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Print this Recipe    Croissants 04

Croissants
Yield: 12 servings

1 cup milk
1 Tablespoon butter
1 Tablespoon sugar
1 teaspoon salt
1 package dry yeast
1/4 cup warm water
2 1/2 cups unbleached flour
1 cup cold butter

Combine milk, first amount of butter, sugar and salt in a small
pot and bring to a boil over high heat. Immediately remove from
the heat and let stand to room temperature. In the meantime, dissolve
the yeast in the water and add it to the milk. Place the liquid in
a mixer and add the flour. Using the dough hook, mix until the
dough is elastic. It will be sticky. Place in a bowl, cover and
let rise until double in bulk, about 1 1/2 hours. Place in refrigerator
and chill for 30 minutes.

Meanwhile, soften the remaining cold butter by pounding with a
rolling pin. Roll the dough on a floured board to form a 1/4-inch
thick rectangle. Spread the butter over 2/3 of the rectangle closest
to you. Fold the unbuttered third over the center third. Then fold
the bottom 1/3 over the doubled portion. Swing the dough around a
quarter turn, that is, bring east to south. Roll it again into a
1/4-inch thick oblong. Fold again in thirds. Cover the dough and
place in the refrigerator for 2 hours. When the dough is chilled,
remove from the refrigerator and repeat the folding and turning
twice more. Then roll the dough to 1/4-inch thickness again.

Cut the dough into 3-inch squares and cut the squares on the bias
to form two triangles. Roll each triangle beginning with the wide
side, then shape the rolls into crescents. Chill for 30 minutes in
the refrigerator before baking. Preheat oven to 400F. Bake for 10
minutes. Reduce heat to 350F and continue to bake another 15 minutes.

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