because both stated 50cm for 20 and 24 inch! haha.. Let me know! Thank you! I didn’t even notice this until I was typing the recipe out now.

        Reply

        • Karen says

          The measurements are correct; the first measurements are ONLY when you are rolling the dough and allowing to rest in-between. When you FINALLY come to use the dough to SHAPE the croissants, then the second set of measurements of 24 x 12 are correct! Hope that helps. Karen

          Reply

          • Sammie says

            Hi Karen.. I guess I didn’t word myself more clearly. What I meant was that how can 50cm be equivalent to both 20″ and 24″. Because for both of them, the length in centimetres is the same but in inches is different.

          • Karen says

              OH I see Sammie…..I still cannot see where it says that! There was a later auto-version that posted where I corrected all the measurements, maybe you read/printed an earlier version?

          • Sammie says

            haha.. okok.. In “Method at a glance” it’s not yet corrected. But yes! I see that it’s changed to 65cm in the one with pictures!! 🙂 Sorry if I confused you earlier! lol. Anyway, everyone loved my croissants. I rolled them according to the “method at a glance” measurements but it still worked out anyway! Thanks for the recipe!

          • Karen says

            I wanted to thank you too Sammie for alerting me to the typos! It’s handy when people let you know, I will amend the at a glance instructions now! SO glad that they all turned out well! 🙂 Karen

  4. Lauren says

    I really need to try these. The one place here in town that had even halfway-decent croissants stopped making them. I haven’t had a decent croissant since 2006 when Paul and I spent the summer in France.

    Reply

  5. Dominic says

    thanks honey… thought I was going mad and then you’d be pissed at me for pointing out a mistake and then we’d fight and never speak again… oh the scenarios in my head…!

    Reply

  6. Lucy says

    Karen, I have to admit my heart sank when I saw croissants, but your instructions and amazing pics make it look so easy… I’ll just have to pretend I’m as adept as you (and that I don’t have a pint-sized ‘helper’. Fantastic tip about freezing them though, I think I feel brave enough to try now…

    Reply

  10. Sally - My Custard Pie says

    I have missed very few FFTO challenges over the last 2 years but the last time croissant were the subject I didn’t post as they were an ‘epic fail’. One of those where, weeping, you throw the whole lot in the bin (trying not to think about how much beautiful butter, time and energy you have just wasted). I vowed to return to croissant making one day so here’s the excuse. Thankfully it’s earlier in the year this time as , even with air conditioning, it can be a hot place for baking here in the Middle East.
    Feel the croissant fear and do it anyway!

    Reply

    • Karen says

      I know the feeling Sally – the first ones I ever attempted a few years ago were a failure, and indeed I felt like a failure! I am pleased that the weather may be on your side this time, and I hope this recipe and the step-by-step photos will help. I am ROOTING for you this time, and hope that your croissants make it to the breakfast table! Karen

      Reply

  11. Maureen Reynier says

    Hi Karen

    I made these yesterday and this morning and they were delicious. I baked some straight away, some I left in the fridge overnight and the rest are frozen. I think the ones I baked this morning after a night in the fridge were slightly better than the ones baked straightaway last night. I let them come up to room temp. and then baked for 10 mins top right oven in Aga. I’ll let you you know how the frozen ones turn out tomorrow. So, they do work as well if left overnight in the fridge & baked the next morning. Worth knowing
    Thanks for the recipe

    M

    Reply

    • Karen says

      Good heavens Maureen! You were quick off the mark – how wonderful! I agree that they always seem better after resting in the fridge overnight, and I am pleased to hear that you thought so too. I am looking forward to seeing how your frozen ones turn out too. Thanks so much for the feedback and entering into the Fresh from the Oven challenge this month. Karen

      Reply

  12. Euan says

    I am so looking forward to making these! But you’ve set the bar high, as yours look so good. I like that you’ve included so many pictures. How do you find time to cook AND do those?

    Reply

    • Karen says

      Thanks Euan! It did take all day to make and photograph these, but as so many people are worried about making croissants, I wanted to show some step-by-step photos to aid the process! It was a tricky thing, camera in one hand and then pastry in the other! I am glad that you are looking forward to making them. Karen

      Reply

  13. Maureen Reynier says

    Karen

    Have now tried the From The Freezer croissants. i think they were all excellent and it’s a great recipe which I’ll keep and do again. On balance, I’d say the chilled overnight ones were the best although they were all good. The overnight chill version also works best time-wise I think. Make the day before, chill overnight, take out when you get up, leave an hour or so whilst pottering around and then bake. A great weekend treat. Thank you!

    Reply

    • Karen says

      Thanks so much for the feedback Maureen. I have used the frozen version before for B and B guests, and I must say that like you I prefer the overnight chilled version for ease and rise too. I am so pleased that you like the recipe, it has worked for me for several years now and it is so nice to share it. You too have a great weekend, although it is is nearly over now!

      Reply

  15. laura@howtocookgoodfood says

    Karen, I have always wanted to make these but never have. You are making me want to give them a go. I totally adore croissants and would happily live o them for the rest of my life. Hence my love of France and I know you are the woman who knows her French cuisine better than anyone so I shall use you recipe when I get a chance…….Simply delicious! xx

    Reply

    • Karen says

      Thanks Laura! Maureen, see comments, has already made these and was very pleased with the results, and I love this recipe, as I have always had superb results with it, so I would love to see what you think if you make them!

      Reply

  16. Tina V. says

    Just finished them, they are baked, fresh from the oven and absolutely the best croissants I ever made 🙂
    I love this recipe! ♥

    Reply

    • Karen says

      I am SO pleased that the recipe worked for you too Tina, I LOVE it! That is fabulous……THANKS so much for taking part in the Croissants challenge!

      Reply

  17. Tina V. says

    I usually get really stressed when making anything croissant-like, because of the rolling and folding, but this worked like a charm, those photos mean a lot to people (like me) who don’t have that much experience in making this type of rolls 🙂
    Thank you 🙂

    Reply

    • Karen says

      Thanks for the feedback Tina; the photos took time for me to do, washing my hands and then taking the shots before carrying on with the croissants, but I am delighted that all the effort paid off! Karen

      Reply

  18. Matina says

    My first attempt was a mess! You can see it here http://delicio8.wordpress.com/ I will be trying again before the challenge is over. I think I overworked the dough, used butter that was too cold and generally made a mess of things! The taste was good but they weren’t flaky. One question, when you leave them in the fridge overnight, are they shaped into croissants or is it just the unshaped dough in the fridge and you shape in the morning?
    I will be back!

    Reply

    • Karen says

      OH what a shame! I can see from the photos on your blog that the dough was not as smooth as it should have been when you shaped them……and your butter seems to be too hard too, as you knew and said! However, well done for attempting them and they are NOT that bad, they do seem to have a flake…..maybe with less handling and softer butter they will be TOP croissants! THANKS for giving the challenge a go though…….Karen 🙂

      Reply

  21. Fiona Matters says

    Gorgeous. I keep meaning to try to make puff pastry – I adore croissants, but have been too scared for ages! I think I’ll wait till I get to my new flat and make a load there. Will definitely be using your recipe and guide though – I’ve never seen such a comprehensive one! The pictures make it all so clear. Shared on twitter.

    Reply

  23. Leah says

    Hi Karen thank you for this wonderful croissant post! I have All Purpose Flour and instant yeast on hand and would love to know if I can still give this recipe a go? Thank you in advance! 🙂

    Reply

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