Dozen Pastry Platter Recipe

Prepare and bake

Preheat oven to 400°F (200°C). In a large bowl, whisk together 1.5 cups flour, 0.5 cup sugar, 1 tbs baking powder, and 0.25 tsp salt. In a separate bowl, whisk 0.5 cup milk, 0.25 cup vegetable oil, 1 egg, and 0.5 tsp vanilla. Pour wet into dry and stir until just combined; fold in 0.75 cup mix-ins. Divide batter into 4 muffin cups lined in a muffin tin. Bake for 15–18 minutes or until a toothpick inserted comes out clean. Cool on a rack. If desired, drizzle with glaze made from powdered sugar and milk.

Make dough

Warm 0.5 cup milk to ~110°F (43°C). Sprinkle 1 tsp yeast over the milk with 1 tbs sugar; let sit 5–10 minutes until foamy. In a bowl, combine 2 cups flour and 0.5 tsp salt. Add 3 tbs softened butter and 1 egg to the yeast mixture, then stir into flour to form a soft dough. Knead briefly (about 5 minutes) until smooth.

First rise & shape

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45–60 minutes until doubled. Roll dough into a rectangle about 10x8 inches. Brush with 1 tbs melted butter and sprinkle evenly with 0.25 cup brown sugar mixed with 1 tsp cinnamon. Roll tightly and slice into 2 large or 4 small rolls. Place in a greased baking dish.

Bake & finish

Let shaped rolls rise 20–30 minutes. Preheat oven to 350°F (175°C). Bake rolls 18–25 minutes until golden. Optionally top with simple glaze: 0.5 cup powdered sugar mixed with 1–2 tbs milk or lemon juice; drizzle when slightly cooled.

Make quick dough

Preheat oven to 425°F (220°C). In a bowl whisk 1.5 cups flour, 1 tsp baking powder, 0.25 tsp salt, and 2 tbs sugar. Cut in 3 tbs cold cubed butter until mixture resembles coarse crumbs. Stir in 0.5 cup milk until a soft dough forms. Turn onto a floured surface and roll into a 9x6 inch rectangle.

Fill, roll, and bake

Spread 0.25 cup lemon curd or berry compote over the dough, leaving a small border. Roll up tightly and slice into 2 rolls. Place on a baking sheet, brush tops with a little milk, and bake 12–16 minutes until golden. Cool slightly and glaze if desired.

Prepare dough & butter block

Make a basic yeasted dough: combine 3 cups flour, 1 tsp yeast, 1 tbs sugar, and 1 tsp salt. Add 0.75 cup warm milk and 2 tbs softened butter; mix to form a smooth dough. Knead briefly, shape into a ball, cover, and chill 30 minutes. Meanwhile, shape 12 tbs cold butter into a 6x6 inch square (butter block) between parchment and chill but pliable.

Laminate

Roll chilled dough into a 10x10 inch square. Place butter block in center on a diagonal and fold dough over to encase. Roll out to a long rectangle about 8x20 inches. Fold into thirds (letter fold), rotate 90°, chill 20–30 minutes. Repeat two more times (total 3 folds), chilling 20–30 minutes between folds to keep butter cold and maintain layers.

Shape & proof

After final chill, roll dough to about 12x16 inches and cut into 4 triangles. For plain croissants, roll each triangle from the wide end toward the tip, tucking the tip under. For pain au chocolat (chocolate), place a chocolate bar near the wide end and roll. Place on a baking sheet lined with parchment, brush with egg wash (1 beaten egg), and proof in a warm place 45–75 minutes until puffy.

Bake

Preheat oven to 400°F (200°C). Brush again with egg wash and bake 15–20 minutes until deep golden and crisp. Brush with 2 tbs melted butter immediately after baking for shine and added flavor.

Make scone dough

Preheat oven to 400°F (200°C). In a bowl whisk 2 cups flour, 2 tsp baking powder, 3 tbs sugar, and 0.5 tsp salt. Cut in 6 tbs cold cubed butter until mixture resembles coarse crumbs. Stir in 0.5 cup add-ins if using. In a small bowl whisk 0.5 cup milk or cream with 1 egg; add most of the liquid to the dry mixture and stir until just combined into a shaggy dough. Add a little more liquid only if too dry.

Shape & bake

Turn dough onto a floured surface, pat into a 1-inch thick round, and cut into 4 wedges. Place on a parchment-lined baking sheet, brush tops with reserved egg wash, and bake 14–18 minutes until golden. Cool on a rack. Optionally glaze with powdered sugar mixed with milk.

Make a simple glaze by whisking 1 cup powdered sugar with 2 tbs milk or lemon juice until smooth. Adjust thickness with additional liquid or powdered sugar. Drizzle over cooled muffins, cinnamon rolls, flavored rolls, or scones. Use melted butter to brush croissants right out of the oven for shine. Store baked items at room temperature in an airtight container for 1–2 days or freeze.