1 California Farm Croissants (they are bigger!)

Name: 1 California Farm Croissants (they are bigger!)
Total time: 1200 s
Yield: 16 large croissants, lunch size
Cuisine: American
Ingredients: 2 fresh farm eggs; 454 ml cold water; 25 grams sugar; 2 and 1/4 teaspoons of dry yeast; 362 grams all-purpose flour; 71 grams full milk powder; 300 grams all-purpose flour; 2 tablespoons dairy or cashew butter, melted; 25 grams sugar; Teaspoon salt; Add to froth, knead 8 minutes till elastic and sticky; Empty onto wax paper, top with wax paper, roll flat to about 8” x 8”; Put in gallon freezer bag, Freeze an hour, store in fridge overnight; Weight the dough, take one third of the weight, (about a pound) in unsalted dairy or cashew butter; Roll butter between two sheets of wax paper to about 8” x 8” square, put in fridge in gallon freezer bag overnight; Flour $1, butter $2.40, eggs 80 cents, milk powder $1, yeast 25 cents, sugar 20 cents, $5.65 total, 35 cents per croissant

Hobby Horseman @HobbyHorseman

California, United States

No fresh croissant bakers in rural California........You will need a large mexican floortile from Home Depot, 16” x 12”, that one will fit in your oven and the freezer compartment of your fridge. About $3 . And a rolling pin or an empty wine bottle with the cap, filled with cold water. A measuring cup, and a precision weight scale ( amazon, ten bucks). A little brush to rub eggwhites over the croissants, or use your fingers. A doughmaker helps, or use your hands.

Hobby Horseman @HobbyHorseman

California, United States

Saved

Ingredients

Bake 20 min, Prep night before, roll next morning.

16 large croissants, lunch size

2fresh farm eggs
454 mlcold water
25 gramssugar
2and 1/4 teaspoons of dry yeast
362 gramsall-purpose flour
Whip a froth from above: about four minutes
Make the dough: about eight minutes
71 gramsfull milk powder
300 gramsall-purpose flour
2 tablespoonsdairy or cashew butter, melted
25 gramssugar
Teaspoonsalt
Add to froth, knead 8 minutes till elastic and sticky
Empty onto wax paper, top with wax paper, roll flat to about 8” x 8”
Put in gallon freezer bag, Freeze an hour, store in fridge overnight
Prepare the butter: about two minutes
Weight the dough, take one third of the weight, (about a pound) in unsalted dairy or cashew butter
California Farm Fresh Pasteurized Cashew Milk and Butter
Roll butter between two sheets of wax paper to about 8” x 8” square, put in fridge in gallon freezer bag overnight
Freeze the tile night before
Cost
Flour $1, butter $2.40, eggs 80 cents, milk powder $1, yeast 25 cents, sugar 20 cents, $5.65 total, 35 cents per croissant

Saved

Steps

Bake 20 min, Prep night before, roll next morning.

1

Roll cold dough out to 12” x 12” on cutting board dusted with flour
Center 8” x 8” square of cold butter on top of dough
Fold edges of dough over butter.
Fold to 4” x8”, roll out to 12” x 12”, rest in cold oven on mexican tile, one hour.
Repeat, rest one hour. Repeat again.
You should now have 24 layers of fresh filo dough and 24 layers of butter.
Roll dough out to 12” x 12”
Make 4 squares, 6” x 6”
Cut in half, 3” x 6”, you got eight rectangles now.
2

Cut each square on the diagonal, you got 16 pizza shaped slices.
Roll the widest end towards the tip, lay tip up on mexican tile
Rise two hours in cold oven. They will double in size to 6”x4”.
Put glass measuring cup in oven with warm water.
Preheat oven to 375F degrees.
Brush top of croissant dough rolls with beaten egg, put back in oven, bake 20 minutes.

Linked Recipes

California Farm Fresh Pasteurized Cashew Milk and Butter

Saved

Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on May 25, 2021 20:14

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.