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Croissants Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 package active dry yeast
1 cup warm water
1 cup lukewarm milk
2 Tbsp. shortening
2 Tbsp. sugar
1 tsp. salt
1 tsp. grated lemon peel
4 1/2 - 5 cups flour
1 cup butter, softened
Light cream

Directions:
Directions:
Dissolve yeast in warm water. Stir in milk, shortening, sugar, salt, lemon peel, eggs, and 2 1/2 cups of the flour. Beat until mixture is smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side of dough up. Cover, let rise in warm place until double. Punch down dough. Cover; chill 1 hour. Punch down dough again. Roll on lightly floured surface into rectangle, 25 x 10 inches; spread with 1/3 cup softened butter. Fold rectangle into thirds, making three layers; roll out. Repeat process two times, spreading rectangles with 1/3 cup butter each time. Divide dough in half; chill 1 hour. Shape half the dough at a time (keep the other half chilled). Roll each into rectangle, 25 x 10 inches, about 1/4 inch thick. Cut lengthwise in half, then crosswise into 5 squares. Cut each square diagonally into 2 triangles. Roll up each triangle, beginning at long side. Place rolls, with point underneath, on ungreased baking sheet. Curve to form crescent. Chill 30 minutes. Heat oven to 425 degrees. Brush rolls with light cream; bake 15 - 18 minutes or until brown and crisp. Serve hot.

Makes 40 rolls.

Personal Notes:
Personal Notes:
Gourmet Club: French Christmas Celebration

 

 

 

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