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LOCATION: Recipes >> Breads Yeast >> Croissants 06

Print this Recipe    Croissants 06

Croissants By Hand
Yield: 1 Servings

1 1/2 c butter
1 egg
1/3 c all-purpose Flour
2 c all-purpose flour
2 pk active dry yeast
1/2 c warm water
1 egg yolk
3/4 c milk
1 tb milk
1/4 c sugar
1 ts salt

Cream the butter with the first measure of flour. Roll the mixture
between two sheets of waxed paper into a 12"x6" rectangle. Chill
for at least 1 hour.

Soften the yeast in the warm (110-115) water. Heat the milk, sugar
and salt until the sugar dissolves. Cool to lukewarm.

Turn into a large mixing bowl. Add the softened yeast and the whole
egg. Beat well. Stir in the second measure of flour. Beat well.
Stir in as much additional flour as you can with a spoon. Turn out
onto a lightly floured board. Knead in additional flour to make a
moderately soft dough that is smooth and elastic (3-5 minutes).
Let rest 10 minutes.

Roll into a 14" square. Place the chilled butter mixture on one
half of the dough. Fold the other half over. Seal the edges. Roll
into a 21"x12" rectangle. Fold and roll twice more. Seal the edges.
Chill after after each rolling. Fold in thirds into a 12"x7"
rectangle. Cover. Chill for several hours. Cut the dough crosswise
into fourths.

Roll each into a 12" circle. Cut each circle into 12 wedges. Roll
up each wedge loosely, starting from the side opposite the point.
Place on ungreased baking sheets, point down. Curve the ends. Cover.

Preheat the oven to 375. Let rise until doubled (30-45 minutes).
Beat the egg yolk with the milk. Brush on the rolls. Bake for 12-15
minutes. Remove from the baking sheets. Serve while still warm.

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