Soft and Fluffy Croissants Bread Rolls#BreadBakers

These are  Homemade Croissants Bread Rolls are soft fluffy and buttery. Perfect to slather with cream cheese, butter or jam. Perfect to make sandwiches too!

6 Bread Rolls
Ingredients
250Grams All Purpose Flour
20 Grams Sugar　
¾ Teaspoon Salt 　
2 Tablespoons Non-Fat Dry Milk Powder
115 Grams water
8 Grams Fresh Yeast
1 Whole Egg - lightly beat and then take half it and the other half keep for brushing the buns.
25 Grams Unsalted Butter
For The Egg Wash
The Remaining Beaten Egg ＋1 Teaspoon water or milk

Method

Combine water and yeast and set it aside till bubbly.
Combine the dry ingredients and mix together with a whisk. To this add the yeast, egg mixture and knead to a soft dough . Take this on to a work surface and knead for 10 minutes. Add butter and knead for another 5 minutes . Place this ball into an oiled bowl and then leave it at a warm place until it doubles in volume.

Deflate the dough , divide it into 6 pieces and roll them into balls. Cover them with a damp cloth and leave them for 15 minutes.

After resting, deflate with your hand, and make a leaf shaped roll. 

With a rolling pin stretch it in length shape it the same way.

Roll it into a croissant.

Once all the croissants are rolled 

Place the dough seam-down a baking tray lined with parchment paper or aluminum foil leave it at a warm place until they get twice in size.

Brush buns with egg wash.

Preheat the oven at 230℃, bake for 12 to 15 minutes.

Place it on a wire rack to cool. 

Slather with cream cheese, butter or jam. Perfect to make sandwiches too! 
Labels: Bread, Croissant, Bread Bakers, Breakfast

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Garlic Parmesan Sourdough Dinner rolls from Karen's Kitchen Stories

Scotish Black Buns from A Messy Kitchen 

Soft and Fluffy Croissants Bread Rolls from Sneha's Recipe

Julekage from Ambrosia

Sweet Coconut Almond Swirls   from Magical Ingredients

Sourdough St.Lucia Buns from Zesty South Indian Kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Yeasted Croissant#SundayFunday

The Croissant comes out of the oven crispy but soften up as the day goes on, so it’s best to devour them the day you make them. I have already posted a detailed post on the method here. It just that this time I made croissants, the last time I made Petits Pain au Chocolat.

Ingredients  
350 Grams All Purpose Flour 
1¼ Teaspoon Instant Yeast 
½ Cup Water 
½ Teaspoon Milk 
1 Egg 
2 Tablespoon Butter 
1 Teaspoon Lemon Juice 
1 Teaspoon Salt 

For the Lamination
250 Grams Butter

Method

The method of laminating and rolling the dough is same as this recipe.

For making the croissant  

Divide the laminated dough into two parts and while you use one part, keep the other covered in cling wrap and refrigerate it. Roll the dough into a rectangle. Cut the sides to make an even size of 8"x6" rectangle. 

With the help of a knife or a pizza cutter, cut them into smaller equal size triangles. 

Shape them into croissants. 

Place them in a baking tray. Like wise roll the other dough too.

Proof the shaped croissants until they puff up a little. 

Brush them egg wash and bake it in a pre heated oven at to 200°C for 12 - 15 minutes and then reduce the temperature to to 170°C and bake for another 10-12 minutes or until they crispy. 

Cool them in a rack. 

Enjoy with a cuppa of tea.

Labels: Croissant, Yeasted, Breads, Butter, Sunday Funday

Our Host by Culinary Adventures with Camilla (http://culinary-adventures-with-cam.blogspot.com/).  Since January 30th is National Croissant Day, the theme is " Let's share favorite recipes for MAKING croissants or just USING already made croissants".  

• Bean Cassoulet by A Day in the Life on the Farm
• Cheesy Sausage and Croissant Casserole by Making Miracles
• Chocolate Croissants (Pain au Chocolate) by Karen's Kitchen Stories
• Croissants aux Amandes (Almond Croissants) by Food Lust People Love
• Homemade Crescent Rolls by Amy's Cooking Adventures
• Mardi Gras Cream Cheese King Cake Croissants by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sourdough Croissants by Culinary Adventures with Camilla
• Yeasted Croissant by Sneha's Recipe

Flaky Croissants Dough - How to make a Flaky Croissants Dough.

I always thought making croissants is difficult and tedious process. After making this dough let me assure you it's easy but time taking and requires patience. Since I made this in winter rolling the dough was easy and did not give me trouble at all. I enjoyed this full process of making this dough right from start to finish, which took me 3 days. When I finished making the final product the joy is in-explainable .. it was like an achievement for me..

The process is long but not difficult to make. I raided YouTube before beginning, to get a clear picture of the entire process.  Would suggest that, before you undertake making this croissant dough do watch videos on You Tube.  When you watch videos, you will not see this method of making the croissants dough, but, I have tried many methods while making the puff pastry dough and found this the easiest way.

With this dough you can make plain croissants or with chocolate (Pain au Chocolate), Danish pastries and many more recipes. Please read the notes before beginning...

I made plain croissants and Petite Pain au Chocolate from this dough. So let's go to the process ....

Ingredients
300 Grams All-Purpose Flour
1/2 Cup Cold Water
1/2 Cup Cold Milk
2 Tablespoons Sugar
1 Egg
2 Tablespoon Butter
1 Teaspoon Instant yeast
1 Teaspoon Salt
A little more flour for dusting/ rolling out dough

For the butter layer
225 Grams Cold Unsalted Butter

Method
First Day
Make the dough like you make a bread dough (check bread recipes on my blog to see the process). After making this dough refrigerate it overnight.

Second Day
Laminate the dough
Remove the butter from the fridge and keep it on your kitchen counter to make it pliable. Take the dough out from the fridge place it on a lightly floured work surface. 

Roll it out to a 14 inch x 6 inch rectangle and brush off the excess flour. 

Take the butter and spread it evenly on 3/4 of the dough. 

Then fold it see the pics. Make a book fold of the dough.

Keep the dough in a floured tray, then refrigerate the dough in a cling wrap for 10 to 15 minutes. 

After 15 minutes the dough is cold not hard take out from the refrigerator. Place it on a floured work surface and the folded sides vertical. 

Then lightly press the dough with a rolling pin and then with light pressure start rolling it by lightly rolling from the middle towards the top and the same way from the middle towards you. Keep turning the sides and roll it again from middle towards the top and then towards you, With the rolling pin, firmly press along the dough uniformly to elongate it slightly. Focus on lengthening rather than widening the dough and keeping the edges straight, make it into a rectangle 10" x 5". If the ends lose their shape, gently reshape the sides with your hands. Brush off the excess flour, again book fold it and keep this dough in a floured tray wrapped in cling film for 15 minutes to relax and chill the dough.. Place a paper mark on the dough writing first fold, Repeat this process another 3 times each time refrigerate and mark the folds of the dough before you start the next rolling the same way.

Roll and fold the dough exactly in the same way for the fourth time and keep it in the tray, cover with cling wrap, sealing all sides and refrigerate overnight.

Third Day 
The dough is ready to use.

Divide the dough according to the recipe needed 

keep the remaining cling wrapped in the freezer for use later. This dough remains good for 2 months.

To use it remove it from the freezer the previous night and keep it in the fridge. Remove the dough 15 minutes before and then use it by pressing the dough lightly on a lightly floured work surface with a rolling pin and then into the required shape and thickness.

My Notes
Most Important - If you are wearing rings on your fingers or bangles on your hand, take them off before you start working with dough. These will invariably tear the dough. If the butter comes out, patching it up by dusting with flour does not always work and you will loose the desired layers of the final product.

The butter should be cold – cold enough that it is pliable enough to spread it.

See that the dough and butter inside it is cold. Once the butter starts melting, it is difficult to roll the dough and you will not get the dough to produce layers because the dough tends to absorb the butter. When rolling the dough, if at any point you feel the dough becoming warm and butter soft, put it back in the fridge immediately.

During the lamination of the dough (rolling and folding repeatedly), chill the dough. Resting and chilling the dough is an important part of making process.

You also need a lot of patience and delicate handling of the dough. Use just enough / light pressure to stretch it and roll the dough. The rolled out dough before shaping should be 1/4” thick.

This the  Petits Pain au Chocolat - Mini Chocolate Croissant that I made will update the post when I publish the next post with the remaining dough...

Labels : Breads, Croissant

Petits Pain au Chocolat - Mini Chocolate Croissant

These homemade petit (small) and flaky French-style croissants filled with chocolate were a treat for the eyes . When I made these delicious small pastries my hubby's favorite, it bought memories of our stay in Europe since last two summers. Pain au Chocolat were his breakfast daily which he simply loved. He was so surprised to see these beauties with his evening tea and they disappeared too quickly.

Sending these to the #Bread bakers event. This month’s theme, is hosted by Ruchik Randhap . Thank you Shireen for hosting this event.

Ingredients
2 Sheets Croissant Dough (8" x 6") -Homemade
All-purpose flour, for work surface
1 Egg - for brushing
Mini Milk Chocolates as required

Method

Line baking sheet with parchment paper or foil.

Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened for 5  minutes.

Roll dough out to a 8 x 6-inch rectangle. Measure it with a tape or rule.   Place a chocolate piece  one inch away from the edge of the pastry.   Brush the edge of the sheet with egg wash and the sides of each croissant. Fold   the dough tightly, enclosing chocolate.   

Then cut them into pieces. Place pastry rolls on baking sheet.

Cover pastries with plastic wrap and refrigerate till they double in size or you can keep them overnight in the fridge and bake them next day. Cover and refrigerate remaining egg glaze.  

See the petits pain au chocolat -- the chocolate oozing out. Just waiting for them to cool, so that I can bite into these beauties.

When they double in size. preheat oven to 160°F.  Brush tops of pastry rolls with remaining egg glaze.  

Bake until pastries are golden brown, about 15 to 20 minutes. 

Serve warm or at room temperature.  Take a hot cup of chai and these beauties... enjoy...

Lables : Breads, French Cuisine, Bread Bakers, Chocolate, Croissant

Breads with Cocoa, Cacao or Carob in any form

• Chocolate & Cherry Swirl Breads from The Bread She Bakes
• Chocolate Orange Swirl Buns from Mayuri's Jikoni
• Chocolate and Vanilla Brioche from Kidsandchic
• Chocolate Banana Quick Bread from Basic N Delicious
• Chocolate Buttermilk Quick Bread from Cindy's Recipes and Writings
• Chocolate Cinnamon Rolls from A Day in the Life on the Farm
• Chocolate Filled Bundt Bread from Food Lust People Love
• Chocolate Hazelnut Banana Bread from Hezzi-D's Books and Cooks
• Chocolate Monkey Bread from Sara's Tasty Buds
• Chocolate Peanut Butter Chip Quick Bread from Magnolia Days
• Chocolate Peanut Butter Cinnamon Rolls from From Gate to Plate
• Chocolate Yeast Bread from Cook's Hideout
• Croatian Povitica - Chocolate Walnut Swirl Bread from Herbivore Cucina
• Dark Chocolate Cherry Pocket Bread from Karen's Kitchen Stories
• Dark Chocolate Chip Hot Cross Buns from Baking in Pyjamas
• Double Chocolate Espresso Scones from Wholistic Woman
• Double Chocolate Zucchini Bread from Sizzling Tastebuds
• Egg Free 45 Minutes Chocolate Buns from Gayathri's Cook Spot
• Eggless Chocolate Babka from I Camp in my Kitchen
• Eggless Chocolate Swirl Buns from Seduce Your Tastebuds
• Eggless Triple Chocolate Scones from Spill the Spices
• Four-Chocolate Sour Cream Quickbread from What Smells So Good?
• Leopard Print Bread from Spiceroots
• Pain Au Chocolat (Chocolate filled Croissants) from G'Gina's Kitchenette
• Pane Al Cioccolato - Chocolate Bread from Ruchik Randhap
• Petits Pain au Chocolat - Mini Chocolate Croissant from Sneha's Recipe
• Sourdough Cacao Sweet Bread from The Schizo Chef
• Sweet Russian Chocolate Braid from Hostess At Heart
• Two Chocolates Greek Yogurt Banana Bread from La cocina de Aisha

Breads with Cocoa, Cacao or Carob in any form #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.