My goodness! Just 3 days until Christmas! I hope y’all are as ready as I am! Very excited to share this day with my family and especially my son. I think he will have much more fun with it this year than last 💕
This has been the hardest recipe I’ve made. It’s time consuming and gives you a workout (no joke, my abs were sore the following day and I soaked in a hot bath 😂). I had to remake the recipe, because I forgot to cut the dough smaller, which explains why it was taking longer to bake and it didn’t quite come out right. After making the second batch, I decided I stink at making crossiants. They ain’t pretty, but taste good. Maybe you’ll have better luck 😉
I enjoyed my croissant with The Republic of Tea’s Honey Ginseng green tea. My husband is a picky tea drinker and he really enjoys this one. It’s pretty tasty. Even more enjoyable in my Staffordshire Bluebell tea set. If you have extra energy to spare, I hope you enjoy baking this always delicious (but easier to buy) pastry.
Croissants (no yeast) Recipe
2 cups all purpose flour
1 tablespoon sugar
Pinch of salt
4 tablespoons butter, frozen
1/4-1/2 cup cold water
3 sticks butter, room temperature
1 egg, beaten
1.) Mix flour, sugar and salt in large bowl.
2.) Grate 4 tablespoons frozen butter into flour mixture.
3.) Add 1/4 cold water hand mixing into flour and butter mixture. After that, if you need more water, add a tablespoon at a time. Gently mix until just holding together (don’t over do the water). Cover the mixture and place into the refrigerator for 30 minutes.
4.) Put the 3 sticks of butter in-between wax paper or plastic wrap. Roll out butter to 1/4-1/2 inch thick. Long enough to fold into dough later. For now, keep covered and refrigerate for 30 minutes.
5.) Take the dough and butter out of the refrigerator. Roll out the dough to about 10×15 inches and place the butter in the middle. Fold the dough over the butter, then trifold the dough like a three fold letter. Roll the dough out to 10×15, tri-fold and place in refrigerator for another 30 minutes. Repeat the rolling, folding, and refrigerating process at least 4 more times.
6.) After 4th time, roll to a large rectangle and slice into about 8 pieces. Cut those 8 pieces into 2 triangles each. Roll each triangle starting with the long side towards the small side.
7.) Preheat the oven to 400 degrees.
8.) Brush the top of each crossiant with the beaten egg.
9.) Spray a baking sheet with baking spray, place the crossiants on the sheet, bake about 17-20 minutes or until they are puffed out and golden.
Rory, Tea & Me 