Best Bread Machine Croissants Recipes

PAIN AU CHOCOLAT (CHOCOLATE-FILLED CROISSANT)

Steps:

• Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
• Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
• Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
• Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
• Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
• Repeat step 5, chilling for 30 minutes.
• In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
• Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
• Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Brush the top of the pastries with the remaining egg yolk mixture.
• Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.

BREAD MACHINE CROISSANTS

Steps:

• Add ingredients in the order recommended for your bread machine. Use the DOUGH cycle.
• When done, remove from bread machine pan and transfer to a greased bowl. Cover and refrigerate for 30 minutes.
• Place the dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.
• With the long side towards you, cover 2/3 of the dough with the thin slices of butter.
• Fold UNBUTTERED third of dough over the center buttered third, then fold again - over the remaining buttered third.
• Seal ends and long side of dough. Place on a lightly greased cookie sheet. Cover with plastic wrap and refrigerate for 30 minutes.
• Place dough on a lightly floured surface with the short side towards you. Roll out into a 15 x 12-inch rectangle.
• Fold in thirds, folding from end to end. Place back onto greased cookie sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. The longer the refrigeration time the flakier the croissants.
• Place dough on lightly floured surface, with short side towards you. Roll out into a 15 x 12-inch rectangle.
• Cut rectangle into thirds, both crosswise and lengthwise. Then cut each section in half diagonally to form 18 triangles.
• Roll each triangle up starting at wide end to form crescent shape.
• Place croissants on greased cookie sheet, curving ends so they almost touch.
• Brush or spray lightly with water. Cover and let rise in a warm place for 30-50 min or until double in size.
• Brush croissants with slightly beaten egg white. Bake in preheated 375° oven for 15-20 minutes or until golden brown.