Lazy croissant (bread maker)

Category: Yeast bread
Lazy croissant (bread maker)

Ingredients

Flour 500 g
Salt 1 + 1 \ 2 tsp
Sugar 3 tbsp. l.
Powdered milk 3 tbsp. l.
Yeast 2 tsp
Butter (melted) 2 tbsp. l.
Water 280 ml
Our method:
Powdered milk - none
Water 230-240 ml
+ milk (lying in the refrigerator) about 60 ml

Cooking method

  • The basic recipe from the Panasonic 255 book "Croissants" from page 21 is taken as a basis. Then the Japanese propose to conjure over the dough in several stages for a long time.
  • Their right!
  • Our method is easier!
  • The gingerbread man was rather dry at first. With an uneven surface.
  • Pulled out of HP. CLOSED THE COVER!
  • It turned out to be a great dough. The outside is not sticky. Noisy crackling when rolling on a dusty table.
  • I rolled it into the layer "the thinner the better" (I got 5 millimeters, in some places).
  • In addition, he melted butter and smeared one side of the formation with a silicone brush. Rolled tightly. Lightly anointed with oil on the outside.
  • He pulled out the "propeller" from the HP bowl.
  • The roll sausage was randomly rolled in the HP bowl. About an hour in a WARM oven for proofing. When the dough has risen by half, turned on the BAKE mode for 60 minutes.
  • All!

Time for preparing:

3 hours 35 minutes

Cooking program:

"French-Dough" mode

Note

The taste of real croissants in Paris (was, tried). Characteristic crust. And the spirally unwinding pulp. It must be broken and eaten with your hands.
As an indicator of goodness - together, on Sunday morning, with one coffee, they barely stopped so as not to destroy the whole loaf.
Z. Y. The recipe would be bland without incident (which really did not affect the result).
1. When heating a piece of oil in the microwave, it exploded (what is not a reason to arrange a general oven for m.?).
2. For the first time I stepped on a "beginner's rake". When cleaning the table after loading HP, I found (with JOY !!!) "EXTRA" dough mixer. Thanks to Panas, at that moment he was only equalizing the temperature. It was like Fort Boyard. With my hand, under a layer of flour and butter, I felt something there.

Z. Z. Y. Work on bugs. Next time I will oil the whole "roll" more abundantly before laying it in the HP, so that it will be closer to "Monkey's bread" And of course I will turn on my head so as not to repeat items 1 and 2.


kr.jpg
Lazy croissant (bread maker)
tatulya
Quote: Uncle Sam

Croissant lazy
RECIPE
Powdered milk - none
Butter - about 2 tablespoons l. (melted)
Water + milk (about 60 ml was lying around in the refrigerator) - total liquid was spent 290-300 ml.
The roll sausage was randomly rolled in the HP bowl.

Uncle Sam, please tell me, 1) you didn’t add dry milk as it was normal? 2) butter into dough? 3) Did you lay the roll of dough in a spiral or snake?

I really want to remember the Parisian croissants. And even with coffee and confiture ... Oh, keep me.

Uncle Sam
tatulya
1) there was simply no milk powder at home,
2) in the dough about 2 tbsp. l. oil, plus another shaving brush, how much it will take,
3) I got 1.5 rounds of the spiral.

SOLIDAREN!

When I sculpted this bread in my head I played the code from the movie "I love you, Paris". Who has not watched - I recommend. Small novellas by different directors under a common theme.
It is very conducive to bread-making on a French theme.
Suslya
Today I decided to try your recipe, the bread turned out to be an airy charm. I baked with fresh yeast, the "French" mode, before the last proofing I pulled out, rolled it out, rolled it up and returned it back to the bucket, and this is what happened

Lazy croissant (bread maker)
Uncle Sam
Wort, Beauty!

IMHO: to get a surface similar to a French croissant, let it cool without covering it with a cloth.
Suslya
Yes? do not cover? and I, as it should be, with a towel .... And yesterday I cooked condensed milk, found a recipe on the forum, now I sit, I chew with bread, delicious
Uncle Sam
Corrected the recipe tonight.

Regarding the source, the replacement is:

- instead of butter - 3-5 (per eye) tablespoons of refined sunflower (sorry, no olive),
- sugar and salt are previously dissolved in warm water,
- completely refused milk,

At midnight I kneaded the dough "pizza mode". Controlled by Kolobok-Admin ().

Somewhere in the morning (it seems as if he slept while standing, with his eyes open) he started a little "dumplings mode" to settle the dough. He pulled out a bubbly, elastic piece for rolling. After 5 minutes of "rolling-pin-against-test" struggle, the test went to the victory. I have never seen such a rubber specimen.
Then I probably dreamed about a movie about a pizza restaurant (or about Chinese noodles). I began to sort out a piece of dough in my hands and toss it up. The result is a large cake 3-6 mm thick.
He smeared it with a silicone brush abundantly with the same vegetable oil. I rolled it into a tight roll. It turned out to be a long sausage. I walked over it with a rolling pin. It turned out to be a long cake. He smeared her with oil too. Collapsed. At the exit - a thick and short roll. He pulled the "propeller" out of the stove. And put a roll on its side.
Somewhere at 6 am I checked the rise of the roll 2 times. Included 60 minutes of baking.
All.

Morning. Snow flakes outside the window. Warm aromatic croissant and black coffee.
Ratings of this recipe relative to the first option:
Height - 90% (probably "French dough" mode is more suitable than manual combination of modes)
Structure, lamination -130%
Taste, aroma - 95% (milk and butter in the original recipe for a reason)

What I wish you too
tatulya
I divided the dough in half (next time I need it into 3-4 parts), rolled out each one (the dough rolls out great!). They decided to sprinkle the first with poppy seeds, sprinkle the second with granulated sugar (so Mummy wanted ...). cut into small croissants. They put it in a warm oven for half an hour, then turned it on 180 degrees, they will still do as long as the stove heats up.

I decided that there were too many layers, they turned out very high. Next time I will roll out so that the rectangle is larger in length, and smaller in width, then there will be more croissants and they will not be so high. Better to put in your mouth.

Thank you, uncle Sam... And you bake everything, bake ...
PS: I just looked into the oven, the croissants are just huge
tatulya
This is a blank. Mil pardon, pictures from the phone
Lazy croissant (bread maker)

And this is a finished product
Lazy croissant (bread maker)

There is no coffee yet, and you will have to stomp to work now
But, in the evening I will come off ...
tatulja12
Uncle Sam, take my croissant too. I kneaded a bread maker, rolled it out, spread it, rolled it and put it in a mold with a diameter of 26 cm.Here is my croissant:
Lazy croissant (bread maker)Lazy croissant (bread maker)
Thanks for the recipe!

Almost everyone tried it right away. There were a daughter with a granddaughter so with milk and ... delicious! Only now I twisted it not very tightly (I thought it would be bad to rise if it was tight) and there are small voids in the middle. So learn from our mistakes: spin tighter.
Lana
Lazy croissant (bread maker)
Uncle Sam, thanks for the tip on how to lazily make a Miracle! The loaf is easily broken into 4 parts, because it was abundantly greased with ghee or GI ghee before baking, in another reading!
The grandson likes a portion! Thanks again!
Lazy croissant (bread maker)
Cake
Uncle Sam, thanks for the recipe! rewrote and will definitely do it! I really love sweet pastries from HP!
In addition to your croissant conversation.
They are not syringed after baking, they are filled with so-called "thermostable" fillings. Look here:
🔗

There are more "humane" inventions for health. Natural filling is made. and a binder component is added to it, which prevents it from flowing out, stratifying into fractions, and forming a "hardening" under it.
🔗

The flakiness will be more pronounced if smeared with a special puff pastry margarine.It has a higher melting point and therefore does not have time to be absorbed into the dough layers until a certain moment. Another thing is how our stomach can handle the temperature of 38 * with this margarine, which melts at 42 *?
More humane for health, butter for the puff should not be liquid, but pasty. then the layer will be thicker and will also have time to stratify the dough, and not be absorbed into its thickness.
Sunflower oil of pronounced layering does not quickly migrate into the mass.
There is also an old "grandmother's" method of grinding butter with a small amount of flour and then smearing it on a layer — this way the butter is better retained and the puff (even unleavened dough!) Is more fluffy.
All. Got smart and went to make your LAZY croissant. I will post a photo.
artisan
But if we don't have such a regime as French dough ?! I just have DOUGH, 1h 30 min. Tell me how to correct it?
Keira
Quote: Master

But if we don't have such a regime as French dough ?! I just have DOUGH, 1h 30 min. Tell me how to correct it?
I just made "dough" and then "baked goods"
rit37
Uncle Sam, thanks for the idea. Today I made such a lazy croissant, but only (thanks to Alexandra) a dietary option. It turned out great. I gave milk powder, 300 g of flour for and 200 g of flour Rustic motive, the rest is as in your recipe. I gave 65 minutes for baking. Thank you.
tatulya
Quote: Uncle Sam

When I sculpted this bread in my head I played the code from the movie "I love you, Paris". Who has not watched - I recommend. Small novellas by different directors under a common theme.
It is very conducive to bread-making on a French theme.
First, I baked croissants (they turned out to be big at that time), then I found the code for the film (I didn't know what a code was, I had a chance to find out. Conclusion: bread-making leads to self-education). Then I watched the film.
The French are still great at shooting short films. By the way, I recently watched more short films in our cinema. In my opinion there were 8 of them, but I don't remember the common name for all of them.

Today we are baking croissants again, only I will twist as Alexandra pointed out in her blog.
Lazy croissant (bread maker)
And this is a snake with raisins (there was a little dough left for which there were not enough dried apricots). This is Kaa ...
Lazy croissant (bread maker)

This time the croissants were really very crispy. Just suuuuper uncle Sam and Alexandra... Thank you.
Uncle Sam
Thank you girls for the beauty and development of the idea!

Still a little continuation of the theme.
I prepared the dough as usual.
Stretched it into a cake in the air. (didn't want to dirty the table)
I rolled it into a roll with butter and cheese inside.
It turned out to be something French-oriental.
And delicious !!!
pushan
Uncle Sam has baked croissants according to your recipe twice already. Baked in the oven. I cooked the dough in the yeast dough mode for 1.5 hours, rolled it out thinly, greased it with butter and folded it into 4 layers, it turned out to be a flat roll, I rolled it a little wide, cut it into triangles, sprinkled it with sugar and cinnamon peckda in the oven for 180 half an hour, I had to turn on the grill to brown it, it turned out delicious but not very similar to a croissant. The second time I baked at 200-190 and lo and behold! the taste of a real croissant. Maybe my experience will be useful to someone
thanks for the recipe.
here are pictures of the first experience.
Lazy croissant (bread maker)before baking
Lazy croissant (bread maker)Lazy croissant (bread maker)
The second time the croissants turned out smoother, I made them stuffed with candied cherries, raisins, and prunes. from shekolad and just with sugar and cinnamon, everything turned out very tasty
Tatiana Gnezdilova
Uncle Sam, baked your recipe for a lazy croissant yesterday! Sooo delicious, the bun is all so tender, airy, crusty crust .... was eaten and did not notice Require repetition Thank you very much for the tasty treat.
Lazy croissant (bread maker)
Bindarsik
Uncle Sam is a great idea, ATP! Everything turned out effortlessly and so delicious that I didn't have time to photograph!

pushan
I want to separately "compliment"! Your croissants are a work of art! You gotta wind it up! It is immediately evident - golden hands !!!!
Bindarsik
Today I put the "croissant" recipe in the oven on the main mode! size L, medium crust.I only added a spoonful of honey, or rather rinsed the honey jar. It turned out to be sweet, tall - 19 cm, beautiful bread. Smeared with butter and jam. Yummy, almost bit off my tongue!

Lazy croissant (bread maker)

Very lazy!)
evg.gusin
thanks for the recipe
filling nuts butter sugar

Lazy croissant (bread maker)
Cook
Uncle Sam! I baked "Lazy croissant" according to your recipe. Thank you very much for the recipe. Baked in the oven. Next time I will try to bake in HP. Here is my progress report.

Lazy croissant (bread maker)

I ran to you + put.
The daughter tried a croissant, said it was very tasty !!!!!!!!!!! But there is not enough liquid filling. We'll keep thinking.
Tatochka
Here is my hippo
🔗
I apologize, the flare did not leave a beautiful flash, but the general picture seems to be visible.
Uncle Sam, thank you tremendous! My daughter ate so quickly that my husband and I just ate the nibbled crusts.
Tatjanka_1
Uncle Sam thank you for the recipe
"Croissant lazy"
, I really tried to make half and regretted it, but baked in the oven.

Lazy croissant (bread maker)
Amiga
Uncle Sam, get a well-deserved plus sign for the recipe!

The bread came out just great!
I used yeast to make a saf moment for baking, kept the French dough on for 3.5 hours. Then she pulled it out, cut the dough into 4 approximately equal parts, rolled out each, greased with oil and twisted. At the bottom I put two resulting "snails", put two more on the sides. I also smeared these "snails" with oil on top.
The instructions say that croissants should be proofed for 20-30 minutes, my dough stood for 35 minutes and rose very strongly. She baked for an hour, as you advised. The result is superb! Indeed, the croissants are real, just wrapped in a loaf Tear off and eat your fill))

If only I could think of a better way to put these "snails" in a bucket! I'll go through the forum)))

emosolova, it seems to me that your bread has stood on the proofer. I stood for 35 minutes, and it was a bit too much, next time I will leave it for 30 minutes.
the same
I, apparently, quite balbeska. I don’t understand in any way how to bake it? I did not find a separate baking in Panasonic, everything is clear with the dough, but I don’t understand how layering and baking are done. if normal, then he doesn't need to stand for 4 hours. clarify plz
Uncle Sam
SAME, making a lazy croissant is a combination of different modes of the bread maker.
1. "French dough" mode (for HP Panasonic)
2. Hand manipulation with the resulting dough.
3. Just proofing in warm HP until doubled.
4. Baking 60 minutes.

Good luck!

Try to be happy and you will succeed!
the same
Quote: Uncle Sam


3. Just proofing in warm HP until doubled.
4. Baking 60 minutes.

that I should click on xn to implement the last 2 points. I really liked the recipe, but I just don't understand how to manually set the mode for 60 minutes
izumka
In HP there is a program "Baking", so it must be set.
Uncle Sam
Quote: same

that I should click on xn to implement the last 2 points. I really liked the recipe, but I just don't understand how to manually set the mode for 60 minutes

The girls have already told about point 4.

And point 3 is very simple:
kneading according to the "French dough" program (if there is none - "pizza dough") is heated, if you do not keep the HP door open for a long time, then the heat will be enough for a good proofing of the dough.
Uncle Sam
Mowgli,
the croissant is best NOT baked on "fast" mode.
French dough loves long aging.
Try this: load WARM ingredients (Skis are sensitive to cold water), put on "kneading dough", do "acrobatics with dough", leave or pull out the spatula at your discretion, load the dough into a WARM oven for proofing, after doubling the dough, start baked goods.
Good luck!
mowgli
The fact is that my oven is so ancient that I do not have a separate baking function ...))). Then maybe let her knead the dough on pizza or put all the ingredients on the French prog, take it out after the second kneading and roll it out, and there will still be time for spreading ...?, And then while I roll the dough, she will go through the kneading modes
, and I will put a bun after the second batch on the French program? In general, you need to try, I really want a bun for tea)))
Uncle Sam
"D'GOL is cunning on inventions" (c)

Also a good option for baking a croissant.
In any case, choose the longest program of your HP.
Try it! And don't be afraid to be wrong!
(in the worst case, the pigeons will thank you so much)
makarka
Uncle Sem, hello !!! When I found your lazy croissant recipe and read it, I immediately wanted to bake it. The first time it turned out not very luxuriant, but delicious !!! And today, the mood is just like yours: it's cold outside the window, and in the kitchen there is coffee and a fresh, freshly baked croissant! It turned out SUPERRRRR !!!!!!! Impossible to come off! Thank you very much! A friend will come tomorrow, we will continue.
mowgli
I finally made a croissant, bought a Panasonic after LV and now I also make croissants !!!!
Catwoman
Uncle Sam, so I brought my report, baked in a Brand 3801 bread maker:

Lazy croissant (bread maker)

Thanks for the recipe!
Uncle Sam
Cat lady, you've got a pretty beauty!

I recently "got hooked" on baking bread from ripe dough. I want to bake a croissant out of it. Who is with me? That hero!
Catwoman
Quote: Uncle Sam

Cat lady, you've got a pretty beauty!

I recently "got hooked" on baking bread from ripe dough. I want to bake a croissant out of it. Who is with me? That hero!

I would try if you show the recipe. ...
Uncle Sam
Ripe dough recipe here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69908.0

The rest is improvisation.
MariV
The pros come again ...
Hurrah!
Alinamama
Lazy croissant (bread maker)
Thanks for the recipe. Cooked croissants with orange jam and fresh apples. The kids liked it.
Bu4ka
I haven't tried my megacroissant yet, but the smell is awesome. Only when lifting was more, when baking fell
Lazy croissant (bread maker)
koluchchka
that's what I screwed up from this dough))) I bake this recipe not for the first time and always remain ovolite. but this time I forgot that the halves are too much for me ... we will leave)))
Lazy croissant (bread maker)
annnushka27
Tell me, did anyone make this dough without a bread machine? If you knead in a combine, and then like a regular yeast?
Uncle Sam
Of course, you can knead the dough in a food processor. And then give it a good distance (ripen) in a warm place.
Be sure to tell the forum about the result.
Albina
We haven't eaten all the cakes yet, but here I will take such delicious treats for now.
Xenia
Uncle Sam! I bring you THANKS and a photo
Lazy croissant (bread maker)

Covered with a mixture of softened butter, box. sugar and flour, palms. Instead of dry yeast, I used raw yeast.
izvarina.d
Uncle Sam! Thank you, thank you! Your croissant is unrealistic!

Lazy croissant (bread maker)
izvarina.d
I'm with a croissant again today. And again, thank you.
Lazy croissant (bread maker)

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