tag:blogger.com,1999:blog-1266479675389453667.post1435193216349893129..comments2024-03-28T09:10:22.207-04:00Comments on Brot & Bread: CROISSANTS - IN BUTTERY HEAVENKarin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-1266479675389453667.post-68067074311785982652022-02-26T11:26:54.145-05:002022-02-26T11:26:54.145-05:00All bread makers should want every thing in Grams....All bread makers should want every thing in Grams. Best to every body, MikeMike Kaplanhttps://www.blogger.com/profile/05795461109567128205noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-86159667912846736662020-12-26T03:22:56.464-05:002020-12-26T03:22:56.464-05:00This comment has been removed by the author.My Bloghttps://www.blogger.com/profile/03512861981370016329noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-47772801213719905532014-07-23T09:51:34.696-04:002014-07-23T09:51:34.696-04:00Teena, the actual hands-on working time is not too...Teena, the actual hands-on working time is not too bad, and I tried to describe every step exactly, so that you don't have to figure everything out by yourself. The result is really worth it, so I hope you will gather your courage, you will be well rewarded!<br />Thanks for visiting!Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-7361828826554950092014-07-21T13:21:16.556-04:002014-07-21T13:21:16.556-04:00Flaky croissants...Irresistible! ....I so want to ...Flaky croissants...Irresistible! ....I so want to make these...but just the amount of work which needs to be put in makes me take a step back....but will try to gather some courage soon :)Anonymoushttps://www.blogger.com/profile/06662712673726702734noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-7600986829146945652014-03-06T19:09:08.469-05:002014-03-06T19:09:08.469-05:00Thanks, Jan-Hein, I'm happy that you like my b...Thanks, Jan-Hein, I'm happy that you like my blog and that my information is useful to you.<br />Bedankt voor het bezoeken!Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-74776330226228228422014-02-16T22:26:29.147-05:002014-02-16T22:26:29.147-05:00You need 1 recipe croissant dough (chilled) for 12...You need 1 recipe croissant dough (chilled) for 12 buns:<br /><br />Mix 1 1/2 cups dark brown sugar (packed) with 1 1/4 tsp. cinnamon.<br />Butter a muffin pan (cups and top). Place 1 tsp. cinnamon sugar in each cup.<br />Roll dough into rectangle (9 x 22 inches) and spread 1 cup of cinnamon sugar over top.<br />Roll dough from a long side into a firm log, seam side down.<br />Cut log into 1 3/4 inch slices, and place them into muffin cups, cut side down.<br />Let rise for 1 1/2 - 2 hours, or until doubled in size.<br />Preheat oven to 375ºF. Bake buns for 30 - 35 minutes, until medium brown and firm to the touch.<br />Unmold muffin pan while still hot onto parchment paper.<br /><br />I haven't made them, yet, but I'm sure they are good.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-50927704011134866412014-02-16T22:21:24.641-05:002014-02-16T22:21:24.641-05:00This comment has been removed by the author.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-8371264966715756502014-02-14T18:01:04.042-05:002014-02-14T18:01:04.042-05:00Could you please include what the recipe needs to ...Could you please include what the recipe needs to make them into morning buns and what needs to be done. Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-30718830080346106902013-08-16T21:28:02.835-04:002013-08-16T21:28:02.835-04:00Yes, you can. After shaping, but before glazing an...Yes, you can. After shaping, but before glazing and rising, place them on a baking sheet. Put the sheet in the freezer. When the croissants are frozen, place them in a freezer bag.<br />To bake them, glaze and proof them as described in my recipe. It will only take somewhat longer, because the have to thaw before they start rising.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-17752766015834226092013-08-15T20:33:40.328-04:002013-08-15T20:33:40.328-04:00hey everyone,i have a question if i refrigerate th...hey everyone,i have a question if i refrigerate them shaped and want to bake them in the morning,is it possible?<br />Anonymoushttps://www.blogger.com/profile/16820307119927873692noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-75286012571260830652013-04-24T21:55:10.339-04:002013-04-24T21:55:10.339-04:00I just made Ham & Cheese croissants from the l...I just made Ham & Cheese croissants from the last bit of frozen dough, they are really amazing. I just told my husband I will never need to try another recipe, they are hard to beat. Do try them out!Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-32699142610442395112013-04-23T18:26:35.448-04:002013-04-23T18:26:35.448-04:00karen, thank you sooo much for submitting these he...karen, thank you sooo much for submitting these heavenly croissant! I was just looking for a good method to break the ice with them and you did such a great job describing the making that I will go for this one. they look seriously flawless, amazing to think that this was your first time making them.Bread and Companaticohttps://www.blogger.com/profile/05022791259445403856noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-23522959312587171782013-04-21T18:37:33.636-04:002013-04-21T18:37:33.636-04:00Thanks, Karen, the version I made before was good,...Thanks, Karen, the version I made before was good, too, but I found this easier and better.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-33344811646725739062013-04-21T18:35:44.590-04:002013-04-21T18:35:44.590-04:00Thanks, Joyce, this is really my favorite new baki...Thanks, Joyce, this is really my favorite new baking book. I kept half of the dough frozen, and want to make Pain au Chocolat and Ham and Cheese Croissants with it. Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-51279715877615903742013-04-21T18:30:36.826-04:002013-04-21T18:30:36.826-04:00Molto grazie, Sandra!Molto grazie, Sandra!Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-82679324526050212542013-04-20T14:25:02.394-04:002013-04-20T14:25:02.394-04:00Those are perfect Karin! I've made a couple of...Those are perfect Karin! I've made a couple of versions and am looking forward to trying these. Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-76854046020354397672013-04-20T11:16:07.147-04:002013-04-20T11:16:07.147-04:00Hi Karin,
This is wonderful! Thanks for the step-b...Hi Karin,<br />This is wonderful! Thanks for the step-by-step tutorial! Your croissant looks fabulous! This book has been on my wishlist for ages! Have seen the preview at Amazon and liked what I've seen. Now that I know the croissant really works, would definitely take a second look at the book now! Thanks for sharing, have a great Sunday!kitchen flavourshttps://www.blogger.com/profile/13556865191279476910noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-17824080106664487572013-04-19T15:09:12.608-04:002013-04-19T15:09:12.608-04:00wonderful! thank you very much for these special c...wonderful! thank you very much for these special croissants... <br />Sandra sandrahttps://www.blogger.com/profile/02660188432532879758noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-19967732096998282722013-04-18T22:38:26.619-04:002013-04-18T22:38:26.619-04:00Yes, I think that is rather stupid, too. The first...Yes, I think that is rather stupid, too. The first time I make something, I always write the weight measurements down. But even in The Fresh Loaf some members complain that the recipes are mostly written in grams and not in volume. For a European a strange concept.Karin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-68490614954078769952013-04-18T18:49:33.827-04:002013-04-18T18:49:33.827-04:00They are gorgeous, Karin. I love the picture of th...They are gorgeous, Karin. I love the picture of the inside view. You can really see the separate latyers. Beautiful! My only beef with this (seemingly) wonderful book is that that's the only recipe with weight measurements. Everything else is in volume measurements :o(Hanaâhttps://www.blogger.com/profile/15660317268731033542noreply@blogger.com