Croissants UNDER 3 HOURS!
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This has gotta be a new world record.
Recipe:
• 2 1/2 teaspoons active dry yeast
• 6 tablespoons warm water (110 degrees F/45 degrees C)
• 2 teaspoon white sugar
• 4 cups all-purpose flour
• 4 teaspoons white sugar
• 3 teaspoons salt
• 1 1/3 cup warm milk
• 4 tablespoons vegetable oil
• 1 1/3 cup unsalted butter, Frozen and shredded
• 1 egg + 1 tablespoon water= Glaze
1. Combine yeast (2 1/2 tsp), warm water (6 tbsp), and 2 tsp sugar. Allow to stand until creamy and frothy.
2. Measure flour (4 cups) into a mixing bowl. Dissolve sugar (4 tsp) and salt (3 tsp) in warm milk (1 1/3 cups). Blend into flour along with yeast (of step 1) and oil (4 tbsp). Mix well; knead until smooth.
3. Cover, and let rise until over triple in volume, about 1-3 hours. Deflate and chill 20 minutes.
4. Slice cold butter (2.66 sticks) so it would be easy to place over the dough.
5. Pat dough into a 28x12-inch rectangle (or as large as you can). Place butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to the left and right. Roll out to a 28x12-inch rectangle. Fold in three again. Sprinkle lightly with flour and put dough in a plastic bag. Freeze for 15 mins.
6. Unwrap, sprinkle with flour, and deflate gently. Roll to a 28x12-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and freeze for 15 mins.
7. To shape, roll dough out to a 40x10-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 30 x 10-inch rectangle. Cut into three 5 x 5-inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point and make it 7 inches long. Grab the other 2 points and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light (14-16 mins, pre heat oven now). In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
8. Bake in a preheated 425 degrees F (218 C) oven for 15 minutes.
#Croissants #baking #7allorin
Thanks for watching!