As I recently mentioned in a previous post, I’ve been baking lately. A lot. Breads, hand pies, cornbread, you name it- I’ve baked it. Which brings me to croissants. Truthfully, I’ve always wanted to bake croissants but never could work up the courage to do so until finally.. I just had to. So I did. And. they. were. AMAZING.
Here’s how I did it(thanks Martha)-
• 1/3 cup warm water
• 1 package dry-active yeast
• 1 tablespoon sugar
• 1 tablespoon salt (i used sea salt)
• 1 1/3 cups warm milk (definitely used unsweetened almond milk here)
• 3 1/2 cups AP flour, plus a bit more for work surface
• 2 tablespoons vegetable oil
• 3 1/2 sticks chilled, unsalted butter
• 1 large egg yolk
1 To make the dough: Combine water, yeast, and 1 tsp sugar. Stir to combine. Let stand 5 minutes to allow yeast to proof(look for a foamy texture on the surface). In a separate bowl, combine the remaining 2 tsp sugar, and the salt in the milk.
2 Whisk the flour in a large bowl. Add both the yeast mixture & milk mixtures, and oil. Mix everything with a rubber spatula, ensuring all the flour is incorporated. The dough will be very wet!
3 Turn dough out onto a floured surface. Let stand for 2-3 minutes to allow the dough to absorb some of the liquid. Start kneading by lifting near edges and flipping it over. Quickly repeat until the dough feels smooth, about 8 to 10 times. Do not over-knead!
4 Transfer dough to a clean bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, for about an hour and a half. Punch down the dough, and turn out onto a floured work surface. Using lightly floured hands, push the dough out into a rectangle about 12″x10″. Fold the dough into thirds. Place on a lightly floured baking sheet or plate; cover with plastic wrap and let stand in a warm place for about 45 minutes.
5 Punch down dough. Cover the dough again with plastic wrap, and transfer to refrigerator for 20 minutes.
6 Roll in the butter: Place butter on a lightly floured work surface and beat with a rolling pin to soften. It must not become soft and oily, refrigerate if necessary.
7 Place dough on a lightly floured work surface, roll it out to a roughly 18″x10″ rectangle. Spread butter as evenly as possible over the upper two-thirds of the dough, leaving a 1/4-inch border. Fold the bottom (unbuttered) third of the dough up to the middle. Fold the top third down to cover it.
8 Lightly flour the top of the dough, and work surface. Turn the dough so the edge of the top flap is to your right. Roll the dough into a rectangle, about 18″x18″. Roll rapidly, starting an inch from the near end, and going to within an inch of the far end. Fold again in three, as above. Wrap in plastic wrap, and transfer to refrigerator for an hour.
9 Remove dough from refrigerator. Sprinkle lightly with flour, and deflate the dough by tapping lightly with rolling pin. Cover with plastic wrap, and let rest 8 minutes. Repeat rolling and folding process twice more, as above. Butter must extend the length and width of the rectangle inside the dough as you roll it out until it has softened. Refrigerate for 2 hours.
10 Shape the croissants: Place chilled dough on a lightly floured work surface, and deflate. Roll the dough out to a 25″x12″ rectangle. (If at any time the dough becomes too elastic to work with, cover with plastic wrap, refrigerate, and let rest 10 minutes.) Cut in half lengthwise. Working with one piece of dough at a time, cut into triangles with a roughly 5″ base.
11 Roll the triangles out to enlarge slightly. Roll towards the tip; the dough should overlap 3 times with the tip sticking out from underneath.
12 Place on a parchment lined baking sheet leaving 2 inches between croissants. Curve the ends of the croissant inward, forming a crescent shape. Repeat with second piece of dough. Cover lightly with plastic wrap, and let stand in a warm place until very spongy, about an hour.
13 Preheat oven to 475 degrees. In a small bowl, whisk the egg yolk, then lightly brush over tops of croissants. Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Place croissants in oven, and spray bottom of oven with water once more. Bake until puffed and golden brown. After 10 minutes, rotate pan. Reduce oven temperature to 400 degrees and continue to bake until cooked through, about 5 minutes. Transfer to a wire rack to cool.
I won’t lie, this is BY FAR the most time consuming, messiest baking project I have ever taken on, but man is it worth it.
Welcome to Foodie Friday! Food is, without a doubt, one of my top 3 favorite things. And since this blog is in the spirit of sharing, I figured why not share some great food while I’m at it?
I’ll be honest- that post title is more than a little deceptive. This isn’t a post about your normal, everyday pecan pie. No, it’s about more than that. Much more. It’s about a pecan pie so delicious, so insanely perfect that it converted me from a Pecan Pie Hater to it’s #1 fan. I give you: Mini Chocolate Spice Pecan Pies (without corn syrup!).
As if that wasn’t enough, these little babies are made from pecans from my very own front yard; I’m not exaggerating when I say these pies can’t be beat.
• 2 eggs
• 1/2 cup butter*
• 1 cup light brown sugar
• 1/4 cup white sugar
• 1 pinch nutmeg
• 1 pinch cinnamon
• 1 tbsp all purpose flour
•1 tbsp milk*
•1 1/2 tsp vanilla
•1 1/4 cup chopped pecans
•1/4 cup semi-sweet chocolate chips.
Martha Stewart can do no wrong in my eyes, so I referred to her Easy Pie Crust for this recipe.
*Milk and butter aren’t things I really love consuming, so I substituted an equal amount of almond milk and Earth Balance.
Let’s Do This:
•Preheat oven to 350
•Beat eggs until foam forms
•Stir in melted butter
•Stir in dry ingredients(brown + white sugar + nutmeg + cinnamon + flour + pecans + chocolate chips)
•Stir in remaining wet ingredients(milk + vanilla)
•Pour into unbaked mini pie shells
•Bake for 25-30 minutes
•Eat them all