This past Sunday morning, I woke up, went to the kitchen and found Jon all dressed and perky (at 8 am), with his “I’m SO ready to go to the golf-course “vibe.”  This wasn’t hard to figure out–especially since the weather is finally gorgeous (after a winter that made even us devoted New Yorkers envision packing up and relocating…).       

I said “are you going to the course?” He said “yes–I’m hoping that you’ll come with me so we can practice together and maybe play a few holes.”       

I thought “how sweet”…       

And then I thought about it some more…”Hmmm–do I want to spend the day hacking away at a small dimpled ball, sending it in every direction except straight?  Or, do I want to stay home and make HOMEMADE CROSSIANTS?!       

I then envisioned…my youngest daughter, Jessie, who usually comes home on Sundays, meeting a gorgeous batch of currant-cinnamon croissants!

Actually, I had planned to make croissants and had already created my base dough (the day before) and had it chilling. (Croissant dough is a yeast dough that, after it’s initial rise at room temperature, it needs a second “cool rise” in the fridge–then it gets treated much the same as puff pastry, with a series of rolling and  folding in butter, and then chilling the dough after every couple of “turns.” (A formal recipe is coming soon.)       

For the base dough…       

First brush the interior of a medium-size mixing bowl with melted butter and set this aside.       

Whisk and then sift together…       

• 3 cups unbleached, all purpose flour
• 1 1/2 cups cake flour (plain, not salted or leavened)
• 2 1/2 teaspoons fine table-salt
• 1/3 cup granulated sugar

Heat until warm (not hot):       

• 1 2/3 cups whole milk

Take the warmed milk off the stove.       

Dissolve the yeast: Add two packages active dry yeast (not fast rising yeast) to 1/3 cup warm (not hot) water, with a pinch of sugar. Allow the yeast to become creamy and visibly active (5 minutes).       

Pour the warmed milk and dissolved yeast into the flour mixture and, with a strong arm, stir with a wooden spoon (in one direction) until well mixed (expect this to take some muscle and don’t expect it to be perfectly smooth–This can also be accomplished in the bowl of an electric mixer with a central paddle attachment.) Cover the bowl with greased plastic wrap and then a clean kitchen towel and allow the dough to rest and double in size (2 hours at a comfortable room temperature, with little temperature fluctuation.)        

Turn the risen mass (which will be sticky) out onto a lightly floured surface (but don’t wash the bowl) and, with a floured hand,  pat it down into a rectangle that’s about 10 x 7. Using a pastry scraper as an aid, fold the dough like a business letter (bringing the top half of the short-end of the rectangle in to the center, then bring the bottom half up and cover the top, enclosing it). Lift the folded dough and place it in the original bowl. Recover the bowl and let the dough rise in the refrigerator overnight.       

Some things I never forget…       

A few weeks back, I remember Jessie saying “I would love a croissant.” (I never forget these types of statements–they sit inside my head until I find just the right opportunity.)        

Some things I can’t control…       

Wouldn’t you know it? Right after I put up the base-dough I got a phone call from Jessie saying “I can’t come home this weekend.” (Oh well.) I was bummed but still excited to make the croissants.       

Let the games begin!       

So, Jon left for the golf course and I, after “suiting up,” created my butter package: I unwrapped 4 sticks of cold unsalted butter and, after lining them all up in an even rectangle, I placed one of the paper wrappers on top and started whacking them with my rolling pin to soften them.       

An important clarification: the sport of “whacking” versus “hacking” …       

A “whack” in the sport of cooking and baking is much different than a “hack” in golf –Whacking is deliberate (and fun)–hacking is the complete opposite of deliberate and/or fun (trust me on this)…       

Meet my “club” of choice–       

For the most control, when setting out to roll dough evenly (and for very efficient whacking) this is my most favorite pin–solid wood, no ball-bearings and with slightly tapered ends. The power source is always at the center of the pin.       

Back to the whack…       

After repeatedly hitting the cold butter into pliable submission, I sprinkled 3 tablespoons of unbleached, all-purpose flour on top. Then, I took the heel of my right hand and started to schmear the butter/flour mixture out (away from me), to help it homogenize and to remove any lumps in the butter (Although the butter must stay cold– it also needs to be lump-free so it can be encased and rolled into the base dough properly. The flour will absorb any excess liquid in the butter, which would otherwise ooze out when the raw assembled crossiants eventually meet a hot oven. ) After several schmears, I use a pastry scraper to gather the butter back up onto itself and keep doing this until I’m satisfied with the texture. Then, I wrapped the butter package in plastic (flattened it into a rectangle) and stuck it back in the fridge.       

Rolling, folding (called “turning”) and chilling:       

First: The butter package gets added to the refrigerated dough: I took my cold dough out of the refrigerator and placed it on a cool, floured surface, (use marble, Corian or granite, which are all much cooler than wood). Flour more heavily than you think necessary because you’ll be continually brushing off any excess as you accomplish your folds.       

Turn # 1: Pat the dough into a rectangle approximately 12-inches long by 8-inches wide. Remove the prepared butter from the refrigerator and unwrap. Spread the softened butter on the bottom two-thirds of the dough. (Use your fingertips to help flatten and spread the butter.) Bring the un-buttered portion of the dough down to the center. Use a pastry brush to remove excess flour, then bring the bottom portion of dough up and over the top portion, as in a business letter. (The dough will resemble a book with one bound side and one open side.) Position the dough so that the bound end is on your left.       

Turn #2: Roll the dough once again into a rectangle (use more flour on your work surface, on the dough and on your pin, as needed), but this time roll it about 1/4-inch thick, keeping the ends as even as possible. (Do not roll over the ends but, instead, roll just right up to them. And, use the pin to knock the sides back into shape, as needed.) As you roll, use your pastry scraper to occasionally lift the dough and apply some flour underneath it. (This is important, because every time the dough sticks you could lose a buttery layer of pastry. You can also turn the dough over to roll on both sides, but make sure that the bound end always remains to your left. (Be aware: As you roll the dough thin, it becomes more difficult to tell which is the bound end.) Once the dough is about 1/4-inch thick, fold it again but, this time, fold the top end to the center, then fold the bottom up to meet the top at the center, leaving 1/4-inch space between them. Brush off any excess flour (from the top) and then fold the bottom up to enclose the top. (You will now have a rectangle that’s longer than before, but you’ll still have one bound end and one open end.) Either write yourself a note, or gently press two fingers into the dough as a reminder that you have completed two complete turns. Wrap the dough carefully in overlapping plastic wrap and then in aluminum foil. Place the dough in the refrigerator for 30 minutes to 1 hour. (This resting time is important. It gives the butter a chance to firm up and the gluten in the dough a chance to relax, making it less obstinate when continuing the rolling and turning process.)       

Turn # 3: Remove the dough from the refrigerator and unwrap. Place it on a floured work surface, again with the bound end to your left. Sprinkle the top of the dough with flour and roll it out again into a very large, thin 1/4-to 1/8-inch thick rectangle, keeping the sides as even as possible. Turn the dough over as necessary (just keep track of the bound side). Fold again, as you did before with each short end meeting in the center with 1/4-inch in between. Then brush off the excess flour and fold the bottom up to enclose the top. Wrap and chill for 30 minutes to 1 hour.       

Turn #4:  Roll and turn again as for turn #3.  Wrap the dough carefully and refrigerate for 1 to 2 hours.       

You are now ready to roll, fill, cut and shape the croissants. (YAY!)       

To roll, cut and shape ”cinnamon-currant” 16 large or 32 small croissants:        

First get ready: Have two to four baking sheets lined with parchment paper ready and set aside until needed. Make an egg wash by mixing 1 extra large egg with 2 yolks and 1/4 teaspoon of pure vanilla extract and a small splash of water (about 1 tablespoon). Strain this into another bowl.  Place 2 cups of dried currants in a bowl and add enough boiling water to cover. Let steep for 10 to 15 minutes. Drain and place currants on doubled paper towels. Whisk together 1 cup granulated sugar and 2 to 3 tablespoons cinnamon.      

Remove the rested, fully turned croissant dough from the refrigerator, unwrap and place it on a floured work surface. Once again, position the bound end of the dough on your left. Using a very sharp knife, cut the dough in half width-wise through the middle. Wrap one half and refrigerate.       

    One half of a fully “turned” croissant dough.    

Roll the other half of the dough out into a long, wide, 1/8-inch-thick rectangle, keeping the sides very even. Brush the dough lightly but evenly with the egg wash. Brush the dough lightly but evenly with the egg wash. Generously sprinkle some cinnamon sugar over the glazed surface and use your hand to help distribute evenly. Scatter on half the currants.   

With a sharp knife, cut the dough in four equal sections (if wanting to make 32 smaller croissants, you’ll cut the rectangles width-wise in  half). Then cut each rectangle diagonally in half, so you will have two long triangles out of each rectangle (for 8 to 16 croissants, per each half of dough).    

Carefully lay one triangle in front of you, on the work surface, with the wide edge nearest you (the long point will be pointing up). With the sharp knife, cut a tiny slit (1/2 inch) in the wide edge. (When making smaller croissants, lift the pointed end and gently elongate (pulling away from  you) to help create a longer triangle, and then lay it down again. This will allow you to make more revolutions when doing what comes next).    

Grasp the broad edge and gently widen it, trying not to tear the dough. Roll the dough up toward the tip, starting at the bottom, until you reach the top of the triangle. As you roll, make sure the tip of the triangle remains under the roll of dough and does not show. Curve the two ends of dough, that slightly protrude from either side of the roll of dough, downward toward you. (This is what creates the crescent shape. You should now have a perfectly shaped croissant.)  

Carefully lift the croissant off the work surface and place it on the parchment lined baking sheet, making sure that the tip of the triangle remains secure under the un-risen croissant. Repeat with the remaining triangles.  

Cover the baking sheets with a clean kitchen towel and let the croissants rise until light, billowy and almost triple in size. This may take anywhere from 1 to 4 hours, depending on the temperature of the room. Mine usually between two and three hours. If making 16 large croissants and working with a double oven, repeat the rolling, cutting and shaping procedure with the remaining half of the dough. If working with one oven and making 32 croissants, allow the first half to remain in the refrigerator until you are almost ready to glaze and bake the first batch. (If you have enough refrigerator space, you can also shape all of the croissants and keep them chilled until you take them out, sheet by sheet, to rise. )

Here are 8 shaped croissants that are almost fully risen.  

To bake: Preheat the oven to 400F (375F if using a convection mode). When fully risen, paint them thoroughly with the prepared glaze being mindful not to let the glaze drip or form puddles around the croissants. Place the croissants in the center of the preheated oven and bake for 20-25 minutes. (15 to 20 minutes for small ones.) When done, the croissants will be golden-brown and should feel very light, when lifted. If, at any time, the croissants seem to be over-browning, cover them loosely with aluminum foil (shiny side up). Remove the foil for the last minute or two of baking.

Remove the baking sheet from the oven. Using a metal spatula, place the baked croissants on wire racks to cool until just warm, before serving. (You can bake croissants, cool them thoroughly and then, for the best longevity, store them in a plastic bag at room temperature. Reheat, uncovered, on a baking sheet, in a preheated 375F oven, for 5 to 7 minutes or until crisp. )

Guess what? Jessie was able to come home on Sunday, after all! 

Who says dreams don’t come true?… I love Sundays.

Tags: cinnamon sugar, croissant recipes, French pastry recipes, homemade bread recipes, homemade pastries, pastry recipes, the best homemade croissant recipes