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Print this Recipe    Croissants 09

Easy Croissants

1 cup warm milk
1 t sugar
1 Tbsp yeast
1 cup flour
3/4 cup milk, room temperature
1 1/2 tsp salt
1/4 cup sugar
1 egg, beaten
1/2 cup butter melted and cooled
4 cup flour
1 cup 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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