Delicious Croissants
Croissants recipe
Yield
16 servingsPrep
40 minCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
bread flour
|
|
| 1 ½ | tablespoons |
sugar
|
|
| 2 | tablespoons |
milk, skim, (non fat) powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
|
|
| ⅔ | cup |
water
|
|
| 2 | teaspoons |
yeast, active dry
|
|
| 1 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
bread flour
|
|
| 23 | ml |
sugar
|
|
| 3E+1 | ml |
milk, skim, (non fat) powder
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
butter
|
|
| 158 | ml |
water
|
|
| 1E+1 | ml |
yeast, active dry
|
|
| 1 | each |
eggs
|
|
Directions
Place first 5 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder.
SELECT: BASIC DOUGH MODE.
Press start.
Place dough in greased bowl. Cover.
Rest the dough in fridge for 30 minutes.
Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator.
Chill at least 1 hour. Roll out the dough on a lightly floured surface into a 10x10½ inches rectangle.
Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third. Fold the remaining third on top.
Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes.
Fold into thirds.
Wrap and place into refrigerator for 20 to 30 minutes.
Fold and roll twice more. Wrap and chill after each rolling.
After the final folding, chill several hours or overnight.
Cut dough crosswise into thirds. Cut each third in thirds. cut each diagonally to form two triangles.
Roll up each triangle loosely, starting from the side oposite the point. Curve ends. Place seam side down on a greased baking pan.
Bake in 375℉ (190℃). oven for 10 to 15 minutes or until golden brown.
