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Print this Recipe    Croissants 07

Croissants
Yield: 12 Servings

1 c milk
1 tb butter
1 tb sugar
1 ts salt
1 pk dry yeast
1/4 c warm water
2 1/2 c unbleached flour
1 c 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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