Quick Butter Croissants
Source of Recipe
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Recipe Introduction
The dough for these can be made up to 4 days in advance.
32 Croissants
List of Ingredients
1 pkg active dry yeast
1 cup warm water (about 110f)
1 1/2 tsp salt
1/3 cup sugar
5 1/4 cups all-purpose flour
4 tbsp butter, melted and cooled
1 cup butter, cut into pieces
1 egg, beaten with 1 tbsp water
Recipe
In a large bowl of an electric mixer, dissolve yeast in water. Add
milk, salt, sugar, egg, and 1 cup of the flour. Beat on medium speed until
smooth. Stir in the 4 tablespoons melted butter; set aside.
Put 4 cups of the remaining flour in another large bowl. Using a pastry
blender or 2 knives, cut in the 1 cup firm butter until particles are
the size of peas. Pour in yeast batter and fold in just until flour is
evenly moistened. Cover tightly and refrigerate at least 4 hours or up
to 4 days.
Turn dough out onto a floured board, press into compact ball, and knead
for about 5 minutes. Divide dough into 4 equal parts. Shape 1 part at a
time, leaving remaining dough, wrapped in plastic wrap, in
refrigerator.
On a floured board, roll 1 part of the dough into a circle 14 inches in
diameter. Using a sharp knife, cut circle into 8 equal wedges.
For each croissant, loosely roll wedge from base to point. Shape each
roll into a crescent and place, point down, on an ungreased baking
sheet; keep croissants 1 inches apart all around. Cover lightly and let rise
at room temperature in a draft-free place. (Do not speed rising by
placing rolls in a warm spot.)
When almost doubled (about 2 hours), brush with egg mixture. Bake in a
preheated 325ø oven for about 25 minutes or until lightly browned.
Serve warm.
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