Croissants
Source of Recipe
Unknown
Recipe Introduction
Not as hard to make as you'd think!
Mix in glass measuring cup and microwave to 120°F.:
1-1/4 cups milk
1/3 cup water
2 Tbs. sugar
1 tsp. salt
Mix in a large bowl:
3-1/4 cups flour
1/3 cup cornstarch
1 package yeast
Add and mix well:
Warm milk mixture
¼ cup shortening
Add as necessary to make a soft dough:
¼ cup flour
On lightly floured board, knead 3-5 minutes until smooth and elastic. Place in greased bowl and flip. Cover and let rise until doubled, about 1 hour.
Punch down. On lightly floured surface, roll to 16x12”
Spread with:
1/3 cup butter (will use 1 cup total)
Fold in thirds and repeat two more times.
Divide dough in half. Wrap and refrigerate 30 minutes.
Roll out on lightly floured surface to form a 12” circle. Cut into 8 wedges.
Roll and place on ungreased sheet with points underneath. Curve slightly.
Cover and let rise 30 minutes or until doubled. Curve again. Brush with milk.
Bake at 425°F. for 13-15 minutes or until golden brown.
Yield: 16 croissants
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