French Croissants (a la' Munger at high-altitude)

If you can resist one of these when they come out of the oven–you have incredible will power!

The basis for the delicious recipe comes from O Chef . com. I made some changes to help with high altitude and how I cook.

3 Tablespoons of flour
3/4 pound of butter at slightly cooler than room temperature

Sprinkle half the flour on a sheet of aluminum foil. Place the butter on the foil in three sticks slightly apart. Sprinkle the rest of the flour on top and sides of the butter. Now flatten the butter into one 6" square, working the flour into the butter surfaces to help keep it from sticking to the foil. Wrap the butter in the foil and place in the refrigerator to chill.

In kitchen-aid mixer bowl blend
2 Tbsp. yeat with 1/4 cup warm water
Add warmed  1 3/4 cups of milk and 1/4 cup of heavy cream
Let rest until bubbly.

Next add
2 cups of flour
2 tsp. salt
2 Tbsp. granulated sugar
Blend together with flat beater.

Change to dough hook and add flour 1/4-1/2 cup at a time. It will take approximately 4 1/2-5 cups of flour to reach a soft, non-sticky dough. Knead for approximately 4-5 minutes. Cover dough with plastic wrap and place in refrigerator for 1 hour.

Take butter out of refrigerator approximately 10 minutes before removing dough. The butter must be pliable but not sticky when you remove the dough from the refrigerator.

Place the dough on a floured work surface and flatten to a 10" square. Place butter on dough diagonally. Fold dough corners over butter sealing edges together. Now roll into a rectangle. (Dough and butter should be pliable not sticky.) Fold dough into thirds. Seal edges. Roll into a large rectangle again. Now fold outside short edges to center. Fold in half like a book. Seal edges again. Wrap the dough loosely in plastic wrap and put in refrigerator for 2 hours.

Place dough on floured surface. Unwrap and roll out into a rectangle. Fold in thirds. Seal edges. Wrap again in loose plastic wrap. Place in refrigerator over-night.

Mix 1 egg and 1 Tbsp of water. This is your egg wash.

Cut dough in half with pizza cutter on a floured surface. Put half the dough back in the plastic wrap. Roll the other half into a 1/4" thick rectangle 10" wide. Cut the croissants into triangles with a 5" base with a pizza cutter. Roll starting at the base going to the tip. Curve to form the classic croissant shape. Place on silicone lined baking sheets. Work the other half of the dough the same way. Re-shape the trimmings into usable pieces. Cover the baking sheets with a tea towel and let rise for up to 2 hours. They should double in size.

You may now freeze the croissants or precede to baking.

To freeze: Place baking sheets in freezer. When the croissants are solidly frozen remove to a plastic freezer bag. To bake frozen croissants: Wash with egg wash and bake frozen. It will take just a little longer.


To bake immediately: Wash with egg wash. Bake at 400°F for 20 minutes. They should be golden not browned.

Croissants should be cooled before serving.