croissants Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 cups flour, 2 packages quick rise yeast, 1/4 cup sugar, 2 teaspoons salt, 1 cup water, 3/4 cup evaporated milk, 1/4 cup butter, 1 egg, 1 cup cold butter or margarine, 1 egg, 1 tablespoon water
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Directions: |
Directions:In large mixer bowl, combine 1 cup flour, yeast, sugar and salt: mix well. Heat 1 cup water, milk and 1/4 cup butter until very warm....120-130%, butter does not need to melt. Add to flour mixture. Add 1 egg. mix at low speed until moistened: beat 3 minutes at medium speed. Set aside. In large bowl, cut 1 cup firm butter into remaining 4 cups flour until butter particles are the size of large peas. Pour yeast mixture over flour-butter mixture and fold in until all flour is moistened. Cover and refrigerate 2 hours. Place dough on floured surface, knead about 6 times to release air bubbles. Divide into 4 parts. Roll each fourth to a 14 inch circle. With a sharp knife cut into 10 pie-shape wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheet point side down and curve into croissant shape. Cover and let rise in warm place until almost doubled. 1-1 1/2 hours, less time with quick rise yeast. ,mix l beaten egg and l tablespoon water and brush rolls with this mixture. Bake at 350% for 15-18 minutes until golden brown. Remove from pan when done to cool. |
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Number Of
Servings: |
Number Of
Servings:about 30 40 rolls |
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