Need the perfect breakfast to get you in the spirit for the 4th of July festivities? Look no further than our stunning red, white, and blue croissants! Deliciously buttery and flaky, our Independence Day-inspired croissants proudly show off the red, white, and blue like no other pastry can!
Red, White, and Blue Croissants
Deliciously buttery and flaky, our Independence Day-inspired croissants proudly show off the red, white, and blue like no other pastry can!
Equipment
- Bowl
- Dough hook
- Plastic Wrap
- Rolling Pin
- Baking tray
- Parchment paper
Ingredients
- 4 cups flour
- 1/3 cup sugar
- 3 tbsp powdered milk
- 2 tsp salt
- 3/4 stick butter, softened
- 1 oz fresh yeast
- 1 cup cold water
- red & blue food coloring
- 1 1/2 sticks cold butter for the filling
- 2 whisked eggs for the egg wash
- 1 1/4 cups powdered sugar
- 2 tbsp water
Instructions
- Add the flour, sugar, powdered milk, salt, softened butter, and fresh yeast to a bowl. Use a dough hook to knead the dough while adding the cold water bit by bit at regular intervals. Once the mixture has been combined, knead the dough for 6 minutes on a medium setting until it comes away from the edge of the bowl. Wrap the dough in plastic wrap and refrigerate for 2 hours.
- Cut away a third of the dough and split the smaller piece in two. Add red food coloring to one half and blue to the other. Wrap both halves in plastic wrap and refrigerate them.
- In the meantime, you can work on the rest of the dough. First, roll it out into a rectangle. You also need to roll the butter out into a rectangle. Place the rolled-out butter onto the lower half of the dough and fold the other half of the dough over it — the butter should be completely covered by dough. Rotate the dough 90° and roll it out to around 1/3-inch thickness (only lengthwise). Now fold the top and bottom edges of the dough to meet in the center. Make sure there are no gaps. Fold the dough into the center again and press it flat with your hands. Place the dough in the fridge for 60 minutes. Next, roll out the dough to around 1/3-inch thickness with the fold line facing to the right. Fold the top and bottom edges to the center once again so that there should now be 3 layers. Refrigerate the dough for 1 hour.
- Now turn your attention back to the colored dough. Cut each one into 1/2 to 3/4-inch ropes.
- Line up the colored dough ropes and press them together in alternate order (brush some water on them so that they hold together better). Refrigerate the colored dough for about 30 minutes.
- With the fold line facing to the right, place the light dough on a surface sprinkled with flour. Brush water on the dough. Next, place the stripy dough on top and press it down. Roll the entire dough ensemble into a large rectangle in all directions to about 1/4-inch thick. Cut the dough into triangles.
- Starting from the wider end, carefully roll the triangles up – the light dough should be on the inside. Place the rolled-up croissants on a baking tray lined with parchment paper and let sit for 2 hours at room temperature. Brush the egg wash over the croissants, transfer the baking tray to a preheated oven, and cook at 350°F for 20 minutes.
- For the icing, combine the powdered sugar and water until smooth. Brush the icing over the croissants and garnish with sprinkles.
VIDEO
Croissants in the good old red, white, and blue! What better way is there to start the celebrations? Happy Fourth of July!