Almost Croissants

I know, you might say that I already made croissants so why am I making “almost” croissants. Well, these were pretty good for much less work.

I like that these croissants are easy to space out the work involved, doing a bit here and a bit there. And then you can bake them fresh for when you want them.

To make these “croissants” you start by making a stiff dough and then do some laminating with butter, but it is less butter than regular croissants.

Directions for “Croissants”

Slightly adapted from Bread in Five

Super Strong Dough

  • 2.75 cups (625 g) Lukewarm water (100 degrees F or below)
  • 58 g (1/4 cup) oil (such as canola)
  • 1 Tablespoon granulated yeast
  • 1 Tablespoon kosher salt
  • 30 g honey
  • 910 g bread flour

In a mixing bowl, stir together everything except for the bread flour. Then, use the paddle attachment on your mixer to mix in the flour. When combined, cover (but not airtight) and allow to rest at room temperature for about 2 hours.

At this point, you can transfer it to another bowl if desired, then cover it and refrigerate it for up to 14 days. This makes more than you need for the croissants, so you can make multiple batches, freeze it, or use it to make other breads.

Croissant Dough

  • 12 Tablespoons softened butter, cut into 1/2 Tablespoon-sized pieces (I also started doing 16 Tablespoons and spreading the butter over the whole dough with good results)
  • 1 pound of the super strong dough
  • Flour for dusting
  • 1 egg mixed and beaten with 1 Tablespoon water

Dust the surface of the super strong dough with flour, then cut off the 1 pound amount. Form it into a ball, pulling the top of the dough under to the bottom, going in a circle. Then, roll the dough on a floured surface with a rolling pin until it is an 11 by 14 inch rectangle about 1/8 inch thick. At this point, cover and chill the dough for at least 15 minutes.

Place the butter pieces on top of the dough to cover 2/3 of it, working from one short side over towards the middle. Then, fold the 1/3 section with no butter on top of the middle 1/3 of dough, then fold the other third on top of the same middle, like you are folding a business letter. Roll out the dough into another 11 by 14 inch rectangle, then fold in thirds again. When you do the first rolling, feel free to use the rolling pin to flatten the butter a bit by whacking it. Repeat the rolling and folding at least 2 more times. You want the butter squares to flatten out and become more like thin sheets of butter. Eventually, do one more set of folding and then cover the dough and chill it for at least 1 hour.

Roll out the dough into 8 by 12 inches. Now you can decide how big your croissants should be. You want to cut triangles. I generally aim to make about 8, combining the scraps on each side to make one croissant as well.

After you cut out the triangles, cut a notch in the side you will roll up to the point. Then, gently pull the sides away from the notch as you roll it. This helps make the crescent shape.

Place the croissants on a lined baking sheet, spaced apart. You will need 2 baking sheets to space them out enough, otherwise they will get steamed in the oven instead of crisp. Cover (not tightly) and allow to rest at room temperature for about 1.5 hours. They will get puffy and grow.

Meanwhile, preheat the oven to 425 degrees F. Brush the tops of the croissants with the egg wash, then bake for about 25-30 minutes until golden brown.

Directions for “Croissants” (without pictures)

Slightly adapted from Bread in Five

Super Strong Dough

  • 2.75 cups (625 g) Lukewarm water (100 degrees F or below)
  • 58 g (1/4 cup) oil (such as canola)
  • 1 Tablespoon granulated yeast
  • 1 Tablespoon kosher salt
  • 30 g honey
  • 910 g bread flour

In a mixing bowl, stir together everything except for the bread flour. Then, use the paddle attachment on your mixer to mix in the flour. When combined, cover (but not airtight) and allow to rest at room temperature for about 2 hours. At this point, you can transfer it to another bowl if desired, then cover it and refrigerate it for up to 14 days. This makes more than you need for the croissants, so you can make multiple batches, freeze it, or use it to make other breads.

Croissant Dough

  • 12 Tablespoons softened butter, cut into 1/2 Tablespoon-sized pieces (I also started doing 16 Tablespoons and spreading the butter over the whole dough with good results)
  • 1 pound of the super strong dough
  • Flour for dusting
  • 1 egg mixed and beaten with 1 Tablespoon water

Dust the surface of the super strong dough with flour, then cut off the 1 pound amount. Form it into a ball, pulling the top of the dough under to the bottom, going in a circle. Then, roll the dough on a floured surface with a rolling pin until it is an 11 by 14 inch rectangle about 1/8 inch thick. At this point, cover and chill the dough for at least 15 minutes.

Place the butter pieces on top of the dough to cover 2/3 of it, working from one short side over towards the middle. Then, fold the 1/3 section with no butter on top of the middle 1/3 of dough, then fold the other third on top of the same middle, like you are folding a business letter. Roll out the dough into another 11 by 14 inch rectangle, then fold in thirds again. When you do the first rolling, feel free to use the rolling pin to flatten the butter a bit by whacking it. Repeat the rolling and folding at least 2 more times. You want the butter squares to flatten out and become more like thin sheets of butter. Eventually, do one more set of folding and then cover the dough and chill it for at least 1 hour.

Roll out the dough into 8 by 12 inches. Now you can decide how big your croissants should be. You want to cut triangles. I generally aim to make about 8, combining the scraps on each side to make one croissant as well. After you cut out the triangles, cut a notch in the side you will roll up to the point. Then, gently pull the sides away from the notch as you roll it. This helps make the crescent shape. Place the croissants on a lined baking sheet, spaced apart. You will need 2 baking sheets to space them out enough, otherwise they will get steamed in the oven instead of crisp. Cover (not tightly) and allow to rest at room temperature for about 1.5 hours. They will get puffy and grow. Meanwhile, preheat the oven to 425 degrees F. Brush the tops of the croissants with the egg wash, then bake for about 25-30 minutes until golden brown.

 

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.