Holidays Croissants- Plain or Sweet

Holidays perfect time for everyone to make easy treats they can all serve guest.

Classic French pastry, a light, airy and so buttery Croissants. Absolutely heavenly when fresh out of the oven treat!

Perfect for breakfast treat with a cup of coffee, I don't make this recipe as often as my family would like, but we all enjoy the moment when I make them.

This recipe most of the time requires chilling time, the dough gets folded over and over again with cold butter in between each thin layer. If you like sweet croissants, laying spoon of cream cheese before rolling gives your rolls a festive touch.

#pastry #croissants #sweet #breakfast #holidays #delicious #flaky #homemade #creamcheese #houston #christmastradition

Ingredients:

5 cups all purpose flour

2 package (1/4 oz. each ) active dry yeast

1/3 cup of sugar

2 eggs

1 tsp salt

1 1/4 butter

1 cup warm water

3/4 evaporated milk

Instructions:

In a mix bowl dissolve yeast with warm water, stir and let it rest for about 5 minutes.

Melt 1/4 cup of butter set aside,

In a large mix bowl, combine 1 cup of flour, sugar, salt; add the yeast mixture, the milk, one egg and cold melted butter. Use the food processor or just use a wooden spoon to mix all the ingredients until smooth.

Start adding slowly the rest of the flour, stir frequently while adding the flour. Add the remaining 1 cup of butter to the flour mixture and continue stirring. Do not knead the dough.

The dough will be sticky, place it inside plastic bag or just cover the bowl with plastic and let it ferment for 2 hours in the refrigerator.

Remove it from the fridge and place it onto lightly floured surface and start rolling. You may need to sprinkle flour on top of the dough if sticky. Then roll the dough creating a rectangle, add butter and fold. Place it in the fridge for the second time for 1 hour.

Remove it from fridge and repeat previous step ( rolling, folding ) place it inside fridge again for 10 minutes 3 more times.

Remove it from the fridge and fold and divide the dough in 4 parts. Create 4 balls and let it rest room temperature for 30 minutes.

Take one of the balls and roll creating a rectangle shape. Trim the edges and corners to square using scraper or pizza cutting tool.

With the scraper or knife, mark points about 6 inches apart making diagonal crossing cuts between the marks to produce triangle.

Separate the triangle from the rest and roll up from the wide's side to the point of the triangle. Curl the ends of the roll in to form a crescent.

Mix a beaten egg yolk with milk and brush this glaze over croissants

Bake at 325 F. for 20 minutes or until golden brown.

Enjoy

Thank you

Letty