Easier Organic* Croissants

  • Prep time: 4 hours
  • Baking time: 22 minutes
  • Makes: 14 croissants
  • Freezing: excellent
1 tsp (5 mL) sugar
½ cup (125 mL) warm water
2 ¼ tsp (11 mL) active dry yeast
1 tbsp (15 mL) butter
2 tbsp (30 mL) sugar
1 ½ tsp (7 mL) salt
1 cup (250 mL) milk, warm
3 -3 ½ cups (750 mL - 825 mL) Robin Hood® Organic All Purpose Flour
1 cup (250 mL) butter, softened
1 egg, beaten
SUGAR IN THE RAW®, Natural Turbinado Sugar, optional
*Ensure all ingredients used for this recipe are organic.
1In large bowl of electric mixer, dissolve sugar in warm water. Sprinkle with yeast and let stand until frothy, about 10 minutes. Add 1 tbsp (15mL) butter, sugar and salt to warm milk. Stir to melt butter. Add milk mixture to yeast mixture along with 2 cups (500mL) flour. Beat until a loose batter forms. Continue beating, adding enough flour to form a soft dough. Turn out onto floured surface and knead, adding flour, if necessary until dough is smooth, elastic and no longer sticky. Place in greased bowl, cover with plastic wrap and tea towel and let rise in warm place, 1 hour or until doubled.
2Meanwhile, place softened butter between two pieces of parchment paper. With rolling pin, roll butter to form 10” x 10” (25 cm x 25cm) square. Refrigerate butter while dough rises.
3Punch down dough and roll into 12” (30 cm) square. Place square of cold butter in middle of dough square and bring each corner into the middle to completely cover the butter. Pinch seams. Carefully roll dough to 10” x 13“rectangle, being careful not to puncture dough. Some butter may come out. Fold dough like a business letter, from the short side, from the top down and bottom up, to form a smaller rectangle. Rotate dough ¼ turn counter clockwise. Let rest 5 minutes and then roll again to 10” x 13” sheet, fold again and rotate again. Continue 2 more times. Wrap in plastic wrap and let rise in fridge, 2 hours.
4Line 2 baking sheets with parchment paper.
5Remove dough from fridge and gently roll cold dough to 16” x 11” (40 cm x 28 cm). Cut dough in half horizontally to have two rectangles measuring 16” x 5 1/2“ (40 cm x 14cm). Cut each rectangle into 7 triangles. Flatten each piece with hands or rolling pin and pull from tip end to stretch, being careful not to break them. Roll starting from the wide side, tightly and place tip side down on prepared baking sheets. Cover with tea towel and let rise in fridge, 1 hour. Brush with beaten egg and sprinkle with sugar if desired.
6Preheat oven to 425°F (220°C). Place 1 sheet of croissants in oven (leave remaining croissants in fridge) and bake for 10 minutes. Reduce oven temperature to 350°F (175°C) and continue baking 10-12 minutes or until an internal temperature reaches 190°F (85°C).