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Croissants

Source of Recipe

net


List of Ingredients

CROISSANTS

1 package yeast
1 cup water
3/4 cup evaporated milk
1 egg
1/3 cup sugar
1 1/2 teaspoons salt
5 cups flour, divided use
1/4 cup melted butter
1 cup firm butter
1 egg, beaten
1 tablespoon water

In a bowl, combine yeast with water. Add evaporated milk, egg, sugar, salt and 1 cup of the flour. Beat to a smooth batter and blend in 1/4 cup melted butter.

In a large bowl, cut the 1 cup of firm butter into the remaining 4 cups of flour until pea-sized. Pour the yeast mixture over the, butter-flour mixture and gently mix just until the flour is moistened. Cover with clear plastic wrap and refrigerate until well-chilled, 4 hours to 4 days.

Knead the dough on a floured board about 6 turns to release air bubbles. Divide the dough into 4 equal parts. Keeping the other parts refrigerated, roll one part into a 15-inch diameter circle, then cut into 8 equal wedges. For each croissant, roll wedges toward the point. Gently turn the ends toward the center to form a crescent.

Place on an ungreased baking sheet with the point down, about an inch apart. Repeat with remaining parts. Cover the croissants with a clean tea towel and let rise at room temperature. When almost doubled in bulk, about 2 hours, brush them with a mixture of the 1 beaten egg and 1 tablespoon water. Bake at 325 degrees for 35 minutes.




Recipe