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Croissants Recipe

   
 

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     Croissants

Category   Desserts - Breads
Sub Category   None

Ingredients
1 1/2 cup butter
1/3 cup flour
2 pkg active dry yeast
1/2 cup warm water (110-115 degrees)
3/4 cup milk
1/4 cup granulated sugar
1 tsp salt
1 egg
3 3/4-4 1/4 cup flour
 
1 egg yolk
1 tbsp milk

Instructions
Cream butter with 1/3 cup flour. Roll butter mixture between 2 sheets of waxed paper into 12 x 6 inch rectangle. Chill over night. Soften yeast in warm water. Heat 3/4 cup milk, granulated sugar, and salt until sugar dissolves. Cool until luke warm, turn milk mixture into large mixing bowl. Add softened yeast and 1 egg. Beat well. Stir in 2 cups of the flour; beat well. Stir in as much of the remaining flour as you can mix with a spoon. Turn onto lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (3-5 minutes). Let rest 10 minutes.
Roll into 14 inch square. Place chilled butter mixture on one half of dough; fold over othr half and seal edges. Roll into 12 x 21 inch rectangle, seal edges. Fold into thirds. Roll into 12 x 21 inch rectangle. Fold and roll twice more; seal edges. Chill after each rolling. Fold into thirds to 12 x 7 inches. COver and chill over night. Cut dough crosswise into fourths. Roll each fourth into a 12 inch circle. Cut each circle into 8 wedges. Roll each wedge up loosely starting from the side opposit the point.
Place on ungreased baking sheets, point down; curve ends. Cover, let rise until double (30-45 minutes). Beat egg yolk with one tablespoon milk; brush onto rolls. Bake at 375 degrees for 12-15 minutes or until golden brown. Remove from baking sheets soon after they are removed from the oven.


Originally Submitted
12/19/2011





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