Croissants
Source of Recipe
2dollar
List of Ingredients
2 1/4 c Bread flour
1 1/2 tb Sugar
2 tb Dry milk
1 t Salt
1 tb Butter
2/3 c Water
2 ts Dry yeast
FOR LATER USE:
5 oz Butter
-chiled for folding in the
-dough
1 Egg -- beaten for brushing
-on top
Recipe
1. Place first 5 ingredients inside the bread pan. Add
water. Close cover and place dry yeast into the yeast
holder. SELECT: BASIC DOUGH MODE. Press start.
(Breadmaker completes the basic dough mode 2 hours and
25 minutes later) 2. Place dough in greased bowl.
Cover. Rest the dough in fridge for 30 minutes.
3. Roll 5 oz of chilled butter between two sheets of
waxed paper into a 8 x 7 inch rectangle. Place back in
the refrigerator. Chill at least 1 hour.
4. Roll out the dough on a lightly floured surface
into a 10 x 10 1/2 inches rectangle.
5. Place the rolled out butter over two-thirds of the
dough. Fold the third without butter over the center
third.
6. Fold the remaining third on top. Seal edges. Rest
the dough in the refrigerator for 20 to 30 minutes.
7. Place the dough at right angles to the previous
position in #5. Roll out into 10 x 10 1/2 inches. Fold
into thirds. Wrap and place into refrigerator for 20
to 30 minutes. Fold and roll twice more. Wrap and
chill after each rolling. After the final folding,
chill several hours or overnight.
8. Cut dough crosswise into thirds. Cut each third in
thirds. cut each third diagonally to form two
triangles.
9. Roll up each triangle loosely, starting from the
side oposite the point. Curve ends.
10. Place seam side down on a greased baking pan.
11. Spray water on top. Proof at 90. deg. for 30 to
50 minutes or until nearly doubled.
12. Brush croissants with beaten egg.
13. Bake in 375 deg. oven for 10 to 15 minutes or
until golden brown.
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