Never have an empty freezer.

Perenn Bake-at-Home

Subscribe here to get your favorite Perenn Bake-at-Home items regularly
(PS. This makes the perfect gift)

STOP! Make sure you keep your bake-at-home croissants in your freezer until you are ready to prepare to proof and bake.

STOP! Make sure you keep your bake-at-home croissants in your freezer until you are ready to prepare to proof and bake.

Croissant Cinnamon Rolls

  1. The night before you wish to eat these, butter a 9x13 baking dish.

  2. Place the frozen cinnamon rolls in the baking dish.

  3. Loosely cover the baking dish with a linen kitchen towel and leave out on top of your oven.

  4. In the morning, Remove the towel. The cinnamon rolls should be doubled in size.

  5. Bake for 25-30 minutes in a 350 degree convection oven. (If your oven is not convection or has a convection setting, bake at 375 degrees).

  6. Gently warm glaze in a small sauce pot while your cinnamon rolls cool.

  7. Drizzle or shmear the glaze on top. 

    *Use the same method for Strawberry Buns
    ** If you forgot to pull them out the evening before, try the proofing method

Classic, Chocolate, or Prosciutto Gruyere Croissants

  1. The night before you wish to eat these, place the croissants evenly spread out on a lined baking sheet. LOOSELY COVER WITH A LINEN KITCHEN TOWEL.

  2. Leave the baking sheet in a warm space (on top of your stove is fine).

  3. In the morning, Remove the towel. The croissants should be doubled in size.

  4. Lightly egg wash the croissants.

  5. Bake for 20-25 minutes in a 375 degree oven until golden brown.

Twice Baked Almond Croissants

  1. Remove almond croissants from package and place on a lined cookie sheet.

  2. Bake for 20 minutes at 350 degrees.

  3. Dust with powdered sugar and enjoy!

Brie & Garlic Bread

  1. Pre-heat oven to 350 degrees.

  2. Unwrap brie bread and place on a lined cookie sheet.

  3. Bake for 15-20 minutes until golden and bubbly

Brioche Rolls

  1. Pull brioche rolls from freezer.

  2. Arrange as desired on to a lined baking sheet.

  3. Let the rolls thaw and proof at room temperature for about 3 hours or until doubled in size.

  4. Brush rolls with egg wash.

  5. Bake at 375 degrees for 20-30 minutes or until golden brown.

  6. Brush rolls with melted butter and top with flaked salt.

Perenn Cookies

  1. Pre-heat oven to 375 degrees.

  2. Scoop desired amount of cookie dough onto a lined cookie sheet. our cookies are 1/4lb. (for ginger and earl grey cookies, roll in sugar before baking).

  3. Make sure the cookie dough is chilled.

  4. Bake cookies for 10-12 minutes. cookies will look uncooked in the middle. Once cooled, the cookie will be crisp on the outside and chewy on the inside. 

** For chocolate chip cookies, top with flaked salt after removing cookies from oven.

Croissant Bread Pudding

  1. Preheat oven to 350 degrees.

  2. Remove lid and place onto a baking sheet.

  3. Bake for 40-50 minutes or until golden brown and slightly poofed.

  4. Serve with maple syrup, whipped cream or ice cream.

Israeli Bagels

  1. Preheat oven to 350 degrees.

  2. Place bagels on a baking sheet.

  3. Bake for15-20 minutes until golden on the outside and warmed through.

  4. Brush with Extra Virgin Olive Oil + sprinkle with flaky salt while hot from the oven.

Croissant Crouton & Sausage, Dried Cherry Stuffing

  • 1lb croissant croutons (or a mix of croissant croutons and your choice of bread cubes) about 10 cups

  • 3/4 cup butter

  • 1lb country style or sage pork sausage

  • 1 large onion diced 

  • 6 stalks of celery diced 

  • 2 carrots diced

  • 6 large fresh sage leaves, chopped

  • 2 sprigs rosemary, leaves removed and chopped

  • 2 sprigs thyme, leave removed

  • 5 oz dried sour cherries

  • 2 Tbsp bourbon

  • 1 Tbsp maple syrup or mild honey

  • 1 tsp lemon juice

  • 3-4 cups chicken or turkey stock

  • 1 large egg

  • Salt and pepper 

Instructions:

  1. Place the croissant croutons (and bread if using) in a large mixing bowl. Set to the side. 

  2. Brown the sausage in a skillet, breaking it up into pieces as you go. Remove the sausage from the skillet, place in mixing bowl with the bread and set to the side. Add 4 tablespoons of butter to the skillet and add onion, celery, and carrots to the pan, season with salt and pepper, and sauté until soft and translucent—add to the bowl with the bread and sausage. 

  3. While the vegetables cook, plump the cherries by placing in a bowl with the bourbon, maple, and lemon. Microwave for 30-60 seconds. Add to the bowl with the bread, sausage and veggies. 

  4. Melt the remaining butter and use a few tablespoons to grease a 9x13 inch baking dish. 

  5. Whisk 3 cups of the stock with the egg—reserve the remaining stock for later if needed. Pour the mixture over the bread, sausage, and veggies, add half the remaining butter,  and mix everything well, adding more stock of needed. 

  6. Spread the mixture into the prepared pan and drizzle the top with remaining butter. Let the stuffing rest* at least 1 hour before baking—covered in foil—at 350F for 45 minutes. Turn the oven to 400F, remove the foil and bake an addition 15 minutes. 

  7. Garnish with fried herbs if desired. 

* You can make this 1 or 2 days in advance and refrigerate until ready to bake

How to Proof In Your Oven

  1. Adjust an oven rack to the middle position and place an 8x8 or 9x13 oven safe pan in the bottom of the oven. 

  2. Place the 9x13 baking dish of croissant cinnamon rolls on the middle rack and pour 3 cups of boiling water into the 8x8 or 9x13 oven safe pan.  

  3. Close the oven door and allow the dough to rise. If you limit the time that the oven door is open, the proof box can be used for both the first and second rise without the need to refresh the water.

  4. PROOF FOR AT LEAST TWO HOURS OR UNTIL CROISSANTS HAVE DOUBLED IN SIZE.