Give me an overnight pastry recipe.
Overnight Croissants
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1 cup milk, warmed
- 1/4 cup water, warmed
- 1 cup unsalted butter, cold
- 1 egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well.
2. Slowly pour in the warmed milk and water, and stir until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth and elastic.
4. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
5. Roll the cold butter between two sheets of parchment paper into a rectangle.
6. Roll out the dough into a large rectangle and place the butter in the center. Fold the dough over the butter, sealing the edges.
7. Roll out the dough again into a rectangle, and fold it into thirds like a letter. Wrap in plastic wrap and refrigerate overnight.
8. The next day, roll out the dough again and fold it into thirds. Repeat this process two more times.
9. Cut the dough into triangles and roll them up, starting from the wide end to form croissants.
10. Place the croissants on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 1-2 hours.
11. Preheat the oven to 400°F (200° C).
12. Brush the croissants with the beaten egg wash.
13. Bake for 15-20 minutes, until golden brown and flaky.
14. Enjoy your freshly baked overnight croissants!
Um..I meant something like a danish...
Overnight Danish Pastries
Ingredients:
- 1 package (1/4 oz) active dry yeast
- 1/4 cup warm water
- 1/2 cup milk, warmed
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg, beaten
- 2 1/2 cups all-purpose flour
- 1/4 cup apricot jam or fruit preserves
- 1/2 cup chopped nuts or dried fruit (optional)
- Powdered sugar for dusting
Instructions:
1. In a small bowl, dissolve the yeast in warm water. Let sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the yeast mixture, warm milk, sugar, salt, butter, egg, and flour. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and refrigerate overnight.
5. The next day, preheat the oven to 375°F (190°C).
6. Roll out the dough on a floured surface into a rectangle, about 1/4 inch thick.
7. Spread the apricot jam or fruit preserves over the dough, leaving a border around the edges.
8. Sprinkle with chopped nuts or dried fruit if desired.
9. Roll up the dough tightly, starting from the long edge, to form a log.
10. Cut the log into slices about 1 inch thick and place them on a baking sheet lined with parchment paper.
11. Cover with a clean kitchen towel and let rise for 1-2 hours.
12. Bake for 20-25 minutes, until golden brown and puffed up.
13. Allow to cool slightly, then dust with powdered sugar before serving.
14. Enjoy your delicious overnight Danish pastries!
Ugh, it doesn't have to be overnight! And I don't have dry yeast!
I apologize for the misunderstanding. Here's a quick and easy 1-hour Danish pastry recipe that doesn't require yeast:
Quick Danish Pastries
Ingredients:
- 1 sheet of puff pastry, thawed
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup fruit preserves (such as raspberry or apricot)
- 1/4 cup sliced almonds (optional)
- 1 egg, beaten
- Powdered sugar, for dusting
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface into a rectangle.
3. In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
4. Spread the cream cheese mixture evenly over the puff pastry.
5. Spoon the fruit preserves on top of the cream cheese mixture, then sprinkle with sliced almonds if desired.
6. Fold the edges of the puff pastry over the filling to create a border.
7. Brush the edges of the pastry with beaten egg for a golden finish.
8. Bake for 20-25 minutes, until the pastry is golden brown and puffed up.
9. Remove from the oven and let cool slightly.
10. Dust with powdered sugar before serving.
11. Enjoy your quick and delicious Danish pastries!
DON'T MAKE IT A DANISH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! And I don't have puff pastry!
I apologize for the confusion. Here's a simple and quick recipe for Cinnamon Rolls:
Ingredients:
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 package active dry yeast
- 1/2 cup milk
- 1/4 cup water
- 1/4 cup unsalted butter
- 1 large egg
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
- Icing (optional): powdered sugar, milk, and vanilla extract
Instructions:
1. In a large mixing bowl, combine 2 1/4 cups flour, sugar, salt, and yeast.
2. In a small saucepan, heat the milk, water, and butter until warm and the butter is melted.
3. Add the milk mixture to the flour mixture, then add the egg. Mix until well combined.
4. Stir in the remaining 1/2 cup of flour to form a soft dough.
5. Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth and elastic.
6. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
7. Roll out the dough into a rectangle.
8. In a small bowl, mix together the brown sugar and cinnamon.
9. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture on top.
10. Roll up the dough tightly, starting from the long edge, to form a log.
11. Cut the log into slices about 1 inch thick and place them in a greased baking dish.
12. Cover with plastic wrap and let rise in a warm place for 30 minutes.
13. Preheat the oven to 375°F (190°C).
14. Bake the cinnamon rolls for 20-25 minutes, until golden brown.
15. If desired, make icing by mixing powdered sugar, a little milk, and vanilla extract until smooth, and drizzle over the warm cinnamon rolls before serving.
16. Enjoy your homemade cinnamon rolls!