Too Easy Croissants

[Cyngbaeld]

www.food.com/recipe/too-easy-croissants-72309

I love croissants, but don't like the traditional method. Too much work. Going to try these.

[Granny Smith]

I like that they have to be refrigerated for up to 3 days. That means you don't really have to bake them all at once, but can have them for 3 meals, if you prefer.

Posting the recipe, just in case~

Too-Easy Croissants

1 package yeast (2&1/4 teaspoon)
1/4 cup warm water
2 egg yolks
1 cup lukewarm milk
1 tablespoon sugar
1/2 teaspoon salt
3 1/3 cups flour, about
1 cup real butter
1 egg white (beaten until frothy)

Proof the yeast in the warm water and set aside.

Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.

Beat until smooth and set aside.

Cut butter into remaining flour until partcles are the size of LARGE PEAS.

Pour in yeast mixture.

Mix lightly with a spatula just until flour is moistened.

Cover and chill at least 2 hours or up to 3 days. IT MUST BE COLD.

Turn out onto a floured board and knead lightly.

Divide into thirds.

Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.

Roll wedges starting at the wide end.

Place point side down on a greased baking sheet.

Cover with towel and let rise at room temperature until doubled.

Brush each with beaten egg white.

Bake in a 375 degree oven for about 20 minutes.

Serve warm or re-heat in low oven-- not microwave.

Makes 36 small, but you can make as big as you want.

[Sheila]

love Croissants gonna try these thanks for sharing

[mysisteringa]

Don't you think you could freeze the dough after shaping, thaw and bake them later? 36 is just too many and I don't like to use my oven every day in the summer.

[Cyngbaeld]

Inga, you can freeze the rolls after they are baked and just reheat before eating. I always bake a lot more at a time than I'll eat before they go stale and freeze most of it.