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Print this Recipe    Croissants 02

makes 12 croissants

2 tablespoons sugar
1 1/2 teaspoons salt
2 packages active dry yeast
about 3 cups all purpose flour
1 1/4 cups milk
1 cup butter
1 egg
1 tablespoon water

In a large bowl, combine sugar, salt, yeast and 1 cup flour. In 1
quart saucepan over low heat, Heat milk until very warm (120-130
deg F.) With mixer at low speed, beat liquid into dry ingredients
until just blended. At medium speed, beat 2 minutes, occasionally
scrapping bowl.

Beat in 1/2 cup flour to make thick batter. Beat 2 minutes more.
Stir in about 1 cup flour to make soft dough. On floured surface,
knead dough until smooth and elastic, about 10 minutes, adding more
flour while kneading. Shape into ball. Place in greased large bowl.
Turn over to grease top. Cover, let rise in warm place away from
draft, until doubled, about 1 1/2 hours. Punch down dough. Turn
onto lightly floured surface. Cover with a bowl. Let rest 30

Roll butter between 2 sheets of waxed paper to 10 x 7 rectangle.
Turn over for even rolling. Lift top sheet frequently to remove
wrinkles. Chill butter with waxed paper. On floured surface, roll
dough to 18" x 9" rectangle. Remove 1 sheet of paper from butter.
Invert butter on 2/3 of dough, leaving 1-inch margin on 3 sides.

Remove other sheet from butter. Fold unbuttered dough over butter.
Fold buttered dough over center to make 9 x 6 rectangle. Press
edges to seal. Carefully roll layered dough to 18 x 9 rectangle.
do not press edges too hard or butter may ooze out. Fold in thirds
to make a 9 x 6 rectangle. Sprinkle with flour. Wrap and chill
1-2 hours. Roll, fold and chill twice more (dough may be left
overnight after final fold) . Cut dough in half, roll one piece to
21 x 10" rectangle. (Chill other piece). Cut triangles 7 inches
wide at base. Join ends for 6th triangle. From 7-inch base, roll
up triangles. Place, pointed tip down, on ungreased cookie sheet,
2 inches apart. Bend ends around toward pointed tip to form crescent
shape. Repeat with the remaining dough.

Cover croissants loosely with plastic wrap. Let rise in warm place
until doubled, about 1 hour. In hot weather, set dough in refrigerator
from time to time to prevent butter oozing out. Preheat oven to
425 Deg F. In cup , beat egg and water. Brush over croissants. Bake
15 minutes or until puffed and browned. Immediately remove croissants
to cool on wire rack 10 minutes.


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