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Croissants
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1 Cup | unsalted butter, softened |
1/3 cup | all purpose flour |
1 ¼ cups | milk |
¼ cup | sugar |
1 Teaspoon | Salt |
2 ¼ teaspoon | active dry yeast |
4 cups | all purpose flour |
1 | egg |
In a medium bowl, cream together the butter and 1/3 cup of flour. Roll between two pieces of wax paper to a 6X12 sheet, refrigerate. In a mixing bowl mix the yeast and 3 cups of flour. Heat milk with Sugar and Salt till just warm. Add milk mixture along with the egg to yeast and flour mixture. Kneed in the remaining flour until the dough is firm and pliable. Set aside and let rise till double in size. Punch dough down and roll into a 14 inch square. Place the butter sheet on one side of the dough and fold dough over like a book to cover the butter. Seal the edges by pinching the edges together Roll out to a 8X40 inch rectangle, fold into thirds. Wrap in plastic wrap and refrigerate at least 30 min. repeat rolling out dough into a 8X40 inch rectangle three times. I do this 5 times to make it real flaky. Trim the ends so they’re straight and the strip of dough is 40 inches long Lay a yardstick or tape measure lengthwise along the top of the dough. With a knife, mark the top of the dough at 5-inch intervals along the length (there will be 7 marks in all). Position the yardstick along the bottom of the dough. Make a mark 2-1/2 inches in from the end of the dough. Make marks at 5-inch intervals from this point all along the bottom of the dough. You’ll have 8 marks that fall halfway between the marks at the top. Make diagonal cuts by positioning the yardstick at the top corner and the first bottom mark. With a knife or pizza wheel, cut the dough along this line. Move the yardstick to the next set of marks and cut. Repeat until you have cut the dough diagonally at the same angle along its entire length—you’ll have made 8 cuts. Now change the angle of the yardstick to connect the other top corner and bottom mark and cut the dough along this line to make triangles. Repeat along the entire length of dough. You’ll end up with 15 triangles and a small scrap of dough at each end. Lay the croissant on the work surface with the wide side closest to you. With one hand on each side, begin to roll the dough away from you, towards the pointed end. Let them rise until double in size 1-2 hours Brush with Egg Wash is you wish for the pretty golden color bake at 450 for about 20 – 25 min until desired browning is achieved
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