Breakfast Breads – Butter Croissants

Croissants. A fairly common and easy to eat breakfast food. So good when eaten warm. The best ones are flakey, light and buttery. Much work goes into making croissant dough. It was a busy class for us this day.

To get the flakiness in the croissants once baked, the dough must go through lamination. Lamination is the process of rolling fat into the dough through a series of folds and turns. And because the fat being used here is butter, it is necessary to give the dough time to rest and allow the butter to chill slightly before each roll out, fold and turn. The butter should not be melted and soft.

We spent half of our last class laminating our dough and then processed the dough this week. First we flattened our butter. This is the fat that will be rolled in. We simply used a rolling pin to flatten butter between some parchment paper.

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The croissant dough is made of yeast, water, bread flour, butter, salt, sugar, milk powder, eggs. We then rolled the dough out, fairly thin but wide enough that we could place our butter in the middle and envelope it with dough.

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This week we cut the dough and began forming our croissants. We had chocolate, cheese, almond and of course, plain.

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Here’s the croissant haul after baking.

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I love being croissant rich! =)

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Breakfast Breads – Chelsea Buns

Chelsea buns were the topic in class this week. It is a sweet bun, made with raisins and nuts and then glazed.

Ingredient intense this week.

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Lots of butter involved.

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20130311-225401.jpg Giant dough blob.

20130311-225432.jpg Rolled flat.

20130311-225515.jpg Sprinkled with cinnamon sugar, raisins and walnuts.

20130311-225559.jpg Rolled.

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20130311-225644.jpg Making glaze.

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20130311-225739.jpg Spreading glaze.

20130311-225803.jpg Laying down buns

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All baked.

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First of all, can we say giant buns? It took me two days to eat one. The brown sugar and butter glaze is heart stopping good. The buns soft. The walnuts add some nice crunch. I dare say better than a cinnamon bun. =)

Breakfast Breads – Brioche

Started a new round of classes this weekend – Breakfast Breads. In this class, we made Brioche. A classic French bread, it involves butter, eggs and proofing time. We had a fun time kneading and shaping the dough. In the end, we had golden light brioche. =)

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A little Nutella…mmmm =)

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