301 croissant with egg Recipes

frozen puff pastry sheets (rectangles), gruyere cheese (as a sub use any sharp cheese), dried thyme (or herb of your choice), egg yolk, milk

cold butter, all-purpose flour, active dry yeast (not rapid rise), milk, heated to about 110 f, sugar, salt, all-purpose flour, egg, water

active dry yeast, lukewarm milk ), caster sugar, salt, plain flour, cold unsalted butter, egg beaten with 2 tsp water, for glazing, blanched almonds, powder sugar

butter, softened, king arthur unbleached all-purpose flour, active dry yeast, warm water (110o to 115o), warm 2% milk (110o to 115o), sugar, egg, salt, king arthur unbleached all-purpose flour

flour, butter (3/4 lb) of or margarine, equally divided and softened at room temperature, all-purpose flour, approximately, salt, sugar, dry yeast, warm water, milk, warmed to 80of to 90of (27oc to 32oc), half-and-half, warmed, egg, water

ready rolled butter puff pastry, chocolate bars (milk or dark depending on taste), egg, beaten

fresh blueberries, granulated sugar, crescent rolls, mixed berry preserves, egg white, water, unbleached cane sugar

tube (8 oz) refrigerated crescent rolls, butter, softened, plain milk chocolate candy bars (1.55 oz each), broken into small pieces, egg, lightly beaten, sliced almonds

active dry yeast, water, honey, whole wheat pastry flour, butter (cut into 1/2 inch cubes ), egg, water

sorghum flour, chickpea flour, almond meal or 1/2 cup additional flour, rice flour, cornstarch or 1 cup tapioca starch or 1 cup flour, xanthan gum, salt, yeast, sugar, warm milk (milk of choice) or 1 cup water (milk of choice), eggs, butter or 8 tbsp margarine, melted, cold butter or 12 tbsp margarine, cut into small pieces, fruit spread, warmed (optional)

water , 90-100 f, bread flour, dry milk, sugar, salt, butter, active dry yeast or 2 tsp bread machine yeast or 2 tsp fast rise yeast, butter, sliced thin, egg white, slightly beaten

tube (8 oz) refrigerated crescent rolls, prepared pesto, egg white, lightly beaten

king arthur unbleached all-purpose flour, sugar, active dry yeast, salt, warm water (120o to 130o), shortening, cold butter, cubed, egg, beaten

sorghum flour, chickpea flour, almond meal or additional flour, rice flour, cornstarch or tapioca starch/flour, xanthan gum, salt, yeast, sugar, warm milk of choice or water, eggs, butter , margarine or earth s best spread, melted, cold butter , margarine, vegetable shortening or earth s best spread, cut into, fruit spread, warmed , optional

stale croissants, sugar, water, milk, fine semolina, unsalted butter, caster sugar, egg, beaten, ground almonds, vanilla, sliced almonds

butter, softened, active dry yeast, sugar, divided, warm water , 105 to 115, milk, all-purpose flour, divided, vegetable oil, salt, eggs

stale croissants, sugar, water, heavy cream, bourbon, whole milk, eggs,beaten

butter, softened, active dry yeast, sugar, divided, warm water 105o to 115, milk, all-purpose flour, divided, vegetable oil, salt, eggs