Quick Butter Croissants

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.

Cooking Method: Baking

Cuisine: French

Courses: Baked Goods

Difficulty: Advanced

Servings: 1

Calories: 244

Dietary: Vegetarian

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

1
In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy.
2
Add the evaporated milk, salt, sugar, 1 egg, and 1 cup of flour to the yeast mixture.
3
Beat the mixture until smooth, then blend in the melted butter; set this wet batter aside.
4
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.
5
Blend until the butter pieces are roughly the size of small peas.
6
Pour the yeast batter over the flour and butter mixture.
7
Gently fold and turn the mixture just until all the flour is moistened; do not overmix.
8
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.
9
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.
10
Divide the dough into 4 equal parts.
11
Work with one part at a time, keeping the remaining dough wrapped in plastic and refrigerated to keep the butter firm.
12
On a floured board, roll one part of the dough into a circle approximately 17 inches in diameter.
13
Using a sharp knife or pizza cutter, cut the circle into 8 equal wedges, like slicing a pizza.
14
Starting from the wide end of each wedge, loosely roll towards the point to form a crescent shape.
15
Place the croissants on an ungreased baking sheet with the seam side down.
16
Repeat the rolling and shaping process with the remaining dough portions, placing them 1 1/2 inches apart on the baking sheets.
17
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.
18
Preheat the oven to 325°F (165°C).
19
Just before baking, brush the risen croissants with the beaten egg and water mixture.
20
Bake for 30 to 35 minutes, or until the croissants are deeply golden brown and flaky.
21
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.

Read it online: https://www.chefs-mate.com/recipe/quick-butter-croissants/