Croissants / Variations
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Croissants / Variations
  Breakfast  
Last updated 6/12/2012 12:43:08 AM. Recipe ID 2202. Report a problem with this recipe.
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      Title: Croissants / variations
 Categories: Breads
      Yield: 8 Servings
 
      1 pk YEAST
    1/4 c  WARM WATER (110 DEG F.)
    3/4 c  WARM MILK (110 DEG F.)
      1 tb SUGAR
    1/2 ts SALT
    1/3 c  GLUTEN FLOUR
  2 1/4 c  BREAD FLOUR
    1/2 lb FIRM, UNSALTED BUTTER
      1 ea EGG YOLK            *
 
  *    EGG YOLK BEATEN WITH 1 TABLESPOON OF MILK *
  ~---------------------------------------------------------------------
  * IN A LARGE BOWL DISSOLVE YEAST IN WARM WATER. STIR IN MILK, SUGAR,
  SALT AND GLUTEN FLOUR. GRADUALLY ADD 2 CUPS OF BREAD FLOUR. BEAT WITH
  HEAVY MIXER FOR 5 MINUTES ON HIGH SPEED (OR BEAT BY HAND FOR 15
  MINUTES) UNTIL DOUGH IS ELASTIC AND PULLS AWAY FROM SIDES OF BOWL.
  COVER AND LET RISE FOR 1 1/2 HOURS OR UNTIL DOUBLED IN BULK. SCRAPE
  DOUGH OUT ONTO A LIGHTLY FLOURED BAKING SHEET. COVER WITH PLASTIC
  WRAP AND REFRIGERATE FOR 30 MINUTES. MEANWHILE, CUT BUTTER STICKS
  INTO THIN SLICES, PLACE ON WAXED PAPER, REFRIGERATE UNTIL VERY COLD.
  SPRINKLE ABOUT 1 TABLESPOON FLOUR ON A COOL SURFACE. ROLL OUT DOUGH
  TO FORM A RECTANGLE ABOUT 1/4" THICK. ARRANGE BUTTER SLICES, SLIGHTLY
  OVER LAPPING, IN THE CENTER 1/3 OF THE DOUGH. FOLD EACH EXTENDING
  SIDE OVER THE BUTTER. ROLL AGAIN TO 3/8" THICKNESS. TURN DOUGH OVER
  WHILE ROLLING TO FLOUR SURFACE TO PREVENT STICKING. USE AS LITTLE
  FLOUR AS POSSIBLE. FOLD DOUGH IN THIRDS AGAIN TO MAKE A SQUARISH
  RECTANGLE. ROLL AND FOLD DOUGH AGAIN THE SAME WAY. WRAP DOUGH IN
  PLASTIC WRAP AND REFRIGERATE FOR 30 MINUTES. ROLL AND FOLD 2 MORE
  TIME, EXACTLY AS BEFORE, THEN WRAP AND REFRIGERATE FOR 30 MINUTES
  MORE. ROLL DOUGH INTO A RECTANGLE 1/8" THICK. CUT INTO TRIANGLES
  ABOUT 6" AT THE BASE AND 8" LONG. IF DESIRED, PLACE FILLING IN THE
  CENTER OF EACH TRIANGLE. ROLL TRIANGLES UP FROM BASE TO POINT AND
  PLACE ON 2 UNGREASED BAKING SHEETS. CROISSANTS SHOULD BE ATLEAST 1
  1/2 INCHES APART ALL AROUND. CURVE ENDS INWARD TO FORM A CRESCENT
  SHAPE. COVER AND LET RISE FOR ABOUT 2 HOURS (UNTIL VERY PUFFY AND
  DOUBLED.) BRUSH EACH CROISSANT WITH EGG YOLK MIXTURE. BAKE AT 400 DEG
  F. FOR ABOUT 20 TO 25 MINUTES. VARIATIONS: ALMOND FILLING, IN A
  BLENDER WHIRL 1/3 CUP UNBLANCHED ALMONDS UNTIL FINELY GROUND. STIR IN
  1/3 CUP ALL PURPOSE FLOUR AND 1/3 CUP SUGAR. WORK IN 1/3 CUP UNSALTED
  BUTTER WITH BLENDER. ADD 1/4 TEASPOON ALMOND EXTRACT. PLACE 1
  TABLESPOON MIXTURE IN THE CENTER OF EACH CROINSSANT BEFORE ROLLING
  UP. FRUIT FILLING, FILL EACH CROISSANT WITH 1 TABLESPOON CANNED FRUIT
  PIE FILLING. BAKE AS DIRECTED AND SPRINKLE EACH WITH POWDERED SUGAR
  WHILE STILL HOT.
 




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Recipe ID 2202 (Apr 03, 2005)

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