Quick Butter Croissants
Description
These Quick Butter Croissants offer a delightful shortcut to the classic French morning treat without sacrificing flavor. Unlike traditional laminated doughs that require days of chilling, this recipe uses a butter-cut-in method similar to biscuits for incredible flakiness in a fraction of the time. The dough is enriched with evaporated milk and sugar, creating a tender crumb that shatters beautifully with every bite. Perfect for weekend brunches or pairing with coffee, they emerge from the oven with a deep golden hue and an irresistible aroma.Directions
-
In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy.
-
Add the evaporated milk, salt, sugar, 1 egg, and 1 cup of flour to the yeast mixture.
-
Beat the mixture until smooth, then blend in the melted butter; set this wet batter aside.
-
In a separate large bowl, use a pastry blender or two knives to cut 1 cup of firm butter into the remaining 4 1/2 cups of flour.
-
Blend until the butter pieces are roughly the size of small peas.
-
Pour the yeast batter over the flour and butter mixture.
-
Gently fold and turn the mixture just until all the flour is moistened; do not overmix.
-
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 4 days to allow the dough to rest and develop flavor.
-
Turn the dough out onto a lightly floured surface, press it into a compact ball, and knead briefly for 30 seconds to release large air bubbles.
-
Divide the dough into 4 equal parts.
-
Work with one part at a time, keeping the remaining dough wrapped in plastic and refrigerated to keep the butter firm.
-
On a floured board, roll one part of the dough into a circle approximately 17 inches in diameter.
-
Using a sharp knife or pizza cutter, cut the circle into 8 equal wedges, like slicing a pizza.
-
Starting from the wide end of each wedge, loosely roll towards the point to form a crescent shape.
-
Place the croissants on an ungreased baking sheet with the seam side down.
-
Repeat the rolling and shaping process with the remaining dough portions, placing them 1 1/2 inches apart on the baking sheets.
-
Cover the shaped croissants lightly with plastic wrap or a clean kitchen towel and let them rise at room temperature until doubled in size, about 1 to 2 hours.
-
Preheat the oven to 325°F (165°C).
-
Just before baking, brush the risen croissants with the beaten egg and water mixture.
-
Bake for 30 to 35 minutes, or until the croissants are deeply golden brown and flaky.
-
Cool on a wire rack for 5 minutes before serving warm.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 244kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 5.3g27%
- Cholesterol 45mg15%
- Sodium 988mg42%
- Total Carbohydrate 34.6g12%
- Dietary Fiber 1.1g5%
- Sugars 3.3g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
