Sift flour into a large bowl!
Add brown sugar, salt, and yeast.
Add milk, and knead with your dough hook for 4 minutes.
Grab out parchment paper, and refrigerated butter.
Place your dough on a floured surface.
Cut butter into strips (I cut three pieces from each stick, lengthwise) and place on parchment paper.
Place your second piece of parchment on top and grab your rolling pin.
Pound, and roll out butter until it resembles a hard slab.
Roll dough on a a floured surface so it looks just like this. Leave a bump of dough in the middle section.
Take your slab of butter...
And place it on top and in the center of the dough.
Fold so that each flap covers the butter completely.
Wrap in plastic wrap, and refrigerate for 30 minutes.
Remove from refrigerator, and roll dough 18 inches in length, and 11 inches wide.
Alternatively, fold together like an envelope, this time, and wrap in plastic once more. Repeat step 14, 3 times.
Then roll dough out for the final time, 2ft long, and 1 foot wide.
Cut notches on each side of the dough, every 3 inches.
Diagonally drag lines across the dough, as markers.
Using a pizza cutter, cut along diagonal lines and the original lines you "marked".
Make a notch in the middle of the wide end of your dough!
Fold, and roll up.
I spread Nutella on some of them, you could use jam, lemon curd, peanut butter, the possibilities are endless!
Place on a parchment lined baking sheet.
Grab an egg or 2. Beat thoroughly, and then brush croissants, with your egg wash.
Bake croissants at 375 degrees Fahrenheit for 20-25 minutes, until golden brown. Don't worry about some butter leaking out, that's bound to happen!
Remove from oven, and try to keep your self from eating all of them.
Look at all those flaky layers!
For more, easy, video recipes, check out my brand new YouTube channel!!:) Just search Rebekah Kazmierowicz, or click the link in my bio! thanks guys 😘
The few I stuffed with Nutella, were to die for.
Mmhmm mmm that wasn't too hard was it!
Share some with your friends! Feel free to comment questions! Have fun baking!! :) - Rikki
- 1.0c Cake Flour
- 3.0c All purpose flour
- 1.0Tbsp Yeast
- 1.0Tbsp Salt
- 1/4c Dark Brown sugar
- 1/2c 2% milk
- 2.0c Butter refrigerated
- 1.0 Egg
- Parchment paper
- Rolling pin