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
Large Bowl
Small saucepan
Cooking thermometer
Electric mixer
Large bowl
Small bowl
Tea Towel
Wax paper
Rolling pin
Basting brush
Pizza cutter
Plastic wrap
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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17 comments
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clairejustineoxox
March 11, 2013 at 04:02 (UTC -6) Link to this comment
Wow these look yummy
I could just eat on now…
maria at inredningsvis
March 11, 2013 at 04:38 (UTC -6) Link to this comment
GREAT POST:)
Your blog is so wonderful and Im following…I hope you follow me also:)
If you want some cute swedish decor inspiration…check out my blog:)
Have a great day dear
LOVE Maria at inredningsvis.se
(sweden)
Janine Huldie
March 11, 2013 at 05:08 (UTC -6) Link to this comment
These look absolutely amazing and thanks for sharing the recipe here Katherine!!
Heather @ new house, new home, new life
March 11, 2013 at 05:27 (UTC -6) Link to this comment
Oh my! Fresh croissants made at home. You ARE ambitious, Katie.
Theresa
March 11, 2013 at 05:28 (UTC -6) Link to this comment
I really love croissants. Thanks for sharing this recipe. My daughter wants to have a tea party so I will definitely keep this in mind! Have a great Monday!
Theresa
Cindy
March 11, 2013 at 06:17 (UTC -6) Link to this comment
They look so good!!!
Hope you have a GREAT week…
Blessings,
Cindy
Alex J. Cavanaugh
March 11, 2013 at 09:58 (UTC -6) Link to this comment
They look delicious!
Deborah
March 11, 2013 at 12:49 (UTC -6) Link to this comment
They look really good. Now how do we get them to be carb free too
Cyndi
March 11, 2013 at 14:16 (UTC -6) Link to this comment
Yummy! Love this recipe. I want to make these for sure when I have a block of time to do so. Thanks for sharing!
Judy Haughton-James
March 11, 2013 at 14:17 (UTC -6) Link to this comment
These look oh so-o-o delicious Katie! Thanks for sharing on Creative Monday and enjoy the rest of your day.
Kendra
March 11, 2013 at 14:32 (UTC -6) Link to this comment
Hi Katherine!
I have a quick question about “Katherine’s Corner!” Please email me when you get a chance…thank you!
elle sees
March 11, 2013 at 17:25 (UTC -6) Link to this comment
what the what??? i’ve never heard of this! that’s gotta be good based on pic alone.
Marla Martenson
March 11, 2013 at 21:24 (UTC -6) Link to this comment
You made these? They look just like in the bakeries in Paris! Amazing.
Maureen | Orgasmic Chef
March 11, 2013 at 23:30 (UTC -6) Link to this comment
What a clever cooky you are. I only made these once and decided ever after I would go to Paris to eat them.
Daniela @frugal ain't cheap
March 12, 2013 at 06:34 (UTC -6) Link to this comment
croissant are definitely one of those foods that takes time…but oh so worthy!! I need to make some again
Six Sisters
March 12, 2013 at 11:59 (UTC -6) Link to this comment
Your croissants look so delicious! We would love to have you share your yummy recipes at our Strut Your Stuff Saturday link party or at our new sister blog site MyRecipemagic.com. You can share your recipes and earn money! (make a little dough!). Check it out! We are sooo excited about our new site.
-The Six Sisters
MurdocksMama
March 18, 2013 at 06:40 (UTC -6) Link to this comment
Hi! Thanks so much for finding me on BlogLovin!
This recipe looks heavenly! Maybe even something I could attempt with Gestational Diabetes! Thanks so much for sharing!!!