Traditional Buttery French Croissants For Lazy Bistro Breakfasts Food

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.

CROISSANTS

Steps:

• Preferment: In a mixing bowl, stir the warm water and yeast together.
• Wait for it to foam, about 2-4 minutes.
• Add flour and mix on low speed for 3 minutes with a mixer (or 5 minutes by hand).
• Cover and let rest at room temperature (70-75 degrees) for 12 hours, until tripled in bulk.
• Dough: In the mixer bowl, combine the water and milk.
• Add 1 tsp of the sugar.
• Sprinkle the yeast over the warm mixture and let sit until it starts to foam, 2-4 minutes.
• Add flour, the remaining sugar and softened butter along with the preferment.
• Mix with the dough hook, stopping to push the dough down the dough hook.
• Knead until the dough pulls into a translucent sheet without tearing, about 12 minutes.
• The dough will be soft and supple.
• If working by hand, knead for about 15 minutes.
• Transfer the dough to a large, lightly oiled bowl and cover with plastic.
• Let rise at room temperature until doubled in bulk- about 1 hour.
• On a lightly floured surface, roll the dough into a 12 x 14 inch rectangle about 1/2 inch thick.
• Transfer dough to a parchment lined baking sheet, brush off all excess flour and cover with plastic.
• Put into freezer until it is as firm as the chilled butter.
• 5 minutes before the dough is finished chilling, lay the butter between 2 sheets of plastic.
• With a rolling pin, pound butter into a 12 x 7 inch rectangle that is uniformly thick.
• Even out the rectangle with your hands and/or a dough scraper.
• Lay the dough on a lightly floured surface and position the butter on one side of the dough rectangle.
• Line it up parallel with the edges and leave a 1/4 inch margin.
• Fold the rest of the dough over the butter.
• Pinch the edges to seal in the butter.
• Fold the pinched edges over.
• Position the dough with the folded edge away from you.
• Roll the dough into a 10 x 20 inch rectangle that is about 1/2 inch thick.
• Fold 1/3 of the dough toward the center, brushing off excess flour.
• Fold the other 1/3 of dough over the two layers- like a business letter.
• Wrap dough in plastic and refrigerate for 30 minutes.
• Remove dough from the refrigerator and roll it out to a 10 x 20 inch rectangle, fold, rewrap and chill as before.
• Repeat this sequence one more time.
• After the final chill, roll dough into a 19 x 25 rectangle that is 1/8 inch thick.
• Trim ragged edges and slice dough in half.
• Leave the halves in place.
• On the upper half of the top strip, measuring from the left corner, cut small notches every 4 1/2 inches.
• On the lower edge of the bottom strip, do the same thing.
• With a pizza cutter and a ruler, connect the upper left CORNER of the top strip to the FIRST NOTCH of the bottom strip.
• Continue making parallel diagonal lines.
• Now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle.
• Continue until you end up with 20 triangles mand some scraps.
• Cut a small notch in the middle of the base of each triangle and dab the three corners with egg wash.
• Take each triangle and pull gently at the base so that the notch separates.
• Fold the edge of the base over twice- 1/2 inch at a time, pinching as you go.
• With one hand roll the base towards the tip while pulling gently on the tip with your other hand.
• Finish the roll so that the tip is underneath the croissant.
• Lay on a parchment lined sheetpan so that the lines of the roll converge toward you.
• Leave at least 1 inch between croissants.
• Gently curve the ends of each croissant together toward you, pich and brush the croissant with egg wash.
• (If you wish to freeze for later use, do it at this stage,) Let them rise uncovered at room temperature untli they double- about 1 hour.
• Heat the oven to 375.
• Bake the croissants in the hot oven for 18-20 minutes or until deep golden brown.
• To check for doneness, push gently on the inner curve of the croissant.
• If it springs back they are thoroughly baked.
• If frozen, let thaw over night in the refrigerator and then let rise (it will take about 2 hours) before baking.

TRADITIONAL LAYERED FRENCH CROISSANTS

Steps:

• Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.
• Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.
• Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
• To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.
• Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.
• If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.
• Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.
• Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
• To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.
• Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.
• Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.
• Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.

BUTTERY CROISSANTS

Steps:

• In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour., In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges. , Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight., Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles. , Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.