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Croissants Recipe

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This recipe for Croissants, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 teaspoons active dry yeast
1 cup warm water
5 cups AP flour, divided
3/4 cup evaporated milk
1 egg, beaten
1/2 cup sugar
1/4 cup butter, melted
1 teaspoon salt
1 cup butter, chilled
1 egg, beaten with 1 tablespoon cold water (for glazing)

Directions:
Directions:
In a large bowl, sprinkle yeast over warm water to soften. Stir in 1 cup flour, evaporate milk, egg, sugar, melted butter and salt. Beat to make a smooth batter, set aside. In a separate large bowl, cut chilled butter into remaining flour until particles are the same as small beans. Pour yeast batter over top and carefully turn mixture over with a spatula to blend only until all the flour is moistened. Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 4 hours. Remove dough to floured surface and press into a compact ball. Knead about 6 turns to release air bubbles. Divide dough into 4 portions. Shape one portion at a time, leaving remaining dough portion wrapped in plastic wrap in refrigerator. To shape, roll single dough portion on floured surface into circle 17 in. in diameter. With a sharp knife, cut circle into either 8 or 16 pie-shaped wedges. For each croissant, loosely roll wedges toward point. Shape into crescent and place on an un-greased sheet tray with points down. Allow at least 1 1/2 in around each croissant. Cover lightly with plastic wrap and let rise at room temperature. When almost double in bulk, brush rolls with egg wash. Bake at 400 degrees for 12 ro 15 minutes. Remove onto wire rack to cool.

 

 

 

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