Croissants & Morning Buns

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The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

I was excited, yet daunted.

Um, there were 57 lines of directions for the recipe. {See complete recipe here.} It would take 12 + hours. So, I had to write out a time-line.

7 a.m. – Mix yeast + water + sugar. Add other ingredients.

7:10 a.m. – Heat milk. Add salt + flour. Place flour in large bowl. Add oil, yeast, and milk to flour.

7:15 a.m. – Turn onto floured surface and let rest. Knead dough 8-10 times. Place dough back in bowl and cover with plastic bag. Let rest for 3 hours.

I could go on but it would be pages long. You get the gist.

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It helped to watch this video twice. It was not only entertaining – Julia Child, what an awesome woman! – but extremely informative. It helped me learn the steps before I got any further in this process.

{I’m the type that dives in, clueless most times, then stops to figure things out.}

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It was not as hard as I thought {especially after the Tartine bread!}. Essentially, the first part is like making a pizza dough. The folds are just like folding an envelope. In between, are a lot of rest stages.

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A side-view after the fourth fold. I actually refrigerated the dough overnight and made the croissants the next morning. I mean, don’t we all want fresh croissants for breakfast?

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Merlin, my little grey kitten, loved to hang out near my feet and try to catch the measuring tape.

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The best part….rolling up the triangle into the infamous croissant shape. This was fun. croissants II

All set to rise, then bake.

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Not quite like the ones in Paris, but close enough.

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Since this entire process reminded me of the Tartine bread, I decided I wanted to try to recreate the Tartine morning bun recipe with the other half of the croissant dough.

I mixed together orange zest, brown sugar, white sugar, cinnamon, and a pinch of salt. I also threw in some roasted cashews.

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Rolled out the dough, brushed with {more!} butter, and dusted on the sugar mixture. Rolled it into a long log and cut into six pieces. Then I put the pieces in a buttered & sugared muffin tin to rise for  an hour, then bake.

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Merlin and I were pretty much mesmerized with these morning buns.

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Wow. Wow. Wow.

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Not only did they look good, but the scent of cinnamon mixed with orange zest and caramelized brown sugar is potent and magical. My place smelled amazing for the entire weekend.

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Here’s mine.

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I took these and some croissants to Mindi & Tom’s this weekend. They too gushed about the morning bun.

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Mindi asked the important question, ‘Will you make them again?”

Yes.

Definitely.

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About Sarah

Always thinking about my next meal.
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11 Responses to Croissants & Morning Buns

  1. gingerskeeper says:

    I’ve been following your blog for a few weeks now, and I really enjoy it! Thanks for the inspirational posts! I was wondering how you take such amazing photos. For example, what setting did you use for the first picture of this post? It is absolutely beautiful! I just purchased a new camera, and I’m trying to figure things out. Thanks again!

    • Sarah says:

      Oh, thanks! Congrats on the new camera. I am always trying to get better at taking photos…..it’s a process. Half the time, I don’t know what I’m doing. I did take these photos near a window with natural light {which doesn’t always happen since my kitchen doesn’t have windows and a lot of time I cook at night}. I do notice that makes a big difference. Lately, I’ve been shooting in aperture mode, which lets me control the depth of field, but the camera matches the shutter speed. I just looked up the stats on the top photo: f/5.6, 1/20, ISO 400. I used a tripod too. Hope that helps!

      • gingerskeeper says:

        Thanks for letting me know. I will try some daylight and work on shooting in aperture mode with the help of a tripod. Happy blogging!

  2. Wow, amazing job with the challenge! I momentarily wished I had tried making these recipes, but all I had to read was “57 lines of directions” to confirm why I no longer am a Daring Baker :)

    p.s. Love the photo of Merlin mesmerized by the morning buns.

    • Sarah says:

      Yeah, this one was intense, but it ended up being easier than I had anticipated. You should give them a try! And I love the Merlin photo too. He likes hanging out in the kitchen with me…..it’s pretty cute.

  3. Yum! I’ve always wanted to make homemade croissants!

  4. What stunning photos and the croissant look impressive excellent job on this challenge. I love all the step-by-step photos as well. The colour of the croissant is spot-on. Cheers from Audax in Sydney Australia.

  5. PetaEats says:

    Yes I agree WOW!!! I am so going to make the Tartine ones

  6. Lisa says:

    Mmm … buns look gorgeous! Great work.

  7. rocksaltuk says:

    Morning buns! They look soooooo appetising. Great post, and Merlin is a real sweetie.

  8. Pingback: 25 Favorites from 2011. « DAILY NIBBLES

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