Our Patriot Croissants Make The Perfect Fourth Of July Breakfast

Need the perfect breakfast to get you in the mood for the Fourth of July festivities? Look no further than our stunning Patriot Croissants! Deliciously buttery and flakey, our Independence Day-inspired croissants proudly show off the red, white and blue like no other pastry can...

You'll Need (for 10 croissants):

For the dough:

  • 16 oz flour
  • 2 oz sugar
  • 2 tsp powdered milk (optional)
  • 2 tsp salt
  • 3 oz soft butter
  • 1 oz fresh yeast
  • 8 fl oz cold water
  • 6 oz hard butter
  • blue food coloring
  • red food coloring

For the glaze:

  • 5 oz powdered sugar
  • 2 tbsp water

Here's How:

1. Add the flour, sugar, powdered milk, salt, butter and yeast to a bowl. Use a dough hook to knead the dough while adding the cold water bit by bit at regular intervals. Once everything has been mixed, knead the dough once more for 6 minutes on a medium setting until it comes away from the edge of the bowl. Wrap the dough in foil and place it in the fridge for 2 hours.

2. Cut away a third of the dough and split the smaller piece in two. Add red food coloring to one half and blue to the other. Wrap both halves on foil and refrigerate them.

3. In the meantime, you can work on the rest of the dough. First, roll it out into a rectangle. You also need to roll the butter out into a rectangle. Place the rolled out butter onto the lower half of the dough and fold the other half of the dough over it — the butter should be completely covered by dough. Rotate the dough by 90° and roll it out to around ⅓-inch thickness (only lengthways). Now fold the top and bottom edges of the dough to meet in the center. Make sure there are no gaps. Fold the dough into the center again and press it flat with your hands. Place the dough in the fridge for 60 minutes. Next, roll out the dough to around ⅓-inch thickness with the fold line facing to the right. Fold the the top and bottom edges to the center once again so that there should now be 3 layers. Refrigerate the dough for a further 60 minutes.

4. Now turn your attention back to the colored doughs. Cut each one into ½ to ¾-inch ropes.

5. Line up the colored dough ropes and press them together in alternate order (brush some water onto them so that they hold together better). Refrigerate the colored dough for about 30 minutes.

6. With the fold line facing to the right, place the light dough on a surface sprinkled with flour. Brush water onto the dough. Next, place the stripy dough on top and press it down. Roll the entire dough ensemble into a large rectangle in all directions to about ¼-inch thick. Cut the dough into triangles.

7. Starting from the wider end, carefully roll the triangles up. The light dough should be on the inside. Place the rolled up croissants on a baking tray lined with parchment paper. Leave the croissants on the tray for another 2 hours at room temperature. Brush whisked egg onto the croissants. Bake at 350°F in a preheated oven for 20 minutes.

8. To make the glaze, mix powdered sugar with some water. Glaze the finished croissants and decorate them with small sugar hearts.

Croissants in the good old red, white and blue! What better way is there to start the celebrations? Happy Fourth of July!

You can find the Blueberry Croissant recipe from the bonus recipe here.

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