Recipes

Croissants may take hours to prepare – but they are surprisingly easy and simple to make. Most of the hours spent are by themselves in the refrigerator as they rise. They make a great side for any meal – but are most enjoyed during the holiday season (especially around Thanksgiving and Christmas) by adults and children alike.

Ingredients are:

7/8 c. milk
1 tsp. salt
 1 tbsp. vegetable oil
1 pkg. dry rapid rise yeast
1 1/2 tbsp. sugar
1/3 c. warm water
3 1/2 c. flour
1 c. cold butter

Directions Are:

Heat milk, oil, salt and 1/2 tbsp. sugar in a small saucepan to scalding. In a measuring cup combine warm water, yeast and the remaining tbsp. sugar. Mix the yeast mixture with the milk mixture in a glass bowl and add 2 ½ c. of the flour and stir with a fork until mostly combined. Turn out mixture on a counter that has 1 cup of flour sprinkled on it. Using a pastry scrapper fold the flour into the bread mixture until soft dough forms.

Place soft dough ball into an ungreased small glass bowl, cover the bowl with saran wrap and place in refrigerator for ½ hr. Remove the bowl from the refrigerator and roll with a rolling pin on floured board into a 9×13 rectangle. Knead cold butter into pliable chunks and spread on 2/3 of dough, keeping butter cold. Fold the dough widthwise into thirds, turn dough in a ¼ turn and again roll out into a rectangle, and fold into thirds again.

Repeat 2 more times. Wrap square dough in saran wrap and refrigerate. Repeat rolling process and folding process every 45 minutes for 5 hours. Roll out final rectangle and cut into 3×3 inch squares. Cut each square into two triangles and roll as crescent rolls. Place on cookie sheet and cook on 425 degree oven for 12-15 minutes. Croissants should separate into flaky layers. Serve immediately.