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.
*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
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?