The quick puff pastry croissants MDP are an experiment I wanted to try to create croissants for a royal breakfast.
I used the Panasonic bread maker which was a great help, it kneaded and leavened the dough in the bread machine, then I transferred it to a baking tray forming a puff pastry from which I cut out triangles of dough, then the balls and again puff pastry brushed with margarine in between, and I assure you the croissants were superb!!!
Come and discover how I did it!!!
This method is really effective, of course, there is some waiting time for the leavening, but without too much stress.
If you have a bread maker, I recommend trying my recipe and I’m sure you’ll find this version very useful and definitely worth repeating.
Try making them with my recipe and let me know if you liked them.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approx. 340 Kcal per croissant
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 12 croissants
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making Quick Puff Pastry Croissants MDP
- 4 cups Manitoba flour
- 3/4 cup Whole milk
- 1/2 cup Vegetable margarine
- 2 Medium eggs
- 1/2 cup Sugar
- 1 Vanilla sachet, or a teaspoon of liquid vanilla
- 1/2 oz Fresh brewer's yeast
- 1 pinch Salt
- 2 tbsp Milk for brushing
- 1/4 cup Margarine for brushing the sheets
- 1/4 cup Powdered sugar
Tools
- 1 Bread machine Bread maker
Preparation of Quick Puff Pastry Croissants MDP
In the bread machine basket, place flour, milk, margarine, eggs, sugar, brewer’s yeast, vanilla flavoring, sugar, insert the basket into the bread machine and select the kneading button, once the machine starts, add the planned salt.
In my Panasonic, it is button 28.
Start the machine and let it work for 30 minutes, then turn off the machine and let the dough rise directly in the basket for 1 hour.
Once risen, transfer the dough to a work surface, roll into a round shape and transfer to a round pan of about 12 inches in diameter, cut all slices obtaining 8.
Take each slice and form a ball, with each ball form a dough disc, on each disc brush the melted margarine (the 60 g for brushing).
Basically, place a first disc on a round pan, brush with margarine, then the second disc and brush and so on, once stacked, put the pan in the fridge for 15 minutes.
After the time, obtain 12 slices.
Transfer each slice to the work surface, lengthen the triangle from the tip and flatten it so that it remains a triangular shape but a little longer and wider, spread with the desired filling if you want (I made them without) and roll the triangles to obtain croissants. Place the croissants on a baking sheet lined with baking paper and let them rise for about an hour or until doubled.
Once risen, brush with milk and bake in a preheated oven at 350°F for about 15 minutes, checking the baking.
Once baked, let cool a bit and then sprinkle with powdered sugar.
