Layered French Croissants

Make buttery layer french croissants at home just like your favorite bakery . Wow you’re  friends and family with with delicious croissant recipe. Making your own croissants is not difficult as it may seem. A good croissant dough, does takes time and effort. So, if you are feeling  ambitious, try this classic french croissant recipe, with no special equipment needed.

 

 Layered French Croissants 

Prep Time: 2 hrs. 20 mins

Bake: 25 mins

Total Time: 1 day 6 hrs. 45 mins

 

Ingredients

 

1/3 cup warm water, (110 degrees to 115 degrees)

1 package dry-active yeast

1 tablespoon sugar

1 tablespoon table salt

1 1/3 cups warm milk, (110 degrees to 115 degrees)

1 pound (about 3 1/2 cups) all-purpose flour, plus more for work surface

2 tablespoons vegetable oil

3 1/2 sticks (14 ounces) chilled unsalted butter

1 large egg yolk

2 tablespoons heavy cream

 

Directions

1.Make the dough: In a liquid measuring cup, combine water, yeast, and 1 teaspoon sugar. Stir to combine. Let stand 5 minutes to allow yeast to proof. In a second measuring cup, dissolve the remaining 2 teaspoons sugar, and the salt in the milk.

2.In a large bowl, whisk the flour. Add the yeast mixture, milk mixture, and oil. Blend everything together by cutting and pressing with a rubber spatula, being sure all the flour is incorporated. The dough will be very wet.

3.Turn dough out onto a well floured work surface. Let stand for 3 minutes to allow the dough to absorb some of the liquid. Start kneading by lifting near edges, with a bench scraper, and flipping it over onto the other side. Rapidly repeat the movement from one side to the other, and end over end, until the dough feels smooth and begins to draw back into shape when pushed out, 8 to 10 times. Do not over-knead.

4.Transfer dough to a clean bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 1/2 hours. Punch down the dough, and turn out onto a lightly floured work surface. Using lightly floured hands, pat and push the dough out into a rectangle about 12-by-10-inches. Fold the dough in three, like a business letter. Place on a lightly floured baking sheet or plate; cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes. This second rise can be done in the refrigerator, overnight.

5.Punch down dough. Cover the dough again with plastic wrap, and transfer to refrigerator for 20 minutes; this will allow the gluten to relax, and make rolling out the dough easier.

6.Roll in the butter: Place butter on a lightly floured work surface and beat with a rolling pin to soften. Then smear it out with the heel of your hand until it is of spreading consistency, but still cold; it must not become soft and oily, refrigerate if necessary.

7.Place dough on a lightly floured work surface, roll it out to a 18-by-10-inch rectangle. Spread butter as evenly as possible over the upper two-thirds of the dough, leaving a 1/4-inch border. Fold the bottom (unbuttered) third of the dough up to the middle. Fold the top third down to cover it.

8.Lightly flour the top of the dough, and work surface. Turn the dough so the edge of the top flap is to your right. Roll the dough into a rectangle, about 18-by-8-inches. Roll rapidly, starting an inch from the near end, and going to within an inch of the far end. Fold again in three, as above. Wrap in plastic wrap, and transfer to refrigerator for 1 hour.

9.Remove dough from refrigerator. Sprinkle lightly with flour, and deflate the dough by tapping lightly with rolling pin. Cover with plastic wrap, and let rest 8 minutes to relax gluten, if necessary. Repeat rolling and folding process twice more, as above. If the butter has hardened and congealed into flakes, beat the dough with light firm taps going from one side to the other until butter has softened. It must be able to extend the length and width of the rectangle inside the dough as you roll it out until it has softened. Refrigerate for 2 hours or overnight. If refrigerating overnight, cover with a board and a 5- pound weight. Resting overnight will facilitate shaping.

10.Shape the croissants: When shaping the croissant, keep the dough that you are not working with refrigerated. Place chilled dough on a lightly floured work surface. Deflate dough. Roll the dough out to a 25-by-12-inch rectangle. (If at any time the dough becomes too elastic to work with, cover with plastic wrap, refrigerate, and let rest 10 minutes, to relax gluten.) Cut in half lengthwise. Working with one piece of dough at a time, using a pastry wheel or a croissant cutter, cut into triangles with a 5-inch base.

11.Roll the triangles out to enlarge slightly. Roll towards the tip, creating tension by using your other hand to stretch the top of the triangle away from you. The dough should overlap 3 times with the tip sticking out from underneath.

12.Place on a parchment lined baking sheet leaving 2 inches between croissants. Curve the ends of the croissant inward, forming a crescent shape. Repeat with second piece of dough. Cover lightly with plastic wrap, and let stand in a warm place until very spongy and doubled in size, 1 to 1 1/2 hours.

13.Preheat oven to 475 degrees. In a small bowl, whisk together egg yolk and heavy cream, and lightly brush over tops of croissants. Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Place croissants in oven, and spray bottom of oven with water once more. Bake until puffed and golden brown, about 15 minutes. After 10 minutes, rotate pan to ensure even baking. Reduce oven temperature to 400 degrees. and continue to bake until cooked through, about 5 minutes more. Transfer to a wire rack to cool for 15 minutes before serving.

 

 

 

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Healthy Quick Bread Recipes

healthy quick bread

Happy humpday !  I’m a bread lover, so, eating light versions are a much better choice for you and your body. Check out my 10 favorite healthy quick bread recipes.Which includes  muffins, biscuits, and loaf bread.

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White cheddar cheese drop biscuits with spinach

White cheddar cheese drop biscuit with spinach White cheddar cheese drop biscuit with spinach I have to say  this is one of my favorite biscuit recipes to make. It’s ready in 20 mins. But, I warn you, the smell from the oven will leave  you drooling, waiting for it to come out. This is a drop method recipe. Adapted from  Bisquick Heart Smart mix. It’s so easy to make . Defrost chopped spinach, then drain and set aside until biscuit batter is ready. Drop on lightly oil cookie sheet, bake for 8-10 mins. Brush melted butter and garlic over slightly hot biscuits and serve warm. Place 2 inch's  apart Place 2 inch’s apart You can see the chopped spinach in the drop batter. YUMMY ! You can see the chopped spinach in the drop batter. YUMM       Prep time: 10 mins Overall time:20 mins Bake time: 8-10 mins severing 12   Ingredients 2 cups Bisquick Heart Smart® mix 1/2 cup shredded reduced-fat sharp white  Cheddar cheese 1- 1/2 of chopped spinach Frozen { drained } 3/4 cup fat-free (skim) milk 2-3 tablespoons butter or margarine, melt 1/4 teaspoon garlic powder   Directions

  1. Heat oven to 450°F. Spray cookie sheet with cooking spray.
  2. In medium bowl, stir together Bisquick mix and cheese; make well in center of mixture. Drop in chopped defrosted and drain spinach.
  3. Add milk, stirring just until dry ingredients are moistened. Onto cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  4. Bake 8 to 10 minutes or until golden.  Brush  garlic and melted  butter , over warm biscuits; serve immediately.

Chocolate Banana Bread

Chocolate Banana bread
I hoped Everyone enjoy superbowl. I’m still a little sick. Please, everyone enjoy my Chocolate banana bread.

1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 ounces bittersweet chocolate, melted
2 large eggs
3 very ripe bananas
1 teaspoon vanilla extract


Preheat the oven to 350˚F. Butter a 9 x 5-inch loaf pan. Mix together the flour, sugar, cocoa powder, baking 
powder, and salt in a large bowl. In another bowl, cream the butter until lightened, then beat in the chocolate, 
eggs, bananas, and vanilla. Stir in the dry ingredients just until combined; do not over beat.
Pour the batter into the loaf pan and bake until a toothpick stuck into the center of the bread comes out almost 
clean, 50 to 60 minutes.  Transfer the pan to a rack and cool for at least 15 minutes before unmolding it.


{Adapted from Tyler Florence recipe }