Modern Baker: One-Step Croissants

      The twelfth recipe I made from the Yeast-Risen Breads section of The Modern Baker  by Nick Malgieri, was the one for One-Step Croissants, on pages 109-111.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

      The ingredient list for the dough:  all-purpose flour, yeast, milk, butter, sugar, salt, and eggs.  Most of the croissant recipes that I have seen are long, complicated, multi-day, multi-stepped ones that leave me thinking, "Maybe someday when I have more time and patience."  This was not the case with this recipe. 

      It went together easily, the dough felt great, it stayed in the frig (1-8 hours) only, and it rolled and handled like a dream.  The taste was good, not fantastically unbelievably crazy wonderful, but nice and tasty.  I made half a recipe so that I could see if this actually works (it does).
       I wanted to make minis so that I could fill them with chicken salad for lunches, so for all that it was great. 

      They did not rise as much as I had hoped, but that could have been my yeast as I was at the bottom of the jar, so maybe I needed to open a new jar for this. I want to try the recipe again for this reason as I feel that I might do better, although these were pretty nice as they were.  The inside was flaky, and for some reason, I did not get a photo of that, sorry.  Definitely a repeat, for chicken salad sandwiches and for just eating with butter and jam for breakfast, etc.

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.