We’ve opened a new section in Nick Malgieri’s book “The Modern Baker” – yeast-risen specialties. One of my assigned breads in the Modern Baker Challenge are the one-step croissants – I’ve wanted to make my own croissants for a long time already and couldn’t wait to make these.
The recipe couldn’t have been easier – dissolving yeast in some milk, combining flour, sugar and salt in a food processor, some pulsing, adding some cold butter, some more pulsing, adding some more butter and pulsing again, adding the milk and pulsing again. Then you invert everything to a floured surface, press the dough into a ball, flatten it into a rough rectangle, roll it out a little, do some folding and let it rise in a bag for about 1 1/2 hours. After it has risen, you deflate the dough in the bag and refrigerate it for an hour. Then you roll it out to a rectangle, straighten the edges and cut the dough into triangles, which you roll up and curve to make a crescent shape. Some rising, egg wash and sesame seeds sprinkles, and of course, baking. Et voilá: croissants.
Boy, these were delicious!!!!!!!!!!!!!!! They didn’t look as neat as in the book so I guess I have to practise my shaping skills, but my kids and hubby were thrilled! And I was, too ;-)!