Bread

Croissants

by Jennifer Wieland
Croissants

FTC Disclosure

Last Wednesday, the day before Thanksgiving was my birthday. Usually, I am super excited about my birthday and can’t wait for it to get here. I’m like a little kid. I think that we should get a whole week to celebrate. Well, maybe not everyone but my birthday always falls on or around Thanksgiving so if the celebration is not spread out in small increments it just falls by the wayside. I know those of you with birthdays near holidays know what I am talking about. So, like I was saying, I am usually very excited about my birthday and I was again this year too until about a week before it. Then it hit me! Oh my God! I was going to be 39!!! My final year in my thirties was about to start. Next year I will be facing the big 4-0 and I realized something… I am NOT looking forward to that one! So rather than do a big fancy schmancy cake like I had been planning I skipped that and decided to make myself a carby, buttery delight for breakfast instead. I wanted fresh-baked croissants to take me into my 39th year. I mean end the day with cake when you can start it with mass quantities of butter and carbs instead? It made perfect sense to me and so I ran with it and it was perfect!

Croissants

My birthday breakfast that I enjoyed with some hot cocoa heavily topped with whipped cream.

Now this is not the first time that I have made croissants. In fact, I have made them several times and since my family is big on brunchs for holiday gatherings they are perfect for them. My family just loves them right out of the oven and they make the whole house smell amazing! Coincidentally, they make the best breakfast sandwich addition ever! They do take some time to make. I started mine the day before so they would be ready to go in the morning but they are not that difficult.

So before we go to the recipe I thought I would share a fun fact with you all about croissants. Did you know that croissants that are formed into a curve (circle) are made with margarine and straight croissants are made with butter? Well, at least that’s what it means in France. Here in the U.S. who knows. It’s probably just preference. So if you ever visit France now you know some useless little bit of information.

Croissants

Croissants
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4524 calories
366 g
1000 g
314 g
67 g
195 g
1187 g
3216 g
67 g
12 g
96 g
Nutrition Facts
Serving Size
1187g
Amount Per Serving
Calories 4524
Calories from Fat 2764
% Daily Value *
Total Fat 314g
484%
Saturated Fat 195g
975%
Trans Fat 12g
Polyunsaturated Fat 14g
Monounsaturated Fat 82g
Cholesterol 1000mg
333%
Sodium 3216mg
134%
Total Carbohydrates 366g
122%
Dietary Fiber 13g
54%
Sugars 67g
Protein 67g
Vitamin A
201%
Vitamin C
1%
Calcium
55%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/4 cup milk, warmed to 110-120F
  2. 1 tbsp. instant yeast, leveled
  3. 2 c. all-purpose flour
  4. 1c. bread flour
  5. 1/4 cup sugar
  6. 1 1/4 tsp salt
  7. 3 sticks + 2 Tbsp unsalted butter, cold
  8. 1 Tbsp flour
  9. 1 egg, beaten
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook add the warm milk and sprinkle with the yeast. Let this sit for 10 minutes and then add in the flour, sugar and salt. Knead the dough until it forms a ball. This should take a few minutes. Then add the 2 tbsp. of butter in small cubes and continue kneading the dough until all of the butter is incorporated. Wrap the dough in plastic wrap and refrigerate for an hour.
  2. Lay out a piece of plastic wrap about 20 inches long. On one half sprinkle 1/2 tbsp. flour and then place the three sticks of butter side by side and sprinkle with the other 1/2 tbsp. of flour. Fold the other half of the plastic wrap over it. Using a rolling pin pound the butter until it is about 1/2 an inch thick. Wrap in the plastic wrap and place in the refrigerator for an hour.
  3. Remove the dough and butter form the refrigerator and roll out the dough to a 12" square. Place the butter packet in the center and fold the dough over the butter packet so that it is completely covered and the edges of the dough are pinched together. Working form the center out, pound the dough until the dough is easier to work with and then roll it out to a 14" square. Fold the dough in thirds left to right and then fold in thirds again top to bottom. Wrap in plastic wrap and refrigerate for two hours.
  4. Repeat that again after the two hours and then wrap and refrigerate for two more hours.
  5. Cut the dough in half and roll out each half to 10"x20". Using a pizza cutter or sharp knife cut each half into three equal rectangles. Then cut each rectangle diagonally so each half ends up with six triangles. Stretch each triangle so that you get the long sides even. Cut a small 1" slit in the bottom of each triangle and then roll the croissants gently stretching as you go.Place the croissants on parchment lines baking sheets. Cover loosely with plastic wrap and let sit for an hour at room temperature or place in the refrigerator if you are making them in the morning. If you refrigerate them, let them come up to room temp and then sit for an hour before baking.
  6. Preheat oven to 400° and brush the croissants with the beaten egg. Bake for 18-22 minutes and then cool for 15 minutes before eating.
  7. Store in an airtight container or wrap and freeze.
beta
calories
4524
fat
314g
protein
67g
carbs
366g
more
Adapted from Baking Illustrated
My Sweet Sanity http://mysweetsanity.com/

 


Pull Apart Dinner Rolls

by Jennifer Wieland

I am not a huge fan of cold weather. I mean I would be perfectly okay never experiencing snow or freezing temperatures again in my life. There are a few things though that I do like about the cold weather. I love that comfort food is perfect for it and that it’s now soup, stew and chili season. This week in Chicago it has been down right cold with temperatures in the 30s and 40s. This has put me in a major stew and soup kick this week which has made my husband very happy because like me he could eat those things all the time. While soups and stews are great all by themselves having some good bread to munch on with it or to use to dip makes it darn near perfect in my opinion.

My pull apart dinner roll recipe easily makes enough for two or three pans and can be frozen prior to cooking so that you just need to pull them out, let them defrost, do the last rise and bake them. These are light fluffy rolls with a nice buttery crust that will make your house smell amazing and will send a low carb diet out the window. Seriously, fresh, and warm from the pan with some butter and these are just plain old hard to resist. You will wonder why you ever used heat and serve rolls or tube bread dough ever. 

Pull Apart Dinner Rolls

Pull Apart Dinner Rolls
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4360 calories
703 g
616 g
117 g
118 g
64 g
1630 g
2556 g
103 g
4 g
40 g
Nutrition Facts
Serving Size
1630g
Amount Per Serving
Calories 4360
Calories from Fat 1021
% Daily Value *
Total Fat 117g
179%
Saturated Fat 64g
318%
Trans Fat 4g
Polyunsaturated Fat 11g
Monounsaturated Fat 29g
Cholesterol 616mg
205%
Sodium 2556mg
106%
Total Carbohydrates 703g
234%
Dietary Fiber 24g
94%
Sugars 103g
Protein 118g
Vitamin A
68%
Vitamin C
0%
Calcium
23%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 c. warm water (105°-115° )
  2. 2 1/4 oz. pkgs. active dry yeast
  3. 1/2 c. sugar
  4. 2 lg. eggs, beaten
  5. 4 tbsp. unsalted butter, melted
  6. 1 tsp. salt
  7. 6 c. bread flour
  8. olive oil for brushing
  9. 4 tbsp. unsalted butter, melted for brushing pans and tops of rolls
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment pour in your warm water. Sprinkle the yeast on the top of the water and let sit for 5-10 minutes for it to soften. Add the sugar, eggs, first batch of melted butter and salt and mix on low to dissolve the yeast. Stir in the flour slowly on low speed until you have a soft dough. You may need more or less than the 6 cups. The dough should be shaggy and stick to your hands a bit when you pick it up. Replace the paddle with the dough hook and mix on low for 1-2 minutes and then form into a ball in the bowl.
  2. Lightly brush the top of the dough with oil and cover the bowl tightly with plastic wrap. Let it sit in a warm place until doubled in volume, about an hour.
  3. Punch down the dough. Place the bowl with the dough back on your stand mixer with the dough hook and knead at low for 1-2 minutes. Form the dough into 24 balls. Divide into groups of 8 or 12 and brush 2 -3 cake pans with some of the remaining melted butter. Place the dough balls smooth side up in the pans. Cover loosely with plastic wrap and place in a warm place until doubled in volume.
  4. To freeze: If you do not plan on making them all at this point only butter one pan and place the dough for that one in. Place the rest of the dough balls onto a cookie sheet and cover with plastic wrap. Place in the freezer and once frozen move to baggie or airtight container to store them in the freezer. Take out and defrost, butter pan, place, cover and let rise. Follow the remaining steps.
  5. Heat oven to 400° while the rolls are doing the final rise. Reheat the butter if necessary and brush the tops of the rolls with the melted butter. Bake the rolls until they have a lovely, golden brown crust, about 20 minutes. Let cool for 5 minutes and serve.
beta
calories
4360
fat
117g
protein
118g
carbs
703g
more
My Sweet Sanity http://mysweetsanity.com/
 


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