Not So New Territory

One of many things I have not made yet and haven't the courage to attempt to is making the French Croissant. Even the name's already a challenge. I'm pretty sure you are familiar with taste. So buttery you can even felt it on your fingers and the flakiness of the baked one... Can almost smell one right now! 

We ran out of bread. We always do. The first idea was to bake a batch of the usual rolls. The plain ones. Then again, scratched the idea. They're tired of the same old rolls. Gotta make something new. So here it is...

Faux-Croissant 

I used this Butterhorn recipe as a shortcut!

Dough

• 2 1/4 tsp instant yeast
• 1/2 cup warm water
• 1/2 cup scalding hot milk
• 1/2 cup butter
• 1/3 cup sugar
• 1 tsp salt
• 1 egg
• 4 cups all purpose flour
• Butter for spreading as needed

Egg wash

• 1 egg
• 1 Tbsp milk/water
• Combine both and mix until blended well

1. Sprinkle yeast over the 1/2 cup of warm water. Let stand for 5 minutes, or until bubbly
2. Use a big bowl and combine together hot milk, butter, sugar and salt. Let the mixture cool to room temperature
3. Then, whisk in the yeast and egg. Add in 2 cups of flour and mix them thoroughly
4. Add in the additional 2 cups of flour to form a soft dough. Knead the dough lightly then form into a ball. Coat with a little oil and also greased the bowl it'll be placed. Cover with a cling wrap and let rise in a warm spot for 1 hour or until doubled
5. Once risen, divide into halves. Roll each half into a rectangle on lightly floured surface. Spread butter on the surface. Fold over like folding a letter. (See how to fold the dough here minus the freezing steps). Turn the shortest side to your body, roll it again and spread with butter. Do this 3 times more
6. After the last folding, roll the rectangle into 1/4 inch thickness. Using a sharp knife, cut into triangles 
7. Spread butter some more on the triangles. Then rolled each triangle from the base to the tip, and placed on greased baking tray (tip side down). Give some room between the rolls. Let rise for about 30 minutes
8. Brush tops with egg wash. Bake in preheated oven, 218 C / 425 F for 15 minutes. Tops and edges should be golden brown. If it darkens too quickly, lower the temperature about 10 C /10 F
9. Cool on wire rack afterwards 

P/s : 

I've added some chopped raisins in the dough after the first rise before the folding, to comply with my dad's request. To give a little fruity bite into it was a very good idea!

This one was not the original version of croissant. I had little patience with baked goods. Giving that to make croissant will need a lot of time, I need to find a way to simplify things out. The out come may not be as buttery and flaky as the real thing would be. But it will do for me. For now... 


I'll post this on yeastspotting too!

Bon Appétit!  ^_^