Sharing a yummy croissant recipe today for those with food restrictions.It is a time consuming recipe but well worth the effort. Add your favorite jam or marmalade or just add some butter or margarine.
What You Need
6-1/4 to 7 cups all-purpose flour ( plus a little for dusting your surface and rolling pin)
1/2 cup Splenda (or granulated sugar substitute or sugar)
1 1/4 oz. package active dry yeast
1-1/2 teaspoons salt
2 Cups plus 1 tablespoon almond milk (divided)
1/4 Cup water
1 Cup unsalted butter (cold and cubed)
1 Tbsp olive oil
1 Large egg
Nonstick cooking spray
2 Baking sheets
Wire cooling rack
Before You Start This recipe requires refrigeration overnight. Lightly flour a clean work area (for turning your dough), oil the bottom and inside of large bowl with olive oil and set aside
Lets Make It! In a large bowl, combine 3 cups of flour, sugar substitute, yeast and salt. In a saucepan, combine 2 cups of milk and the water, heat over medium low heat to 120°-130° Do Not boil. Add to the dry ingredients and using electric mixer beat on medium speed for about 2 minutes. Mix in just enough of the remaining flour to form soft dough. Turn the dough onto the floured surface; knead using your hands and knuckles until smooth and elastic, (about 6-8 minutes). Place in olive oil prepared bowl, turning once with olive oil coated on top. Cover with tea towel or plastic wrap and let rise in a warm place until doubled (about 1-1/2 hours.)
While the dough is rising in a small bowl beat butter, on medium speed until softened but still cold. Spread half of the butter into a 10-in. x 9-in. rectangle on a piece of waxed paper. Cover with waxed paper and refrigerate. Repeat with remaining butter.
Punch dough down gently (you are not boxing). Turn onto a lightly floured surface; divide dough into two pieces. Roll one piece into a 15-in. x 10-in. rectangle. Remove top sheet from butter; invert over two-thirds of dough. Remove other sheet. Fold unbuttered dough over butter. Fold other side over top. Roll out into a 15-in. x 10-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in plastic wrap; refrigerate overnight. Repeat with remaining dough and butter.
On a floured surface, roll one piece into a 25-in. x 5-in. rectangle. Cut into 5-in. square pieces. Cut each square diagonally in half, forming two triangles. Roll up triangles from the wide end and place pointed side down 2 in. apart on sprayed baking sheets. Curve ends down to form crescent shape. Repeat with remaining dough. Cover and let rise until doubled, about 40 minutes.
In a small bowl, beat egg with remaining milk. Using a basting brush, brush over the croissants. Bake at 400° for 15-20 minutes or until golden brown. Remove and let cool on wire racks
Makes about 15-18
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