I love having croissants. Yes, I had to look up the spelling on that one. Usually I just spell it wrong but this time I wanted to get it right.
You can make all kinds of great meals and appetizers with croissants and then you can also add condiments and butter and have a yummy treat for breakfast or a snack. Another good thing you can do is to make extra and have some the next day without having to mix them up again. This takes some rush out of your day. Oh yes you are probably a lot more organized than I am even though I am trying. I suppose its entirely possible that you never rush because you are so ultimately organized. If you are please share your secret.
Croissants: (large recipe about 72 or if they are made large 36)
5 tsp. of dry yeast
4 c. of warm milk
13 to 14 c. of all purpose flour (or half white half wheat)
4 eggs lightly beaten
1/2 cup butter, melted
6 tbs of honey or sugar
2 tsp. salt
Take out a large mixing bowl and when I say large I mean extra large something like a chip bowl will work. Dissolve the yeast in milk and add to that 8 cups of flour,eggs,butter,honey/sugar, and salt; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto floured board; knead until smooth and elastic; about 6 to 8 minutes.
Place your dough into a greased bowl or the same bowl from earlier just rinsed , dried and oiled.
Then turn your dough so that the down side is up that way the grease will be on the top side.
Cover your bowl and let it rise in a warm place until doubled, about a half hour.
Punch dough down and divide into 6 equal pieces by first setting your ball of dough on your board and cutting it in half with an oiled pizza cutter or knife and then cutting three pieces on each side of your half to make 6.
Return to your bowl and then take one section, shape into a ball and cut that section into 12 wedges flatten each wedge or triangular portion and roll from the large side to the point side until you have made 12 croissants.
Then do this again and again or save some dough in a bag in the refrigerator for another meal or 2. You could also combine two of your 6 sections to form larger croissants for a fine lunch meal and add a meat to the center or cut in half and add a fish salad or chicken salad. there are many ideas that will pop into your mind I'm sure.
After you form them and place on a greased cookie sheet or casserole then cover and allow to rise again for about 30 minutes.
Bake your croissants on 400 degrees for 12 to 14 minutes or until done. Your fork will come out clean. Brush with the butter that you got out and serve when cool enough to the touch.
While you are waiting for these great treats to rise or to cook you can read a few more posts. Or get some laundry on the way or maybe do some kitchen duty. Try to schedule your croissants so that you have about an hour an a half or maybe two if you are cooking them all at once. Let me know how you like these. Or do you even like croissants at all?