CROISSANTS
Source of Recipe
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List of Ingredients
1/4 cup warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
3/4 cup cold water
2 tablespoons vegetable oil
3 cups bread flour (15 ounces)
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
1/4 cup powdered buttermilk
1/2 pound frozen unsalted butter -- cut into 16 pieces
Recipe
In a 2-cup measure stir together the warm water and yeast. Let stand
for
10 minutes. Add the cold water and oil. Set aside.
Using the metal blade of the food processor, mix together flour, sugar,
salt and powdered buttermilk, pulsing 4 or 5 times. With the motor
running
pour the liquid mixture through the feed tube in a steady stream and
process until the mixture forms a mass, about 30 seconds. (If the
mixture
is too dry to form a mass, add water by teaspoons with the motor
running.)
Process for 30 seconds more to knead the dough.
Remove the dough to a smooth surface and flatten it into a disc
1/2-inch
thick. Wrap in plastic wrap and chill in the freezer until the dough is
firm throughout, but not frozen, about 1 hour and 15 minutes.
Cut the firm dough into 2-inch pieces and distribute over the bottom of
the food processor bowl. Sprinkle the frozen butter pieces over the
dough.
Pulse 15 to 20 times or until the butter is distributed throughout the
dough. The pieces of butter will vary in size.
Transfer the mixture to a well-floured, cool surface and press it into
a
block about 6 by 4 by 2 inches.
Lightly flour the top of the dough and roll it into an 18 by 6-inch
rectangle, flouring the work surface and the top of the dough as
needed.
With a soft brush remove the excess flour from the top of the dough.
Fold
the 2 ends to meet in the center, and again brush the excess flour from
the top surface. Then fold in half; there will be 4 layers of dough.
Brush
the excess flour from the dough and scrape the work surface clean. Turn
the dough so that the final fold is on your left. Repeat the procedure
of
rolling and folding the dough twice.
If the dough becomes too elastic to roll, place it on a cookie sheet
and
chill in the freezer for 15 to 20 minutes before proceeding.
When the final turn is completed, put the dough into a plastic bag and
chill in the freezer for about 30 minutes, or refrigerate for at least
1
hour, before using.
Divide the dough in half. Wrap one portion and keep in the
refrigerator.
On a lightly floured surface, roll the dough to a 16-inch circle. Dust
off
any excess flour. Transfer the dough to a baking sheet and refrigerate
for
20 minutes until firm.
Return dough to a lightly floured surface. Using a sharp knife, cut the
dough into 12 pie-shaped wedges. Roll up each wedge, beginning at wide
end, pulling outward slightly to stretch the dough as you roll it.
Place
on an ungreased baking sheet with the center point tucked under firmly.
Curve the ends slightly to form a crescent shape.
Repeat for the remaining triangles, spacing the croissants about 2
inches
apart. Cover with plastic wrap and set aside in a warm place to rise
until
puffy, about 1 1/2 hours. Repeat for the remaining dough.
Preheat oven to 350�F.
In a small bowl beat the egg with a fork. Brush the croissants with the
beaten egg. Place the baking sheet on another sheet and bake in the
upper
third of the preheated oven until the croissants are golden brown and
baked through, about 20 minutes. Serve warm. Makes 2 dozen rolls.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html"
Yield:
"24 Rolls"
NOTES : The dough may be refrigerated for up to 3 days or frozen
for up to 6 months. Defrost frozen dough in the
refrigerator for 24 hours before using.
Hints for Croissants:
1) Stiffen dough. Take water out or add flour in to make
the dough stiffer so it can hold its shape better. Dough
should have the stiffness of French Bread dough.
2) Use commercial butter. Commercial butter or margarine
has higher melting point. However, consumers may not be
able to get hold of commercial butter.
3) Dough temperature should be about 70�F. Butter should
be about 75� to 80�F.
4) Be careful not to tear the dough. Butter may leak out.
5) Proof box should be about 80� to 85�F. There should be
no moisture in proof box. Moisture makes dough too soft.
It should be dry heat in proof box.
6) Don't cover croissants with anything in proof box. May
retain moisture.
7) Dough should be allowed to rest at 65� to 70�F for
about 4 to 5 hours. Fermentation loosens the dough.
8) There should be about 27% fat and 50% water based on
dough weight.
9) Sometimes an egg is used (in big batches) to give a
little leavening.
10) Brush circle of dough with egg wash before rolling up
into crescents to hold its shape better.
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