Buttery Croissants

7 Apr

April 7th, 2012

I’ve always been afraid of baking with yeast because of an incident an old roommate and I had when we attempted to make challah bread. That was a few years ago and since then I never really dared to use yeast. However, I think I’m a changed person now.

Even though it is easier to go and buy these, I decided to make croissants. It was a risk because I don’t have the required proofer to allow the dough to rise, so I had to get a little creative. I created a warm and humid condition in the oven, where I preheated it to the lowest temperature, turned it off, then placed a bowl of very hot water inside. I then monitored the temperature so that it was at about 80 degrees Fahrenheit. The warm and humid environment allowed the dough to properly rise after it was shaped.

Croissant dough is definitely a multiple-step process and takes time because of the numerous steps involved, which include folding the dough, resting it between folds, and rising the dough before finally baking them. However, the outcome is a payoff– a batch yielded plenty of croissants!

Regular Croissants:

Chocolate Filled Croissants:

2 Responses to “Buttery Croissants”

  1. yao April 9, 2012 at 9:07 PM #

    wow! these look delicious!

    i’ve only proofed dough by putting hot water in an oven. it seemed to turn out OK. i’ll have to try your 80 degree method next time!


    • sweeterrific April 10, 2012 at 10:48 PM #

      Thanks! I found that preheating the oven first then turning it off worked well. Just make sure the temperature gets low enough before putting in your dough. Let me know how it works the next time you try it!


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