Croissants

Making swoon-worthy croissants is not nearly as difficult as you may think. Using the Vitamix to create these beauties not only saves time, but makes you look like a real baking pro, too! For a yummy variation, try filling them with chocolate or ham and cheese.

Croissants 470x449.jpg

Ingredients

  • ¼ cup (60 ml) whole milk
  • 1 Tablespoon granulated sugar
  • 2 teaspoons active dry yeast
  • 2 1 tablespoon (310 g) all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons whole milk
  • 1 egg egg

Directions

  1. Combine the warm milk with yeast and ½ teaspoon sugar. Allow to bloom for 10 minutes.
  2. In the Vitamix Container, combine the flour, remaining sugar, salt and 2 Tablespoons cold cubed butter.
  3. Secure the lid. Select variable 6 and pulse 5-6 times, or until the mixture looks like wet sand.
  4. Remove the lid plug, Select Variable 6 and begin to pulse while slowly drizzling in the milk mixture through the lid plug opening. Pulse 22-27 times, or until a dough ball roughly forms. Remove the dough from the container to a lightly floured work surface, and knead 5-6 times (do not overwork, or it will be tough to roll out.)
  5. Wrap the dough in plastic wrap and refrigerate 40-50 minutes
  6. Next, combine 1 Tablespoon of flour with 1 ¾ sticks cubed cold butter into the container and secure the lid. Select Variable 6 and pulse 8-10 times. Remove the lid plug and insert the tamper. Tamp the butter into the blades. Stop, remove the lid, and scrape. Pulse 3-4 more times.
  7. Remove the butter from the container using a spatula to get under the blades. Place butter in the center of a piece of parchment paper.
  8. Cover with another piece of parchment, and roll out into a rectangular shape 1/8 inch (.3 cm) thick. Refrigerate for 30 minutes, or until hardened but still pliable.
  9. Remove the dough block from the refrigerator, and place on a very lightly floured work surface.
  10. Roll into a 12 in x 8 in rectangle (30 cm x 20 cm). Use a pastry brush to gently dust any excess flour off of the dough (the excess flour may cause croissants to not rise as well.)
  11. Remove the chilled butter block from the parchment, and place in the center of the dough, leaving a ½ inch (1.3 cm) border of uncovered dough around the butters edges.
  12. Next, make the first fold, called the letter fold, by folding the bottom dough up to the center of the butter, then the top dough down over the center of the butter block. Pinch the edges together, and use your rolling pin to seal the edges. Run the rolling pin across 3-4 times.
  13. Wrap the dough in plastic wrap and refrigerate 1 hour.
  14. Remove the dough from plastic, and dust the dough lightly with flour. Place the dough with the short edge parallel to the bottom of your work surface.
  15. Roll into a 16 in x 8 in (40 cm x 20 cm) rectangle, then complete the book fold by folding in both short edges to the center. Be sure to leave ¼ inch (.6 cm) of space in between the folded in edges. Next, fold one side over the other, as if closing a book.
  16. Dust off the excess flour by using a pastry brush, then wrap in plastic wrap and refrigerate 1 hour.
  17. Repeat the letter fold one more time, then refrigerate another 2 to 24 hours.
  18. Remove the chilled dough from the refrigerator, and roll out into a 24 in x 12 in (60 cm x 30 cm) rectangle that is ¼ in (.6 cm) thick.
  19. Position the rectangle so the long edge is at the edge of your work surface.
  20. Use a ruler and a paring knife to make small nicks along the top of the dough, spaced every 4 inches (10 cm.)
  21. Along the bottom edge, make a nick every 2 inches (5 cm) from the left side, moving right.
  22. Cut from the first top nick, to the first bottom nick. This will make your first “mini” triangle (will not be a full croissant.)
  23. Next, continue to cut triangles by dragging your knife from the top nick to the bottom nick on an angle until all dough is cut into triangles.
  24. Preheat the oven to 375°F (190°C.) Line two baking sheets with parchment or silpats.
  25. Line up all triangles so the bottom is parallel with the bottom edge of your work surface.
  26. Very gently stretch the dough so it becomes 1 – 2 inches (2.5 cm-5 cm) longer, or until it resembles the Eiffel tower.
  27. Next, grab the bottom points of the triangle, and begin rolling the dough upwards towards the point, forming a crescent shape. Tuck the tip underneath the croissant, and curve the ends inward.
  28. Continue to form all of the croissants, then place 2 inches (5 cm) apart on the lined trays.
  29. Place the trays in the refrigerator for 30 minutes to harden the dough (so the butter does not melt out when baking.)
  30. Brush with the egg and milk mixture, and place in the oven. Bake for 17- 22 minutes or until golden brown and flakey.