How To Make Honey Butter For Croissants

With a niggling time you tin make your own flaky, buttery croissants at dwelling house with delicious honey butter drizzle.

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Virtually Honey Butter Croissants

Last week we stopped by Cheddar's to celebrate some good news virtually new jobs with our skillful friends. Information technology was the commencement time an old friend of mine and I had ever been to this restaurant, then we fumbled our way through ordering while our companions (who already knew the ropes) promptly ordered the honey butter croissants. I'grand always a sucker for croissants, then when they offered i to me I already had my greedy little easily on one before they even finished the question.

As I was eating, my friend leaned beyond the table and whispered, "Tin you lot believe they accuse $2 for 3 of them?"

And at that moment, no, I couldn't believe they really charged $2 for 3 croissants, specially when these croissants were about the aforementioned size as a the broil-and-swallow Pillsbury variety. The croissants were good, yes, but were they $0.seventy a slice skillful? I wasn't sure. The residuum of the carte du jour boasted fairly reasonable prices so it was odd that they'd charge so much for so picayune on this one item.

But if you were to enquire me that same question today, I would tell you, yes, I can totally believe they actually charge $2 for 3 croissants because I made it my mission to recreate Cheddar's honey butter croissants at home and now know kickoff mitt what all is involved. And it's not even because the croissants are difficult to brand – the process itself, at information technology's core, is an easy 1 – merely information technology'south more thetime involved in gild to make a proper croissant that can be a hurting (and pricey!).

The key to a good croissant is to accept fluffy, airy layers within the breadstuff, and those layers are created by threading chilled butter inside the dough through a process called laminating. Laminating is basically just a fancy term for rolling and folding dough in such a manner and so that the butter is sandwiched within the dough and yet is non captivatedin the raw dough. This ways that the dough and butter must remain thoroughly chilled at all times, and that chilling process is where the time investment comes in.

So while you can't exactly wake up on Saturday morning and have croissants in a few hours, you can make them alee of time. And I totally see myself doing that, considering I now know from experience that it is so worth any trouble information technology might be to make bootleg croissants. This cognition volition exist dangerous. Trust me.

Making these was a footling victory for me, because homemade croissants were yet another entry on my cooking bucket list that I can now scratch off – and it must have been high up on the list, besides, because this was probably the first time I felt actually proud of what I accomplished. These croissants were definitely a labor of honey (and time!) to make, but I know it'll exist easier the 2nd fourth dimension around, specially since I won't be watching the clock as much while the dough chills. It'due south a bad habit, but I tin't aid it; equally a noobie cook, I'm ever anxious to get to the adjacent step, similar the next plot plow in a movie. To me, waiting around doing zip is worse than holding a manus mixer for 15 minutes directly.

And, of course, I'm always anxious to get to the eating function.

I was besides pretty excited with how the honey butter drizzle turned out. Information technology's pretty spot on with the restaurant version, and it'southward but 3 ingredients.

I tried both dunking and drizzling the croissants with the honey butter sauce, only in the end, I opted for both.

Because why not?

If y'all're going to do something, do it right.

Even merely looking at these pictures, I know I'll be starting the "croissant process" again soon. I only made i batch and I'k already spoiled by being able to popular ane of these in the microwave and drizzle it with a little sauce for breakfast.

Recipe Details

Honey Butter Croissants

Yields: 12 croissants

With a little fourth dimension you can brand your own flaky, buttery croissants at habitation with succulent honey butter drizzle.

Croissant Dough

• 1 1/3 cup milk

• 2 i/iv teaspoon yeast, (1 envelope)

• one 1/2 teaspoon table salt

• 1 1/2 cup salted butter, common cold, 3 sticks

Egg Launder

• i egg

• 1 teaspoon heavy whipping cream

Dear Butter Drizzle

• one/4 cup unsalted butter

• 2 one/two tablespoon dearest

For the Croissant Dough

• Using a stand mixer with a dough hook, combine flour, milk, yeast, salt, vegetable oil, and saccharide. Mix dough on depression for 3 minutes. If you exercise not have a stand up mixer, mix the ingredients together with a spoon until they begin to thicken, then kneed it with your easily. The dough is ready when it no longer is so glutinous that information technology clings to y'all fingers or the dough claw. Dough should be tacky, but like shooting fish in a barrel to detach and roll into a ball.

• Grease a large bowl with butter, then place the croissant dough ball within. Cover bowl with plastic wrap and allow dough to ascent for 1-2 hours in a warm environment. Tip: I ran my dryer on low heat for xx minutes, turned it off, and then placed the bowl inside with the door closed.

• While dough rises, cut each stick of cold butter lengthwise into 3 pieces. Place butter slices in a Ziploc handbag (quart sized), arranging them in equally close to a flat layer every bit possible. Using a rolling pin, curl and printing the butter and so that the edges fuse together and the butter reaches the edges of the handbag. This will create a solid 8x8 foursquare of butter. Cut butter out of Ziploc purse, and so wrap the butter square in plastic wrap. Place butter back in the refrigerator until dough is ready.

• Once dough has risen, the next step is to "laminate" the dough, which is a special technique of folding the cold butter within the croissant dough. Delight run into > THIS VIDEO < for the best technique on how to practice this (trust me, it'due south much easier to watch than me trying to type it out). Instructions kickoff at the 2:11 minute mark.

• In one case dough has been laminated, refrigerate it overnight.

• Remove cold dough from refrigerator. Prepare two baking sheets by lining them with parchment paper.

• Dough must remain cold while working (to prevent butter inside from melting), and then before kickoff, divide the dough in half. Keep 1 half to work with and place the other half in the refrigerator so that it remains cold until ready to be used.

• Generously flour your work infinite. Identify dough down and roll into a vii 10 20" rectangle, using more flour to prevent sticking as necessary. Cut triangles inside the dough, making the small betoken nearly ane/4 inch broad and the wide stop nearly iv-5 inches wide. In one case cut, roll croissants starting from the wide base toward the small point. Identify croissants on the baking sail two inches apart. If desired, scroll the ends of the croissant for a more decorative wait. Remove the other half of the dough from the fridge and echo the same steps.

• Ready egg wash by whisking together egg and cream. Using a pastry brush, coat croissants generously with egg wash.

• Allow croissants to rising for some other 1-3 hours at room temperature. Dough will puff slightly and should jerk if baking dish is lightly shaken.

• Preheat oven to 375 degrees F. Bake croissants for 25-35 minutes or until tops are golden brownish.

For the Honey Butter Drizzle

• In a microwave prophylactic bowl, heat butter until melted, about 45 seconds. Whisk in honey and powdered sugar. If honey will not fully dissolve, heat sauce for another 20 seconds.

Putting it All Together

• Serve croissants warm with honey butter drizzled on summit or as a dipping sauce on the side.

Serving: 1 croissant | Calories: 446 kcal | Carbohydrates: 37 g | Protein: 6 m | Fat: 31 g | Saturated Fat: 20 g | Trans Fat: 1 g | Cholesterol: 88 mg | Sodium: 513 mg | Potassium: 112 mg | Fiber: ii g | Sugar: 8 g | Vitamin A: 897 IU | Vitamin C: 1 mg | Calcium: 48 mg | Iron: 2 mg

I do my best to provide nutrition data, but please keep in mind that I'g not a certified nutritionist. Whatever nutritional information discussed or disclosed in this postal service should merely be seen as my best amateur estimates of the correct values.

Source: https://homemadehooplah.com/honey-butter-croissants/

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