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Croissant Brunch Display
- 3 ½ cups of AP flour
- 2 tbsp of granulated sugar
- ½ tsp of salt
- 1 cup of lukewarm water (90-100 degrees)
- 2 tsp of active dry yeast
- 1 cup of cold European unsalted butter
- 1 egg
- 6 cups of dried apricots
- 2 cups of boiling water
- ½ - 1 cup of light brown sugar, according to taste
- ¾ cups of chopped pecans
- 1 tsp of cinnamon
- 1 cup of powdered sugar
- 1 tsp of high end vanilla
- 3 tsp of cold milk
Mix yeast in lukewarm water and let stand until mix forms. Mix flour with sugar & salt. Add yeast mixture and mix. Use mixer with dough hook and mix until not sticky. Dough should bounce back when you poke it. If it doesn’t bounce back, knead the dough more. Dough should not be dry. If dough needs more flour, use no more than 1⁄4 cup. Less flour is better or it gets flaky.
Wrap and chill in fridge for 15 minutes. Slice 1/8-inch wide slices of cold butter lengthwise to about 14 slices (seven each stick). Take dough out of fridge and lightly sprinkle it front and back with flour. Use the least amount of flour possible. Roll dough to 12”x12” square and lay slices of butter across center of dough. Seal dough by folding side in and pinching top & bottom. If butter gets soft, wrap in plastic and put in freezer for 15 minutes. Sprinkle flour on front & back of dough (just a little). Use rolling pin and press gently down on dough to roll. Keep lifting from counter so it doesn’t stick. Roll to 30”x8” rectangle. Roll dough quick before butter gets soft. If it does, put in freezer for 15 minutes again. Make a double-book fold. Fold top quarter of dough and bottom quarter of dough. Leave space in center for more folding. Fold at center. Wrap in plastic and freeze 15-30 minutes until firm. Take out to rest 5-10 so gluten relaxes. Repeat rolling, folding double-book fold and resting in the freezer two more times. There are a total of three double-book folds. Dough should chill in freezer 15 minutes or until firm, but not frozen. • Cut dough in half and keep other half in freezer. Lightly flour half and roll to 12”x6” rectangle – 1⁄4”. Wrap in plastic and put in freezer for 15 minutes. Do the same to the other half (from freezer), and put back in freezer. Unwrap one rectangle and cut out triangles with 4” base and 6”height. Stretch triangle lengthwise to about 9”-10” height. Put heaping spoonful of apricot filling in center of croissant. Roll each triangle with tips underneath and put on sheet, curving the ends. Cover with plastic wrap (spray with oil). Let them rise two hours or more, until puffy, but don’t let it overproof. Edges will be rounded. Put another pan under them. Bake in middle of oven 475 for five minutes, 400 for ten minutes.
Combine apricots and boiling water in saucepan. Bring back to a boil. Reduce heat and simmer uncovered for 25 minutes, or until liquid has absorbed and apricots are tender. • Press through a sieve or food processor. Stir in brown sugar and cinnamon until dissolved, and let it cool. Add pecans.
Combine all glaze ingredients and pour over croissants.
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