Quick butter croissants
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Quick butter croissants
  Quick    Butter  
Last updated 6/12/2012 12:43:08 AM. Recipe ID 2203. Report a problem with this recipe.
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      Title: Quick butter croissants
 Categories: Breads
      Yield: 8 Servings
 
      1 pk YEAST
      1 c  WARM WATER
    3/4 c  EVAPORATED MILK
  1 1/2 ts SALT
    1/3 c  SUGAR
      1 ea EGG
  5 1/2 c  FLOUR, UNSIFTED
    1/4 c  BUTTER, MELTED, THEN COOLED
      1 c  BUTTER, FIRM, STICK
      1 ea EGG, BEATEN, 1 T WATER
 
  IN A LARGE BOWL, DISSOLVE YEAST IN WATER. ADD MILK, SALT, SUGAR, EGG
  AND 1 CUP FLOUR. BEAT TO MAKE A SMOOTH BATTER, THEN BLEND IN MELTED
  BUTTER; SET ASIDE. IN A LARGE BOWL, USING A PASTRY BLENDER, CUT IN 1
  CUP FIRM BUTTER INTO REMAINING 4 CUPS FLOUR. BLEND UNTIL BUTTER IS
  THE SIZE OF PEAS. POUR YEAST BATTER OVER THE FLOUR MIXTURE. GENTLY
  TURN THE MIXTURE OVER TO WET ALL THE FLOUR. COVER AND LET REST FOR 4
  HOURS TO 4 DAYS. TURN DOUGH OUT ONTO FLOURED BOARD, PRESS INTO A
  COMPACT BALL, AND KNEAD BRIEFLY TO RELEASE AIR. DIVIDE INTO 4 EQUAL
  PARTS. SHAPE ONE PART AT A TIME, LEAVING REMAINING DOUGH WRAPPED IN
  PLASTIC, IN THE REFRIGERATOR. ON A FLOURED BOARD, ROLL 1 PART AT A
  TIME INTO A CIRCLE 17" AROUND. USING A SHARP KNIFE, CUT ROUND INTO 8
  EQUAL PARTS. FOR EACH CROISSANT, LOOSELY ROLL WEDGES TOWARD POINT.
  SHAPE INTO A TIGHT CRESENT SHAPE AND PLACE SEAM SIDE DOWN ON AN
  UNGREASED BAKING SHEET. REPEAT THE SAME PROCEDURE WITH THE REMAINING
  DOUGH AND PLACE ON BAKING PANS 1 1/2 INCHES APART. COVER LIGHTLY AND
  LET RISE UNTIL DOUBLED. DO NOT PLACE IN WARM SPOT TO SPEED RISING,
  LET RISE AT ROOM TEMPERATURE. BRUSH WITH EGG AND WATER MIXTURE. BAKE
  AT 325 DEG F. FOR 30 TO 35 MINUTES OR UNTIL LIGHTLY BROWNED.
 




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Recipe ID 2203 (Apr 03, 2005)

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