Butter Croissants Food

CHEF JOHN'S CROISSANTS

Steps:

• Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 6 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
• Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
• Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
• Cut 2 sticks butter in half lengthwise and place slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
• Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
• Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
• Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
• Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
• Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
• Cut dough in half lengthwise using a pastry wheel or pizza cutter. Dust one piece with flour and roll out to a rectangle about 1/4 to 1/8 inch thick. Starting from one corner, cut the dough diagonally crosswise into 8 triangles using a pastry wheel. Starting with the bottom end of each triangle, roll each up toward the tip to form the croissant with the seam at the bottom. If necessary, use a bit of water to seal the tip to the rolled croissant.
• Repeat with the other half of the dough.
• Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with egg wash. Place in a warm area to allow them to rise, about 45 to 60 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash.
• Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature before serving.

QUICK BUTTER CROISSANTS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
• In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
• Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
• Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
• Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
• Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

TRADITIONAL BUTTERY FRENCH CROISSANTS FOR LAZY BISTRO BREAKFASTS

Steps:

• 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. Cover and put the dough in a warm place, until it has nearly doubled in size.
• BUTTER 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.

BUTTER CROISSANTS

Steps:

• Combine the butter and the 3 tablespoons of flour using two knives or a pastry blender.
• Place the butter mixture between two sheets of waxed paper and beat it with a rolling pin until it becomes soft and malleable. Make sure the butter stays cold though. When you're making laminated doughs such as croissant dough, puff pastry dough, or danish pastry dough it's important that the dough stays cold so the butter and the dough form distinct layers.
• Shape the block of butter into a 6- by 8-inch rectangle.
• Place the block of butter somewhere cool or back in the refrigerator while you make the dough. Don't let the butter re-harden though. If the butter re-hardens it will break through the dough when you go to roll it out. You want the butter cold but you also want it to be spreadable.
• For the dough combine the milk, yeast and sugar.
• Let sit 5 minutes or until yeast is dissolved and the surface is all foamy.
• Stir in the salt.
• Stir in the 2 7/8 cups of flour, all at once, until thoroughly combined. You should have a very soft wet dough.
• Cover the bowl of dough and place it in the refrigerator until it's chilled. If the dough is warm it might cause the butter to melt.
• Using a shaker or a sifter, generously flour your work surface. By generously I don't mean a simple dusting. You want a good substantial layer of flour. If you can see the counter top or table top underneath the flour then you need to sprinkle on more. This dough is very wet and if you don't use enough flour on your work surface the dough is going to stick. Don't add anymore flour to the dough itself because the flour you use to roll out the dough is only going to be on the surface of the dough, and it's going to be brushed away.
• Roll the dough into a 10- by 14-inch rectangle. Brush away the excess flour on the surface of the dough with a pastry brush.
• Place the block of butter on one side of the dough and fold the other side over and seal the edges.
• Turn the dough so that the fold is on the left and the part that opens is on the right (like the way a book opens).
• Roll the dough into a 9- by 17-inch rectangle. Be sure to check that it's not sticking to the table. When you you roll out the dough you want to use smooth even strokes and make sure you don't roll over the edge of the dough. If you do you'll crush the layers you're trying to make.
• Use a pastry brush to brush away ALL excess flour off the surface of the dough. This step is important because if you don't it will keep the dough from forming the layers properly.
• Fold 1/3 of the dough on to itself.
• Brush away the flour.
• Fold the other third of the dough on top of that so that the dough resembles a folded business letter. Be sure to keep the edges and corners lined up. This is what's called a "turn". A turn gets its name because each time you roll out the dough you have to turn it a quarter turn so the position of the dough is always the same each time you roll it out.
• Roll out the dough and fold the dough in thirds as you did before.
• At this point you should wrap the dough up and refrigerate it for 45 minutes to an hour.
• Repeat the rolling and folding in thirds like a business letter two more times. Refrigerate the dough for an hour between each turn. Before rolling out the dough each time make sure you always position the dough so that the top flap has the fold on the left and the part that opens on the right. After the 4th turn the dough needs to be refrigerated for at least 3 hours or overnight if it's more convenient.
• Roll the dough into a 10- by 20-inch rectangle. Be sure the corners are square.
• Cut the dough into eight squares by cutting it half lengthwise and then cutting each half into 4 squares. A pizza cutter is a great tool for this job.
• Cut each square into two triangles.
• Take one of the triangles and stretch it until the two short sides are as long as the long side ( the hypotenuse in case you've forgotten your geometry).
• Roll up the triangle and curve the ends in slightly to form a crescent shape.
• Repeat with the rest of the triangles of dough.
• Place the croissants at least 2 inches apart on baking sheets that have been lightly sprayed with cooking spray or covered with parchment paper.
• Cover the croissants with towels and place somewhere where it's not too warm. You don't want the butter in them to become soft remember.
• Let croissants rise until they're nearly doubled in size. This may take a few hours. Be patient. I've let them rise for as long as 5 to 6 hours. After about 2 hours the surface of the croissants may start to dry out. If this happens cover them with a damp paper towel and then put another towel on top of that.
• Combine the egg and the teaspoon of water.
• Brush a light coating of egg wash on each croissant. If the croissants are exceptionally puffy you'll need to be extra gentle when you brush on the eggwash. Another option is to put the eggwash in a spray bottle and spray the eggwash on the croissants.
• Bake the croissants in a preheated 425° F oven for 12 to 15 minutes until they're golden brown.

PERFECT BUTTER CROISSANTS

Steps:

• It is important to use only a small amount of yeast in croissants so that the dough never rises before it is placed in the oven. If dry yeast is used, follow directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup.
• Place 3 1/2 cups flour in a large bowl. Make a well in the center. Add yeast, sugar, salt, and 2 tablespoons of the butter (cut into pieces and softened) and enough cold milk to make a medium-firm dough-NOT as firm as bread dough, but not sticky. Knead dough for a few minutes, only until smooth, not elastic (You can use a stand mixer initially & finish kneading by hand on a floured surface until the dough is smooth, about 3-4 minutes.) If the dough is kneaded too long, the croissants will not be tender and flaky. Place dough to rest in the refrigerator for 10 minutes.
• While dough is resting, shape butter into a flattened brick, rolling it in some of the remaining flour to prevent sticking. Place butter on a sheet of wax paper. Sprinkle it with flour and cover with another sheet of wax paper. Then roll out butter into a square ¼ inch thick. Cut square in half. Wrap pieces in wax paper and place in refrigerator.
• Remove dough from the refrigerator and roll it out on a cloth well dusted with flour or a well-floured surface, making a rectangle about 3 times longer than it is wide. Brush excess flour from surface of dough. Place a piece of butter in the center. Fold ONE end of dough over butter. Place remaining butter on top. Fold second end of dough over butter. Press edges together to seal.
• Place dough on cloth so that the short ends are parallel to the edge of the table nearest you. Roll out on floured cloth into a long rectangle as before. Brush off excess flour. Fold both ends to meet in the center. Then fold once more, in half, as if you were closing the pages of a book, making 4 layers.
• Press all edges together. Wrap and chill for one hour. Place dough on floured cloth, again being sure that the short ends are parallel to the edge of the table nearest you. Roll out dough into a long rectangle. Fold ends to meet in the center, then fold once again as before.
• Chill dough at least 2-3 hours, or until it is very cold.
• Cut dough in half. Roll out each half separately into a sheet 1/8 of an inch thick (chill half not being worked on). Cut into long strips 5 inches wide. Divide strips into triangles using a sharp paring knife or a pizza cutter. Roll up widest side of the triangles toward opposite point fairly tightly, stretching slightly as you roll to make them longer. DO NOT try to shape further for now. First, chill rolls in freezer for ½ hour.
• Then, removing only 4-5 at a time, make each into a thinner, longer, and more compact shape by rolling it firmly against the surface with open palm of hand. Place on a greased baking sheet, curving each into a croissant. Chill again until very cold (you could actually freeze the formed rolls at this point).
• Set oven to 475°F Brush rolls with egg yolks mixed with cream. Place in preheated oven for 5 minutes. Reduce heat to 400°F Continue baking about 8-9 minutes longer, or until croissants are golden brown. Let cool (and complete carry-over baking) before eating.