In our previous article, we showed how to make a dozen 5” croissants, which make great accompaniments to any meal. But supposing you want the larger, more traditional sized croissants. How to make those?
Well, it is exactly the same as making the little ones right up to the time you cut up the dough into triangles.
- Follow our original recipe, up to the third day step 2. Roll the dough out to 14″ x 8″.
- Cut the dough inhalf along the 14″ axis to make two 14″ x 4″ rectangles.
- Cut a diagonal line in each rectangle from the top left to the bottom right corner.
- Now you have 4 triangles, except that they are right triangles instead of ones with equal long sides (isosceles triangles). Cut a little wedge off the bottom of each triangle to make the side about equal.
- Then roll them up in the same was as before, to make 4 large croissants.
- Brush them with beaten egg.
- Bake at 375˚ F for 20 minutes, then rotate the pan and bake for around 20 more minutes until golden brown.
Wasn’t that easy?
- We found that we could sometimes make an extra croissant by rolling out the dough scraps instead of saving them for monkey bread. This last one may not be quite as pretty, but should taste pretty good.
- Of course, you may want more than 4, and you can get at least 8 by doubling the recipe. We’ll cover that in a future article.