VERY BERRY CROISSANTS
Provided by Ree Drummond : Food Network
Time 2h50m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the almond cream: Add the butter, almond paste, rum, flour, almond extract and egg to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth, 1 to 2 minutes. Set aside.
- For the streusel: Add the butter, flour, oats, turbinado sugar, brown sugar, cinnamon and salt to the bowl of a food processor fitted with a metal blade. Pulse until the ingredients become a coarse crumb and set aside.
- To build: Cut each croissant in half lengthwise and place cut-side up on a parchment-lined sheet pan. Brush the cut sides of the croissants with the simple syrup, about 1 teaspoon per half. Equally distribute the almond cream on the croissants followed by the blueberries, and sprinkle the streusel over the top.
- Freeze, uncovered, until totally set, at least 2 hours.
- Remove from the freezer and wrap individually in plastic wrap (to keep the toppings on), then place in large plastic bags.
- To serve: Preheat the oven to 350 degrees F. Take the croissants out of the plastic bags, remove the plastic wrap, place on a baking sheet and bake until the almond cream has set and the streusel is golden, 15 to 17 minutes.
- Remove from the oven. Sprinkle with the powdered sugar and serve hot or at room temperature.
- Pour 1 cup water into a saucepan and add the granulated sugar. Stir and place the saucepan over medium heat.
- By the time the edges start to simmer, the sugar should have dissolved and the liquid should be completely clear, not cloudy. Immediately remove from the heat and cool completely.
- Store the simple syrup in an airtight container, in the fridge, until ready to use. Simple syrup stays fresh up to 4 weeks.
EASY BREAD ROLLS
Bake these simple white bread rolls for sandwiches, burger buns or to dunk in soup. Using only a handful of ingredients, bread-making has never been so easy
Provided by Barney Desmazery
Categories Side dish, Snack
Time 1h
Yield Makes 8
Number Of Ingredients 5
Steps:
- Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
- Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
- Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
- Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
Nutrition Facts : Calories 246 calories, Fat 2 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: crescent dough, blueberry, cream cheese, sugar, eggs, vanilla, milk
Provided by Claire Nolan
Categories Breakfast
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
- Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
- Preheat oven to 350°F (175°C.)
- Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
- Place rolls in an ungreased 9x9 (23x23) pan.
- Pour blueberries over the crescent rolls.
- Pour cream cheese mixture over rolls and blueberries.
- Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
- Top with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 214 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 0 grams, Protein 4 grams, Sugar 20 grams
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