From Scratch: Mini Croissants

From Scratch - Croissants

INGREDIENTS:

4 cups all-purpose flour

12 oz unsalted butter, room temperature

1/2 oz fresh yeast (or 1 tbsp dry)

1 egg, lightly beaten (for egg wash)

4 tbsp sugar

1 1/4 cups milk

1 tsp salt

 

DIRECTIONS:

Combine the flour, sugar and salt in a large bowl using the dough hook of an electric mixer. Dissolve the yeast in lukewarm milk, then add to flour mixture and blend until dough forms a ball.

Place dough in bowl, then cover with plastic wrap. Allow the dough to rest for 1 hour or until it doubles in size. Punch down the dough, recover with plastic wrap and refrigerate for 30 minutes.

Remove from fridge. Cut a deep cross in the dough and spread out the quarter sections so that the centre is the thickest. Roll in opposite directions to form a four-leaf clover, while maintaining thick centre.

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Mold butter into a lower block as shown and place diagonally in the centre of the clover. Bring the edges of the dough to the centre, enclosing the butter completely. Wrap tightly in plastic wrap and chill for 1 hour.

Place the chilled dough on a lightly floured surface. Pound lightly and evenly with your rolling pin to make the dough malleable. Roll out the dough into a rectangle approximately 9″ by 16″ with the 9″ side facing you. Fold into thirds, starting with the closest end. You have now completed the first turn.

Turn the dough clockwise a quarter turn so the narrow end faces you. Again, roll out the dough and fold into thirds to complete the second turn. Wrap in plastic wrap and refrigerate for 30 minutes.

Remove the dough from the refrigerator. Pound the dough evenly, roll and fold to complete three more turns. Wrap and refrigerate the dough for 50-60 minutes.

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Divide the dough in half and roll into two rectangles approximately 1/16″ thick. Cut each rectange into 5″ squares then cut diagonally into triangles. Roll triangles from the widest edge to the point. Preheat oven to 400ºF. Place on baking sheet and allow to rise for 20 minutes.

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Brush each croissant with egg wash and bake for 15 minutes or until golden.

Let cool for 20 minutes before devouring.

Mexican Churros

Dabble Chef - Churros

 

INGREDIENTS:

1 tsp ground cinnamon

6 tbsp sugar

1 cup water

1/4 cup butter

1/4 teaspoon salt

1 cup flour

2 large eggs

Vegetable oil for frying

 

INSTRUCTIONS:

In a small bowl, combine ground cinnamon with 4 tablespoons sugar. Place cinnamon mixture aside.

Combine water, butter, salt and 2 tablespoons of sugar in a medium saucepan and bring to a boil. Remove from heat. Using a wooden spoon, stir in the flour until the mixture forms a ball.

Using an electric mixer on high speed, beat in eggs, until dough is smooth.

Spoon dough into a pastry bag fitted with a large star tip. Pipe 3”x 1″ strips onto a baking sheet lined with parchment paper. Alternatively, use a knife or scissors to cut the dough.

Fill a deep saucepot with vegetable oil, approximately 3/4 full. Heat oil to a temperature of 300-350F. Using a spoon, place the dough into the oil. Cook for about 2 to 3 minutes or until deep golden brown on each side. Remove churros from the oil using a slotted spoon and let the excess oil drip.

Toss churros in cinnamon mixture immediately after frying. Coat evenly. Repeat until all dough is used. Serve warm.

Makes approximately 3 dozen churros.

Argentinian Empanadas

Empanadas

Eat Like an Argentinian

Recipe by Alejandra De Miguel.

Pairing: Serve with Domain St. Diego Brut Xero, Lulunta Valley-Mendoza, Argentina.

 

INGREDIENTS:

Dough

5 cups all-purpose flour

1/4 lb butter

1 tsp salt

1 cup warm water

Filling

1 lb ground beef

2 lbs onions

1-1/2 cups butter

1/2 tsp salt

Pepper to taste

1 tsp oregano

3 hardboiled eggs

Optional

5 green onions

3/4 cup black olives

 

INSTRUCTIONS:

Chop the onions finely and place them in a pan with a little butter at medium heat. Add salt and cover while cooking. Cook onions until translucent. Add ground beef, oregano and pepper. Add the olives and the green onions once the meat starts to cook.

Refrigerate the filling overnight.

In a large bowl, combine water and salt. Add flour and mix together. Add butter then knead until smooth.

Stretch out the dough to approximately 1/8″ thick and cut 24 circles (approximately 5″ diameter). Use a dough cutter or an aluminum can if you don’t have one.

Spread the dough disks, and add a tablespoon of the filling and an eighth of a hardboiled egg (small piece of white and yolk).

Wet your finger tip and wet the edges of the disk. Fold over and press the edges together or use the end of a fork by pressing it down over the edges.

Cook at 400F for 20 minutes or until golden brown.

Makes 24 empanadas.