Breadmakers Recipes

Croissants

Zojirushi's croissant is buttery and perfectly flaky. Simply add ingredients in your Zojirushi breadmaker and let it make your croissant dough - you get to do all the fun part!

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme?
Breadmaker
BB-CEC20
Home Bakery Mini
Breadmaker
BB-HAC10
Home Bakery Virtuoso?
Breadmaker
BB-PAC20
Home Bakery Supreme? Breadmaker BBCC-X20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Supreme?
Breadmaker
BB-CEC20

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso?
Breadmaker
BB-PAC20

Home Bakery Supreme? Breadmaker BBCC-X20

Ingredients (for BB-CEC20, makes 24 croissants):

Dough:
  • 2/3 cup (160mL) water
  • 2 (100g) large eggs, beaten
  • 2 1/4 cups (288g) bread flour
  • 1 cup (130g) all purpose flour
  • 3 Tbsp. (35g) sugar
  • 3 Tbsp. (12g) dry milk
  • 1 tsp. (5.6g) salt
  • 3 Tbsp. (42g) butter
  • 1 1/2 tsp. (4.2g) active dry yeast (or 2 tsp. (6g) rapid rise yeast)
For kneading into dough:
  • 1 cup (227g) butter, softened
For egg glaze:
  • 1 (50g) large egg, beaten
  • 4 tsp. (18mL) water
Ingredients (for BB-HAC10, makes 12 croissants):

Dough:
  • 1/2 cup (120mL) water
  • 1 (50g) large egg, beaten
  • 2 1/4 cups (288g) bread flour
  • 2 1/2 Tbsp. (29.1g) sugar
  • 2 1/2 Tbsp. (7.5g) dry milk
  • 1/2 tsp. (2.8g) salt
  • 2 1/2 Tbsp. (35g) butter
  • 2 tsp. (5.6g) active dry yeast
For kneading into dough:
  • 1/3 – 1/2 cup (75.6g – 113.5g) butter, softened
For egg glaze:
  • 1 (50g) large egg, beaten
  • 4 tsp. (18mL) water
Ingredients (for BB-PAC20, makes 24 croissants):

Dough:
  • 2/3 cup (160mL) water
  • 2 (100g) large eggs, beaten
  • 2 1/4 cups (288g) bread flour
  • 1 cup (130g) all purpose flour
  • 3 Tbsp. (35g) sugar
  • 3 Tbsp. (12g) dry milk
  • 1 tsp. (5.6g) salt
  • 3 Tbsp. (42g) butter
  • 1 1/2 tsp. (4.2g) active dry yeast (or 2 tsp. (6g) rapid rise yeast)
For kneading into dough:
  • 1 cup (227g) butter, softened
For egg glaze:
  • 1 (50g) large egg, beaten
  • 4 tsp. (18mL) water
Ingredients (for BBCC-X20, makes 24 croissants):

Dough:
  • 2/3 cup (160mL) water
  • 2 (100g) large eggs, beaten
  • 2 1/4 cups (288g) bread flour
  • 1 cup (130g) all purpose flour
  • 3 Tbsp. (35g) sugar
  • 3 Tbsp. (12g) dry milk
  • 1 tsp. (5.6g) salt
  • 3 Tbsp. (42g) butter
  • 1 1/2 tsp. (4.2g) active dry yeast (or 2 tsp. (6g) rapid rise yeast)
For kneading into dough:
  • 1 cup (227g) butter, softened
For egg glaze:
  • 1 (50g) large egg, beaten
  • 4 tsp. (18mL) water
1

Following the instruction manual, prepare the dough using the ingredients listed.
2

Remove the dough from the baking pan. Place in a greased bowl and cover with plastic wrap. Place in refrigerator and allow to rest 30 minutes for the 2-lb. breadmaker or 20 minutes for the 1-lb. breadmaker.
3

Roll dough into a rectangle. For 2-lb. breadmaker, roll dough into 20 inch x 14 inch rectangle on a lightly floured surface, use 1/3 cup of the softened butter and butter 2/3 of the dough while leaving 1/3 unbuttered. For 1-lb. breadmaker, roll dough into 1/4 inch thick rectangle, use about 1/3 cup of the softened butter and butter 2/3 of the dough while leaving 1/3 unbuttered.
4

Fold dough into thirds and repeat step 3. Add flour to rolling surface as needed to prevent the dough from sticking. Cover completely with plastic wrap and place in refrigerator for 1 to 2 hours or overnight for 2-lb. breadmaker or 20 minutes for 1-lb. breadmaker.
5

Cut dough into triangles. For 2-lb. breadmaker, cut the dough into thirds and roll each piece into 1/4 inch in thickness, then cut into 8 triangles. The base of each triangle should be about 3-1/2 inch wide. For 1-lb. breadmaker, roll dough into 1/4 inch in thickness and cut dough into 12 triangles. The base of each triangle should be about 5 inches.
6

Roll each triangle loosely starting from the base, lay with seam side down. Curve the ends.
7

Place on greased baking sheet. Allow to rise for 40 to 50 minutes or until size doubles.
8

Brush lightly with egg glaze.
9

Bake in an oven. For 2-lb. breadmaker, preheat oven to 375°F and bake for 10 to 15 minutes, or until golden brown and flaky. For 1-lb. breadmaker, preheat oven to 375°F to 400°F and bake for 13 to 15 minutes.
10

Enjoy!

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