Sticky, Buttery Croissant Morning Buns
The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!
Preparation time: In total, 12 hours (however, at certain points you can leave it overnight)
Making dough, 10 mins
First rise, 3 hours
Kneading and folding, 5 mins
Second rise, 1.5 hours (or overnight in the fridge)
Rolling in the butter (turns one and two), 15 mins
First rest, 2 hours
Turns three and four, 10 mins
Second rest, 2 hours (or overnight in the fridge)
Forming croissants, 30 mins
Final rise, 1 hour (or longer in the fridge)
Baking, 15 mins
Equipment required:
Measuring cups
Measuring spoons
Mixing bowls of numerous sizes
Rubber spatula
Plastic bag
Pastry scraper
Counter space or board for rolling and kneading
Rolling pin
Plastic wrap
Baking tray
Croissants
Servings: 12 croissants
Ingredients for the croissant dough:
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¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
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3 tablespoons (45 ml) warm water (less than 100°F/38°C)
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1 teaspoon (5 ml/4½ gm) sugar
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1 3/4 cups (225 gm/½ lb) of strong plain flour (I used Polish all-purpose flour, which is 13% protein)
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2 teaspoons (10 ml/9 gm) sugar
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1½ teaspoon (7½ ml/9 gm) salt
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½ cup (120 ml/¼ pint) milk (I am not sure if the fat content matters. I used 2%)
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2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
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½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
Ingredients for the filling:
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1/4 cup brown sugar
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1/4 cup white sugar
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zest of 1 orange
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1 tablespoon cinnamon
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pinch of salt
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60g/2ozs butter, melted and cooled
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1 egg, for egg wash
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honey to glaze (optional)
Directions:
Step 1 - Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
Step 2 - Measure out the other ingredients
Step 3 - Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
Step 4 - Place the flour in a large bowl.
Step 5 - Add the oil, yeast mixture, and milk mixture to the flour
Step 6 - Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
Step 7 - Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
Step 8 - Knead the dough eight to ten times only. The best way is as Julia Child does it in the video (see below). Its a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
Step 9 - Place the dough back in the bowl, and place the bowl in the plastic bag
Step 10 - Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.
Step 11 - After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
Step 12 - Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
Step 13 - Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
Step 14 - Place the dough letter back in the bowl, and the bowl back in the plastic bag.
Step 15 - Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
Step 16 - Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Place the block of butter on a chopping board-it is easier to slice it when it is not rock hard cold so allow it to stay at room temperature for about half an hour to an hour (depending on the temperature). With a large chef's knife slice the butter lengthways into four even slices as shown. Place in the fridge to chill until ready to use.
Step 18 - Once the dough has doubled, its time to incorporate the butter.
Step 19 - Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
Step 20 - Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
Step 21 - Remove the butter from the board, and place it on the top two thirds of the dough rectangle
Step 22 - Fold the top third of the dough down, and the bottom third of the dough up.
Step 23 - Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
Step 24 - Roll out the dough package (gently, so you dont push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
Step 25 - Again, fold the top third down and the bottom third up.
Step 26 - Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours. If your dough is feeling good yo can attempt a second turn at this stage but if the dough is feeling tight and the butter is leaking then rest in the fridge.
Step 27 - After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
Step 28 - Tap the dough with the rolling pin, to deflate it a little
Step 29 - Let the dough rest for 8 to 10 minutes
Step 30 - Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
Step 31 - Fold in three, as before
Step 32 - Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
Step 33 - Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
Step 34 - Its now time to cut the dough and shape the buns
Step 35 - Take a springform tin and line the base and sides with parchment
Step 36 - Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
Step 37 - Mix all of the filling ingredients except for the butter, egg and honey together in a bowl
Step 38 - Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm) or as large a rectangle as you can make
39. With a pastry brush generously brush the parchment on the base of the tin with butter and then sprinkle a third of the sugar and cinnamon mixture on the bottom.
Step 40 - Brush butter on the dough and then sprinkle the rest of the sugar mixture on the dough and roll up and cut into 12 pieces. Place them in the tin and cover with cling wrap and leave to rise for 1 hour until doubled in size.
_Risen to fit snugly
_
Step 41 - Preheat the oven to 170C/338F.
Step 42 - Mix the egg with a teaspoon of water and brush over the top of the croissant rounds. Bake for 20-25 minutes until golden. Brush with honey to add to the glaze if desired.