Ingredients
dough
- 190 grams Milk
- 70 grams water
- 20 grams sugar
- 2 teaspoons Yeast
- 260 grams plain flour
- 250 grams bakers flour
- 2 teaspoons bread improver
- 2 eggs
- 1 teaspoon salt
- 60 grams soft butter, plus some for brushing
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add milk, water, sugar and yeast to TM bowl. Heat 2mins, 37degrees, speed 1.
Add plain flour, bakers flour, eggs, salt, bread improver and butter to bowl. Mix 15 secs, speed 3.5.
"Dough mode" Knead for 6 mins.Transfer to oiled bowl or thermomat - I find as a wet and sticky dough, it rises much nicer in an oiled bowl.
Allow to prove for 1hr or doubled in size.
After approximately 30mins, pre-heat oven to 200degrees.
Once risen, lay dough onto mat and punch out as many air bubbles as possible.
Divide dough into 2. If you're finding the dough sticky and hard to handle, you can lightly sprinkle with some plain flour - however not too much, you want a sticky dough.
Roll each half out into a circle. I find it easier to roll out as much as possible with rolling pin, then finish it off with my hands.
Cut each circle into 8 slices / triangles - think pizza style.
Brush each triangle with melted butter and roll immediately - I have found if you brush all of them with butter first then roll them all, they go soggy and very hard to handle.
Roll starting at the wider end, and finishing at the pointy end. Stretch the dough gently while rolling so it gets slighly thinner.
Put on lined baking trays, and let prove for a further 30mins.
Once finished proving, brush with more melted butter and bake in pre-heated 200degree oven for 20 mins or until golden.
Once baked, you can smother, ahem, brush with more melted butter if you wish - it does soak it up well, so i suggest you do.
Enjoy!
My Quick Croissants
Tip
If you find your dough isn't proving well as it's not warm enough, try popping your bowl with dough into your oven while it is OFF and put a dish with boiling hot water in the oven with it. The steam will help prove your dough faster.
*Thankyou bread goddess Lailah for your proving tip!
ThermomummaLailahRose *
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thanks for the recipe. These may not be authentic croissants but they smell and taste so similar without all the hassle and hours of prep. Huge success in my house with my super fussy eater and croissant connoiseur eating 3! I did not have any bread improver so left that out and also misread recipe and had oven on 220 for first ten minutes of cooking (so they got a bit burnt) but they were still super yum. Could take a while to roll out and up but I decided to go with the quick and rustic approach so they looked a bit weird and wonky but tasted good
Thanks for the recipe, these were fun to make but of course with resting time take much longer than it says in the box on the LH panel. They have a great texture and they make a good croissant shaped sweet roll, but probably one does need to laminate with butter to get a proper croissant flake consistency.
When it's too chill for dough to rise as quickly as desired (not often in Qld but it happens), I pre heat the oven to 50, throw a cup of water in the pan at the bottom, turn off and put my dough in there with a damp tea towel over it.
These were good but I needed to make the pastry thinner before I rolled it into croissants. It took about 3 hours in total but next I'm hoping it will be quicker. Ill definitely be making these again.
Jen