DIY Croissants, Surprisingly Simple
Photo credit: Eising Studio/StockFood
All hail the heavenly croissant, flaky and fragrant, that tempts you from behind the glass display at your local bakery.
But here’s a daring thought for when you’re miles away from the shop and craving a buttery croissant at home: Go DIY, and enjoy a few in the comfort of your own kitchen.
"Croissants are tough work!" you protest, but that’s not always true. This recipe from Everyday Food calls on a familiar refrigerator staple, cottage cheese, instead of yeast. The dough contains only four ingredients, and after some time chilling in the fridge, it’s easily rolled into shapely crescents and baked to golden, flaky perfection.
A drizzle of a simple glaze sweetens up the final result, making these rolls a perfect addition to the Mother’s Day brunch table. Lucky you (and lucky Mom), they can be made up to two days in advance.
Glazed Cheese Croissants
from Everyday Food
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup small-curd cottage cheese
1 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1/4 teaspoon salt
Sugar Glaze (see below)
In a medium bowl, combine butter, cottage cheese, flour, and salt. Shape into a disk, and wrap in plastic; refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees. On a well-floured surface, roll dough out to a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet (to catch any drips); bake 30 to 35 minutes or until golden brown.Transfer to wire rack. Cool 10 minutes.
Meanwhile, make Sugar Glaze: In a glass measuring cup, add 2 teaspoons milk by 1/2 teaspoonfuls to 1/2 cup confectioners’ sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enough to coat croissants. Drizzle over croissants. Serve warm, or let cool to room temperature. Store at room temperature in an airtight container, up to 2 days.