{"id":17815,"date":"2019-05-12T08:57:37","date_gmt":"2019-05-12T15:57:37","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=17815"},"modified":"2022-04-15T21:27:24","modified_gmt":"2022-04-16T04:27:24","slug":"croissants","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/croissants\/","title":{"rendered":"Croissants"},"content":{"rendered":"<p>Here is a link to a recipe from AllRecipes.com<\/p>\n<p>It is a bit quicker than the following recipe, <a href=\"http:\/\/www.allrecipes.com\/recipe\/6916\/croissants\/\">so I am linking to their page<\/a> as well.<\/p>\n<p>http:\/\/www.allrecipes.com\/recipe\/6916\/croissants\/<\/p>\n<h6>#############<\/h6>\n<h2>Here is another recipe<\/h2>\n<ol>\n<li>Combine the following ingredients\n<ul>\n<li>3 3\/4 AP flour<\/li>\n<li>2 tsp salt<\/li>\n<li>1\/3 C sugar<\/li>\n<li>2 TBL yeast<\/li>\n<\/ul>\n<\/li>\n<li>Blend dry ingredients, and drizzle in 1 cup cold milk<\/li>\n<li>1 C milk &#8211; more if required for flour to start pulling into a ball<\/li>\n<li>Wrap dough ball in plastic wrap<br \/>\nLet rest at room temperature for 60 minutes,<br \/>\nThen refrigerate overnight (at least 8 hours)<\/li>\n<li>Flatten out to about 1\/2 inch thickness<\/li>\n<li>Five sticks of butter &#8211; Wrap butter in plastic and beat with rolling pin till flattened and one large sheet<\/li>\n<li>Refrigerate the butter, along with the dough, overnight<\/li>\n<li>Next morning, roll the flour into a square<\/li>\n<li>Flatten the cold butter to cover half of the square<\/li>\n<li>Fold sides of dough in<br \/>\n&#8211; stretch if necessary to cover butter (1 butter layer)<\/li>\n<li>Flatten the &#8220;dough sandwich&#8221; till it is about twice its current size<\/li>\n<li>Fold in thirds, and pound to flatten again (3 layers)<\/li>\n<li>Use pastry brush to remove excess flour<\/li>\n<li>Fold in thirds the other way, and pound to flatten (9 layers)<\/li>\n<li>Use pastry brush to remove excess flour<\/li>\n<li>Fold in thirds, the other way, but don&#8217;t pound yet (27 layers)<\/li>\n<li>Wrap in plastic, and refrigerate&nbsp; for one hour<\/li>\n<li>Remove from fridge, and pound to flatten<\/li>\n<li>Fold in thirds again, and pound to flatten&nbsp; (82 layers)<\/li>\n<li>Fold in thirds again, but do not pound yet (243 layers)<\/li>\n<li>Wrap in plastic, and refrigerate for another hour<\/li>\n<li>Remove from fridge, and pound to flatten<\/li>\n<li>Fold in thirds again, and pound to flatten&nbsp; (729 layers)<\/li>\n<li>Roll out flat into a square approx 20 x 15 inches<\/li>\n<li>Using a pizza cutter, cut the square in half to make two 10 x 15 pieces<\/li>\n<li>Cut the 10 x 15 pieces into 5 x 5 squares<\/li>\n<li>Cut at an angle across the points of each square, to make a crosshatch with the outside edge being about 5 inches wide and the point being 5 inches high<\/li>\n<li>Stretch gently to make a triangle about 5 x 20 inches<\/li>\n<li>Roll the triangle up, starting with the wide end, and ending at the point<\/li>\n<li>Put on a baking sheet leaving space between each piece<\/li>\n<li>Brush with egg wash (1 egg plus 1 tsp water plus 1\/2 tsp salt)<\/li>\n<li>Let rise about three hours<\/li>\n<li>Preheat oven to 40 and bake 12-15 minutes, rotating at the 10 minute mark<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is a link to a recipe from AllRecipes.com It is a bit quicker than the following recipe, so I am linking to their page as well. http:\/\/www.allrecipes.com\/recipe\/6916\/croissants\/ ############# Here is another recipe Combine the following ingredients 3 3\/4 AP flour 2 tsp salt 1\/3 C sugar 2 TBL yeast Blend dry ingredients, and drizzle &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/croissants\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Croissants&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145],"tags":[],"class_list":["post-17815","post","type-post","status-publish","format-standard","hentry","category-bread-starch"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17815","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=17815"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17815\/revisions"}],"predecessor-version":[{"id":22183,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17815\/revisions\/22183"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=17815"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=17815"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=17815"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}