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CROISSANTS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 c Milk
1 tb Butter
1 tb Sugar
1 t Salt
1 pk Dry yeast
1/4 c Warm water
2 1/2 c Unbleached flour
1 c Butter -- cold
COMBINE MILK, first amount of butter, sugar and salt
in a small pot and bring to a boil over high heat.
Immediately remove from the heat and let stand to room
temperature. In the meantime, dissolve the yeast in
the water and add it to the milk. Place the liquid in
a mixer and add the flour. Using the dough hook, mix
until the dough is elastic. It will be sticky. Place
in a bowl, cover and let rise until double in bulk,
about 1 1/2 hours. Place in refrigerator and chill for
30 minutes. Meanwhile, soften the remaining cold
butter by pounding with a rolling pin. Roll the dough
on a floured board to form a 1/4-inch thick rectangle.
Spread the butter over 2/3 of the rectangle closest to
you. Fold the unbuttered third over the center third.
Then fold the bottom 1/3 over the doubled portion.
Swing the dough around a quarter turn, that is, bring
east to south. Roll it again into a 1/4-inch thick
oblong. Fold again in thirds. Cover the dough and
place in the refrigerator for 2 hours. When the dough
is chilled, remove from the refrigerator and repeat
the folding and turning twice more. Then roll the
dough to 1/4-inch thickness again. Cut the dough into
3-inch squares and cut the squares on the bias to form
two triangles. Roll each triangle beginning with the
wide side, then shape the rolls into crescents. Chill
for 30 minutes in the refrigerator before baking.
Preheat oven to 400F. Bake for 10 minutes. Reduce heat
to 350F and continue to bake another 15 minutes.
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