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Print this Recipe    Croissants 05

Easy Croissants
Yield: 24 Servings

1 c warm milk
1 ts sugar
1 tb yeast
1 c flour
3/4 c milk, room temperature
1 1/2 ts salt
1/4 c sugar
1 egg, beaten
1/2 c butter melted and cooled
4 c flour
1 c cold butter
1 egg, beaten with cold water

Stir warm milk and sugar together. Add yeast. Let stand 10 minutes.
Stir well. Add flour; beat well. Add milk, sugar and egg. Beat
until smooth. Add butter; beat and set aside. In a large mixing
bowl, place the 4 cups of flour and the chilled butter. Cut butter
into flour until pieces are the size of beans (not too small).
Pour the liquid batter into the flour mixture; stir until moistened.
Cover the bowl with plastic wrap. Refrigerate for at least 4 hours
or overnight. Remove from refrigerator. Press into a compact ball
on a floured board and divide into 4 parts. Roll each into a circle
12" or 16". Cut each circle into 6 or 8 pie-shaped wedges. For
each croissant roll a wedge towards the point. Shape into a crescent
and place on ungreased baking sheet. Let rise at room temperature
until doubled. (May take 2 hours or more). Brush each with egg
beaten with cold water. Preheat oven to 400 F. Place croissants
in oven. Lower temperature to 350 F and bake for 15 - 20 minutes
until golden. Makes 24 - 32.

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