Youtor
Croissants
YOUR LINK HERE:
http://youtube.com/watch?v=o4rzrYV3ZpI
Hello to all our Fox Hallow Fam. This week join Dave as he tackles our most ambitious recipe to date; croissants. They are big, fluffy, flaky and most importantly so easy to make. You are going to love so if you are ready then lets have some fun • Croissants • 4 cups bread flour • ¼ cup sugar • 1 packet dry yeast • 2 tsp salt • 1¼ cup cool water • 1¼ cup salted butter, room temperature • 1 lg egg • Dough: • • Whisk together the flour, sugar, yeast and salt in the bowl of a stand mixer. • • Using the dough hook attachment, put the mixer on low speed and drizzle in the water. • • Mix for 2 minutes at low speed, then 5 minutes at medium speed, until the dough separates from the sides of the bowl. • • Line a baking sheet with silicone or parchment. Lightly dust with flour, and stretch the dough out into a rectangle. Cover with plastic wrap and refrigerate for 4 hours or overnight. • Butter: • • Cut a 10” × 16” sheet of parchment paper. Fold it in half to make 8” × 10”. Slice the butter in half lengthwise so that it is thinner. Place the butter in the folded parchment paper and use a rolling pin to roll it out to the size of the parchment. • • Refrigerate the butter for 10 minutes. • Layers: • • Remove the dough from the refrigerator and roll it out to a 16” × 10” rectangle. Place the chilled butter in the center so that the 10” length lines up with the 10” width of the dough. • • Fold the unbuttered sides in and seal the edges together. • • Turn the dough 90° and roll out again to 16” × 10”. Fold into thirds again, this time so that the ends overlap. • • Refrigerate for 10 minutes. Then repeat the folding in thirds two or three more times. • • Finally, cover the dough with plastic wrap and place it in the refrigerator for 2-4 hours. • Cutting: • • Remove the dough from the refrigerator and let it warm up for about 15 minutes. Roll the dough out to about 12” × 24” and use a pizza cutter to get a perfect rectangle. • • Using the pizza cutter, make long skinny triangles from long edge to long edge. You want to get about a dozen. • • Roll up from the wide end, and ending with the croissant sitting on the tip to seal it. • • Place 6 of the croissants on a baking sheet and gently cover them with plastic wrap. Leave room for them to expand. Let them rise for about two hours. They may not double in size. • Baking: • • Preheat oven to 400°. Beat the egg and brush it over the croissants. • • Bake at 400° for 15-18 minutes until golden brown. Let them cool in the pan for about 10-15 minutes before removing to a baking sheet to cool completely. • • Best eaten the same day. • We at Fox Hallow Kitchen encourage you to check out our friends and support channels listed below: • Pepper Tree Villa : / peppertreevilla • Glue La La : / @gluelala • Carmen Rae: / @carmenrae1647 • Mobile Mike Gaming / @theretrodad64 • Johnstown's Finest / @johnstownsfinest1 • Lyle James / @lylejamesmusic • Angela Blanchard / @aldetterline • Lets CelebrateTV / @letscelebratetv
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