Распечатать
E-mail
Ингредиенты
- ¾ cups whole milk, heated to warm (105°F–110°F)
- 2 tablespoons packed light brown sugar
- 2 ¼ teaspoons active dry yeast (from one 1/4-oz package)
- 1 ¾ to 2 ¼ cups unbleached all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 ½ sticks (¾ cup) cold unsalted butter
- Filling ideas:
- Shredded Mexican-style cheese and jalapenos
- Dark chocolate chips
- Fresh strawberries
View Full Recipe at Searching for Dessert
.%20I%20love%20the%20layers%20when%20you%20pull%20the%20apart,%20and%20there%20is%20not%20much%20that%20is%20like%20that%20soft%20interior%20and%20crunchy,%20flaky%20exterior.%3C/p%3E%3Cp%3EI%20know%20I've%20made%20croissants%20before,%20just%20chocolate%20ones,%20but%20I%20thought%20I%20would%20feature%20the%20recipe%20again%20with%20two%20more%20fillings.%20I%20also%20adjusted%20the%20amounts%20so%20it%20only%20makes%2016%20instead%20of%2032.%20I%20would%20say%20%22who%20needs%2032%20croissants%22%20but%20really,%20it's%20hard%20to%20ever%20say%20that%20there%20are%20too%20many%20croissants%20that%20melt%20in%20my%20mouth%20as%20I%20eat%20them.%3C/p%3E%3Cp%3EFor%20these%20I%20used%20Nestle%20Toll%20House%20dark%20chocolate%20chips,%20or%20freshly%20sliced%20strawberries,%20or%20Mexican-style%20shredded%20cheese%20and%20jalapenos.%20The%20cheesy%20jalapeno%20croissants%20are%20definitely%20my%20favorite%20of%20this%20batch.%20I%20loved%20the%20spicy,%20savory%20flavor%20combined%20with%20the%20fluffy%20but%20crunchy%20layers.%3C/p%3E%3Cp%3ECroissants%20(with%20three%20filling%20ideas)%3C/p%3E%3Cp%3EMakes%2016%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3EMake%20dough:%3C/p%3E%3Cp%3E1.%20Stir%20together%20warm%20milk,%20brown%20sugar,%20and%20yeast%20in%20bowl%20of%20standing%20mixer%20and%20let%20stand%20until%20foamy,%20about%205%20minutes.%20(If%20it%20doesn%E2%80%99t%20foam,%20discard%20and%20start%20over.)%20Add%201%20%C2%BE%20cups%20flour%20and%20salt%20and%20mix%20with%20dough%20hook%20at%20low%20speed%20until%20dough%20is%20smooth%20and%20very%20soft,%20about%207%20minutes.%3C/p%3E%3Cp%3E2.%20Transfer%20dough%20to%20a%20work%20surface%20and%20knead%20by%20hand%202%20minutes,%20adding%20more%20flour%20as%20necessary,%20a%20little%20at%20a%20time,%20to%20make%20a%20soft,%20slightly%20sticky%20dough.%20Form%20dough%20into%20a%20roughly%201%201/2-inch-thick%20rectangle%20and%20chill,%20wrapped%20in%20plastic%20wrap,%20until%20cold,%20about%201%20hour.%3C/p%3E%3Cp%3EPrepare%20and%20shape%20butter:%3C/p%3E%3Cp%3E3.%20After%20dough%20has%20chilled,%20arrange%20sticks%20of%20butter%20horizontally,%20their%20sides%20touching,%20on%20a%20work%20surface.%20Pound%20butter%20with%20a%20rolling%20pin%20to%20soften%20slightly%20(butter%20should%20be%20malleable%20but%20still%20cold).%20Scrape%20butter%20into%20a%20block%20and%20put%20on%20a%20kitchen%20towel,%20then%20cover%20with%20another%20towel.%20Pound%20and%20roll%20out%20on%20both%20sides%20until%20butter%20forms%20a%20uniform%208-%20by%205-inch%20rectangle.%20Chill,%20wrapped%20in%20towels,%20while%20rolling%20out%20dough.%3C/p%3E%3Cp%3ERoll%20out%20dough:%3C/p%3E%3Cp%3E4.%20Unwrap%20dough%20and%20roll%20out%20on%20a%20lightly%20floured%20surface,%20dusting%20with%20flour%20as%20necessary%20and%20lifting%20and%20stretching%20dough%20(especially%20in%20corners),%20into%20a%2016-%20by%2010-inch%20rectangle.%20Arrange%20dough%20with%20a%20short%20side%20nearest%20you.%20Put%20butter%20in%20center%20of%20dough%20so%20that%20long%20sides%20of%20butter%20are%20parallel%20to%20short%20sides%20of%20dough.%20Fold%20as%20you%20would%20a%20letter:%20bottom%20third%20of%20dough%20over%20butter,%20then%20top%20third%20down%20over%20dough.%20Brush%20off%20excess%20flour%20with%20pastry%20brush.%3C/p%3E%3Cp%3ERoll%20out%20dough:%3C/p%3E%3Cp%3E5.%20Turn%20dough%20so%20a%20short%20side%20is%20nearest%20you,%20then%20flatten%20dough%20slightly%20by%20pressing%20down%20horizontally%20with%20rolling%20pin%20across%20dough%20at%20regular%20intervals,%20making%20uniform%20impressions.%20Roll%20out%20dough%20into%20a%2015-%20by%2010-inch%20rectangle,%20rolling%20just%20to%20but%20not%20over%20ends.%3C/p%3E%3Cp%3EBrush%20off%20any%20excess%20flour.%20Fold%20in%20thirds%20like%20a%20letter,%20as%20above,%20stretching%20corners%20to%20square%20off%20dough,%20forming%20a%2010-%20by%205-inch%20rectangle.%20(You%20have%20completed%20the%20first%20%22fold.%22)%20Chill,%20wrapped%20in%20plastic%20wrap,%201%20hour.%3C/p%3E%3Cp%3EMake%20remaining%20%22folds%22:%3C/p%3E%3Cp%3E6.%20Make%203%20more%20folds%20in%20same%20manner,%20chilling%20dough%201%20hour%20after%20each%20fold,%20for%20a%20total%20of%204%20folds.%20(If%20any%20butter%20oozes%20out%20while%20rolling,%20sprinkle%20with%20flour%20to%20prevent%20sticking.)%20Wrap%20dough%20tightly%20in%20plastic%20wrap%20and%20chill%20at%20least%208%20hours%20but%20no%20more%20than%2018%20(after%2018%20hours,%20dough%20may%20not%20rise%20sufficiently%20when%20baked).%3C/p%3E%3Cp%3ERoll%20out%20and%20cut%20dough:%3C/p%3E%3Cp%3ERoll%20out%20the%20dough%20on%20a%20lightly%20floured%20surface,%20dusting%20with%20flour%20as%20necessary,%20into%20an%2018-%20by%2010-inch%20rectangle.%20Brush%20off%20excess%20flour%20with%20pastry%20brush%20and%20trim%20edges%20with%20a%20pizza%20wheel%20or%20sharp%20knife.%20Cut%20dough%20horizontally,%20then%20vertically%20into%208%20strips%20to%20make%2016%20rectangles.%3C/p%3E%3Cp%3EForm%20croissants%20and%20fill%20(if%20desired):%3C/p%3E%3Cp%3EStretch%20each%20piece%20of%20dough%20very%20gently%20on%20one%20side%20to%20create%20a%20triangle%20like%20shape.%20Place%20desired%20filling%20on%20the%20wider%20end%20of%20the%20triangle,%20or%20right%20down%20the%20middle%20of%20the%20rectangle.%20Roll%20gently,%20stretching%20slightly%20while%20rolling%20if%20necessary.%20Place,%20seam%20side%20down,%20on%20a%20parchment-lined%20large%20baking%20sheet.%20Make%20more%20pastries%20in%20same%20manner,%20arranging%20them%202%20inches%20apart%20on%20baking%20sheets.%3C/p%3E%3Cp%3ELet%20the%20croissants%20rise:%3C/p%3E%3Cp%3ECover%20croissants%20on%20the%20sheet%20pan%20lightly%20with%20a%20kitchen%20towel.%3C/p%3E%3Cp%3ELet%20pastries%20rise%20until%20slightly%20puffy%20and%20spongy%20to%20the%20touch,%202%20to%202%201/2%20hours.%20(I%20like%20to%20let%20them%20rise%20in%20the%20oven%20after%20I%20have%20preheated%20it%20for%2045-60%20seconds%20then%20turned%20it%20off,%20that%20way%20it%20is%20slightly%20warm.)%3C/p%3E%3Cp%3EBake%20croissants:%3C/p%3E%3Cp%3EAdjust%20oven%20racks%20to%20upper%20and%20lower%20thirds%20of%20oven%20and%20preheat%20to%20425%C2%B0F.%20Remove%20towels%20from%20on%20top%20of%20pans.%20Spritz%20inside%20oven%20generously%20with%20spray%20bottle%20and%20close%20door.%20Put%20pastries%20in%20oven,%20then%20spritz%20again%20before%20closing%20door.%20Reduce%20temperature%20to%20400%C2%B0F%20and%20bake%2010%20minutes%20without%20opening%20door.%3C/p%3E%3Cp%3ESwitch%20position%20of%20sheets%20in%20oven%20and%20rotate%20sheets%20180%C2%B0,%20then%20reduce%20temperature%20to%20375%C2%B0F%20and%20bake%20until%20pastries%20are%20deep%20golden,%20about%2010%20minutes%20more.%3C/p%3E%3Cp%3EDon't%20forget%20to%20follow%20me%20on%20Blog%20Lovin'%20or%20using%20one%20of%3C/p%3E%3Cp%3Ethe%20buttons%20at%20the%20top%20of%20the%20page%20so%20you%20don't%20miss%20a%20recipe!%3C/p%3E){kind=link}