Whole Grain Rosemary Croissants and Jam-Filled Morning Buns
When I set eyes on my new kitchen, my first thought was, That counter looks perfect for rolling out dough! The counter bar separating my kitchen from the living room is wide enough, long enough, and just the right height for rolling out a pretty pie crust, or, in this case a sheet of croissant dough. No more knocking the coffee-maker, dish drying rack, or blender on the floor with my rolling pin. I have room!
So this month’s Daring Baker’s Challenge was an excellent excuse to put my new counter top to use. Croissants! I could never have made these in my old apartment, but my new apartment was ready for the challenge. Put on your pink polka dot apron and let’s do this! The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!
I, being me, of course had to doctor up the recipe with a touch of whole grain goodness and some nontraditional flavors. My creation: a bevy of Whole Grain Rosemary Croissants, in all kinds of varieties. The whole wheat flour made these butter-laden pastries a bit heartier while still staying flaky and delicate. An excellent excuse to over-indulge, which is easy to do with this rosemary scented treats. The herb doesn’t overpower, so don’t be afraid. It pairs perfectly with sweet jams and lemony sugar, as in the morning buns I made from part of the dough.
I simplified Julia’s process. A lot. I couldn’t believe all the steps involved with her recipe! I make croissants at work every day and though they are a bit labor intensive, there is no need for them to be that labor intensive! You can do this. Trust me. And I have lots of pictures to help you out!
Whole Grain Rosemary Croissants
© Copyright 2011 Carly Sullivan, Tart to Heart
Yield: about 14 croissants
- 1 Tbsp active dry yeast
- 1 1/3 cups milk, divided
- 2 Tbsp sugar, divided
- 2 cups bread flour
- 1 1/2 cups whole wheat pastry flour
- 1/4 cup unsalted butter, softened, cut into pieces
- 1 Tbsp salt
- 1 Tbsp fresh rosemary, finely minced
- 1 cup unsalted butter, softened
- 1 Tbsp flour (any kind)
- 1 egg (for egg wash)
- To make the dough, begin by proofing the yeast in 1/3 cup warm milk 1 Tbsp sugar. Let sit for 10 minutes until foamy.
- In the bowl of your mixer fitted with the dough hook attachment (or you can do this by hand with a wooden spoon), combine the yeast mixture with the remaining milk and sugar, flours, 1/4 cup butter, salt and rosemary. Knead on low speed until a smooth dough forms, about 5 minutes.
- Remove the dough from the mixer, wrap in plastic and refrigerate for 1 hour.
- Meanwhile, make the butter block by combining the 1 cup butter and 1 Tbsp flour until smooth. Place the butter on a sheet of plastic wrap and use the wrap to shape it into a rectangle about 1/3-inch thick. Wrap tightly and refrigerate until chilled along with the dough for 1 hour.
- Remove the dough and butter from the refrigerator. Lightly flour a work surface. Press down on the dough to flatten slightly, then roll out into a rectangle twice the size of the butter (don’t be afraid to pound on the dough with the rolling pin to help flatten it out). Lay the butter on one half of the dough and fold the other half of the dough over the top, sealing the butter in.
- Roll out the dough and butter from top to bottom only until the rectangle is twice as long. Fold the dough into thirds like a letter.
- Use the rolling pin to pound out the dough and roll into a long rectangle again. Fold into thirds a second time, then tightly wrap in plastic and refrigerate for 1 more hour.
- Remove the dough from the fridge and repeat the process, rolling the dough into a rectangle from top to bottom and folding into thirds, then repeat again. Rewrap in plastic and refrigerate overnight (or at least 4 hours), or up to two days.
- When you’re ready to make the croissants, remove the dough from the refrigerator and let sit at room temperature about 10 minutes. Lightly flour a work surface and roll out the dough into a long rectangle until it’s about 1/4-1/3-inch thick.
- Cut the dough into triangles with about a 3-inch base to make plain croissants.
- Cut a small slit about 1/2-inch long in the center of the base of each triangle. Place a pea-sized nub of dough at the top of the slit.
- Spread the dough apart at the slit and begin rolling away from you, stretching the point of the triangle gently as you roll the dough up tightly.
- Tuck the end under and set on a parchment-lined sheet pan, curling the ends around to form a crescent. Continue with the remaining dough.
- Let the croissants rise for 1 hour. Preheat the oven to 375°F. Beat the egg with a splash of water and brush lightly over the croissants. Bake until deep golden brown, about 20-30 minutes. Let cool, spread with jam and enjoy!
Jam-Filled Rosemary Morning Buns
Yield: about 16 buns
- about 1 cup raspberry-apricot, raspberry, or other preserves
- 1 cup sugar
- 1 tsp cinnamon
- about 2 Tbsp melted butter
- Grease a standard muffin tin with cooking spray or butter. Combine the sugar and cinnamon in a small bowl and set aside.
- Once you have rolled out your finished dough, spread with a layer of jam.
- Roll the dough up lengthwise like you would for cinnamon rolls. Cut into pieces about 1 1 1/2 inches wide (I find it’s easiest to cut the dough in half, then in half again, etc to get equal sized pieces). Brush the outside of each roll with melted butter and toss in the cinnamon sugar. Place cut side down the the prepared muffin tin and continue with remaining dough.
- Let the rolls rise for 1 hour at room temperature. Meanwhile, preheat the oven to 375°F.
- Bake until deep golden brown and crisp on the edges, about 30 minutes. Let cool 5 minutes, then invert onto a cooling rack. Pull apart the sugary layers and enjoy!