Bread Baking Babes Create Croissants

This month I had some help with baking the challenge. Raine was interested in laminated dough, so he helped me make the dough, then later roll out the dough and spread the butter and make the first folds, then later roll out the dough and do more folds. I finished things up but it was sure nice to have his company for the first part of the baking. Too bad I missed the usual posting day, but a day late is OK.

Kelly of A Messy Kitchen has challenged the Babes this month to make easier crescent rolls using a recipe from Half Baked Harvest. If you like croissants but are not so sure you can make the classic recipe, give this one a try. It has lovely layers when baked and some shards of crisp-baked dough on the outside...perfect when you take a bite. It isn't as layered as the classic, nor as delicate, but it is certainly easier, faster (but not fast), and the croissants are delicious ! Use the best butter that you can find because this has a simple flavor profile, with the butter being the stand-out flavor. We used Mykonos plant-based cultured 'butter' and it was tasty, but I'm sure that a high-quality real butter would have had more flavor. If you don't eat them all in one sitting, you can refresh the crescents by baking them on a baking sheet briefly (1-5 minutes) in a hot oven right before serving them again.

Remember that laminated dough takes time...and cold. Make room in your freezer in advance for a baking sheet with your dough block on it. You may need to adjust the amount of time it sits in the freezer, or even have it in the fridge towards the end...it depends on if your butter is escaping or not.

If you follow this recipe you should be successful. I recommend using a scale to weigh your ingredients. You will likely get better results. Happy baking!

To be a Buddy, bake the croissants and then send Kelly an email with your URL and a photo of your bake by July 29th to be included in the round-up. She will send you a Badge. You can also post on our Facebook page so we can all congratulate you for joining us.

Also, be sure to visit the other Bread Baking Babes to see their take on this classic baked treat.

Easier Flaky Crescent Rolls

¼ cup warm water ~105-110ºF [60 grams]
2 ¼ tsp active dry yeast one packet [7 grams]
2 tsp sugar [8 grams]
¾ cup warm milk (not boiling) [183 grams]
1 egg
1 tbsp unsalted butter, melted or softened [14 grams]
1 tsp salt [6 grams]
3 cups all-purpose flour plus more for rolling [375 grams + more for rolling]
8 tbsp (1 stick/½ cup) salted butter, softened [113 grams]
1 egg beaten and or melted butter, for brushing

Instructions

In a large glass bowl or stand mixer, combine the warm water, yeast and sugar to dissolve the sugar and yeast.  Let the mixture sit for about five minutes until it is puffed up and foamy.

Add the warm milk, egg, 1 tbsp butter, salt and flour. Using the dough hook, a dough whisk, or your hands, knead the dough until it is smooth and elastic.  The dough will seem sticky at first, but it will eventually become smooth and springy.

Turn out the dough onto a floured work surface.  Lightly knead into a smooth ball.  Put the dough back in the bowl, cover and place in the fridge for 30 minutes.

After 30 minutes, turn out the dough onto a lightly floured surface.  Roll out a large rectangle that is about ¼-inch thick. Gently spread the 8 tbsp softened butter all over dough, leaving about an inch around the sides of the rectangle.

Fold the dough in thirds by folding one side of the rectangle towards the center and folding the other side over as well on top of the first layer so that there are three dough layers.  Carefully move the dough to a baking sheet, cover with plastic wrap and place in freezer for 7-10 minutes.  (If you find the butter getting too hard, chill for less time, especially on subsequent roll outs, and allow to warm up until butter is pliable.)

Roll the dough again into a long rectangle (being careful of the butter - if it is breaking, let it warm up for a while longer) and fold dough again into thirds like a book. Place back in freezer for 5-7 more minutes. Repeat this process two more times for a total of three folds (and 30 minutes in the freezer.)  (I ended up just going to the refrigerator for my last chill, the butter was hardening too fast.)

After the three folds, you can either go ahead and shape for baking or you can wrap your dough tightly with plastic wrap and place in the fridge overnight or up to three days.

To shape, roll the dough out on a lightly floured surface into a rectangle about ¼-inch thick. Using a pizza cutter or sharp knife, cut the dough in half lengthwise, cut the strips into triangles. Roll each crescent up using both hands.  Place on a lined baking sheet about 2-3 inches apart.  Cover with a tea towel and set in a room temperature place to rise for 30 minutes to 1 hour.  (Not too warm or the butter will melt and there will be fewer layers.)

While the rolls rise, position a rack in the middle of the oven and preheat to 400ºF.  Before baking, brush each crescent with the beaten egg wash. Bake rolls for 10-14 minutes or until lightly golden brown.  If desired brush with melted butter.  Serve warm with butter and honey or jam.