Best Quick Butter Croissants Recipes

QUICK BUTTER CROISSANTS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
• In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
• Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
• Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
• Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
• Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

QUICK BUTTER CROISSANTS

Steps:

• In a bowl, let yeast soften in water. Add milk, salt, sugar, egg and 1 c of flour. Beat to make a smooth batter and blend in melted butter. Set aside. In a large bowl cut the 1 c butter into remaining 4 c flour/salt to size of kidney beans. Pour yeast batter over top and carefully turn mixture over with spatula to blend just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 4 days. Remove dough to floured board, press into a compact ball and knead about 6 turns to release air bubbles, divide into 5 or 6 balls. Shape, one part at a time, leaving remaining dough wrapped in refrigerator. To shape, roll one part of dough on floured board into a 10" circle. Cut into wedges. Roll wedges toward point, shaping into crescent and place on ungreased baking sheet point down (allow 1 1/2 inch of space around each roll). Cover lightly and let rise at room temperature in a draft free place. Do not speed the rising of the rolls by placing them in a warm spot. When almost doubled in bulk (2 hours), brush with egg and water mixture. Bake at 325 degrees for about 30 minutes until golden brown. Serve warm.