Christmas Morning Croissants Recipes

CHRISTMAS MORNING CROISSANTS

Steps:

• In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Melt 1/4 cup butter; set aside. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth. , Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four pieces. Roll each piece into a 16-in. circle; cut each circle into eight wedges. , Roll up wedges from the wide ends and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour. , Beat water and remaining egg; brush over rolls. Bake at 325° for 20-25 minutes or until lightly browned. Serve warm.

CHRISTMAS MORNING CROISSANTS

Steps:

• In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes.
• Melt 1/4 cup butter; set aside.
• Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth.
• Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead.
• Cover and refrigerate overnight.
• Punch dough down. Turn onto a lightly floured surface; knead about six times.
• Roll each piece into a 16 inch circle; cut each circle into eight wedges.
• Roll up wedges from wide ends and place point side down 3 inches apart on ungreased baking sheets. Curve ends to form cresent.
• Cover and let rise in a warm place for an hour.
• Beat water and remaining egg; brush over rolls.
• Bake at 325 degrees for 20-25 minutes or until lightly browned.
• Serve warm.

CHRISTMAS MORNING FRENCH TOAST

Steps:

• Spray butter (or Pam) in 9 x 12 rectangular baking dish. Place croissants in pan, two per row, side by side lengthwise.
• Place cream, milk, eggs, Grand Marnier, cried cherries and orange zest in a bowl. Combine thoroughly. Poure egg mixture over croissants. Cover with plastic wrap and refrigerate overnight.
• Before baking, sprinkle top of croissants lightly with 1 teaspoon sugar, cinnamon, toasted almonds and then very lightly with 1 teaspoon sugar again.
• Bake at 350 (preheated oven) for 30 to 35 minutes on middle shelf of oven. Serve with the best warmed pure maple syrup you can find.