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National Croissants
Day
January 30
Croissants
Croissants are difficult to make, but
this is a fairly easy recipe.
Makes 24
1 cup warm milk
1 teaspoon
granulated sugar
1 tablespoon dry-active yeast
1 cup all-purpose
flour
3/4 cup milk, room temperature
1 teaspoon salt
1/4 cup
granulated sugar
1 egg, beaten
1/2 cup butter, melted
4 cup
all-purpose flour
1 cup cold butter
1 egg, beaten with cold
water
Stir warm milk and 1 1tespoon sugar together.
Add yeast and let
stand 10 minutes.
Stir, then add flour; beat well.
Add milk, salt, 1/4 cup
sugar and egg. Beat until smooth.
Add butter; beat and set aside.
In a
large mixing bowl, place the 4 cups of flour and the cold butter.
Cut butter
into flour until pieces are the size of beans.
Pour the liquid batter into
the flour mixture; stir until moistened.
Cover the bowl with plastic
wrap.
Refrigerate for at least 4 hours or overnight.
Remove from
refrigerator.
Press into a compact ball on a floured board and divide into 4
parts.
Roll each into a circle 12" or 16".
Cut each circle into 6 or 8
pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into
a crescent and place on ungreased baking sheet.
Let rise at room temperature
until doubled. (May take 2 hours or more).
Brush each with egg beaten with
cold water.
Preheat oven to 400F.
Place croissants in oven. Lower
temperature to 350F and bake for 15 - 20 minutes until golden.
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