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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Buttery French Croissants Recipe

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This recipe for Buttery French Croissants is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Dry Yeast
1/4 cup Warm Water (105 degrees)
2 tsp. Sugar
3/4 cup cold milk
3 Egg yolks
4 cups Flour
1/4 cup Sugar
1/2 tsp Salt
1 1/4 cup col butter cut into pieces
1 egg beaten
Directions:
Directions:
In a glass measring bowl, proof yeast by stirring
together yeast, water and sugar. Let stand 10
minutes or so until yeast is dissolved and mixture
starts to foam. Add milk and yolks nad stir until
nicely blended. Set aside.
In a large bowl of an electric mixer, place flour,
sugar and salt. Add butter and beat until buttrein
the size of pease. Add yeast mixture and beat until
blended. In the same bowl, gather dough into a
ball, cover it with plactic wrap and a towl and
place in the refrigerator overnight.
Cut dough into fourths. Working one fourth at a
time, roll is ot on a floured pastry cloth to about
6" circle. Cut dough into 8 triangular wedges (like
a pie). Roll out each triangle to 1/8 " thickness.
Roll it up from the wide side towards the center.
Continue with remaing dough.
Cover crescents lightly with wax paper and let
rolls rise for about an hour. Brush them with
beaten egg and bake at 350 degrees for about 20
to 25 minutes or until tops are nicely browned.
For added flavor bush with melted butter while
they are still warm.

 

 

 

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