About two weeks ago Monet from Anecdotes and apple cores wrote about croissants and french bakeries http://anecdotesandapples.weebly.com/1/post/2010/10/croissants.html . Reading her post i remembered that as much as I love buttery croissants i hate making buttermilk biscuits. I know probably are the easiest thing to do but I hate making them. Few days later I was thinking why not combining croissants with buttermilk? The thought put a smile on my face and start browsing in search for a recipe; after reading few recipes i decided to go with the one from Taraduff’s crochet and other stuff http://taraduffstuff.blogspot.com/2009/09/buttermilk-crescent-rolls.html but changing it a little bit to suit my taste.
Ingredients (my way)
4 1/2 cups all-purpose flour
1 sachet dry yeast
1/3 cup milk
1 cup buttermilk
1/2 cup + 2-3 tbsp butter
1 tbsp sugar (optional)
1 tsp salt
Sift the flour and mix it with the salt and sugar and make a well in the center. Cream the yeast with the lukewarm milk and pour it into the well. Leave it about 5 minutes.
Add the eggs, 1/2 cup soften butter and lukewarm buttermilk.
Mix well for few minutes adding a little flour or milk if needed.
In a greased bowl leave the dough to raise until it doubles in volume.
Divide the dough in 2 balls and roll it out using a rolling-pin.
Brush it with melted mutter and cut it into 12 triangles.
Roll each triangle up starting with the wide side. Place them on baking trays and leave them to raise again.
Bake in preheated oven at 350 F for 15-17 minutes.