Thursday, April 21, 2011

Easy Croissants

The kids and I decided to roll up some treats today and make croissants.  I can freeze them for Easter and I was craving a warm buttery treat! 

I remember my first real croissant.  I got my initial taste on a trip with my parents.  We ate breakfast at the restaurant in the hotel, sadly I think I just dated myself.  This was pre-circa continental breakfasts that are now common.  This happened long ago when the waitress still handed everyone a lovely brown plastic glass filled with ice water when you were seated. 

I am not a big breakfast fan.  I don't enjoy pancakes and eggs on a daily basis.  Give me some Cheerios and I am a happy camper.  The restaurant didn't serve hamburgers at 8 a.m., so I whittled away at my parents until they let me order a croissant.

It was buttery, steamy, and flaky.  Probably the best one I have ever had.  After that morning, I always grab one if they are available. 

Last year I stumbled upon a recipe in an old cookbook for croissants.  I have tweaked it a little so I can cheat and use my bread machine.  Doing it this way takes a good portion of the labor out of the recipe.  I haven't achieved amazing flaky croissants, but they are still full of buttery goodness.

Croissant Recipe:
*put ingredients in order listed, but you don't have to use a machine!

  • 1 3/4 cups warm milk
  • 1 1/4 cups diced butter
  • 1 beaten egg
  • 5 cups flour
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 2 packages dry yeast
Use your dough setting on your bread machine. 

Place the dough on a floured surface and knead several times.  Split the dough into 4 sections, to make working with the dough a bit easier.


Roll each section into a circle about 12 inches wide.  Use a pizza cutter and slice, like a pie, about 10 triangles.

Roll each triangle up.  Start at the wide base and roll them up toward the point.  Place on a greased cookie sheet and curve them gently.

Cover and let rise until doubled.  Bake at 350 degrees for about 18-20 minutes.  When they are done baking, remove from pan and rub down with butter.  Let cool if you can!

These little twists are perfect with any meal or just a snack.  I plan on using them to dress up our Easter dinner.


Do you have any special breakfast treats you love? 

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