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Easy croissants
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| Artist: |
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| Categories: |
Bakery, Breads, Breakfast, French, Fun & Easy, Picnic, Quick & Easy, Snacks, Western European |
| Yield: |
20 |
| Rating: |
0 |
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Ingredients:
| 5
| cup | Flour | | 2
| pack | Yeast | | 1/4
| cup | Sugar | | 2
| tsp | Salt | | 1
| cup | Water | | 3/4
| cup | Evaporated milk | | 1/4
| cup | Butter | | 1
| | Egg | | 1
| cup | Butter, cold, cut into - | | | -pieces | | 1
| | Egg | | 1
| tbsp | Water |
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Procedures:
| 1 | In a alrge mixer bowl, combine 1 cup flour, yeast, sugar and salt. | | 2 | Heat one cup water, milk and ?cup butter to 120 - 130 deg f. | | 3 | Add to flour mix. | | 4 | Add one egg and mix at low speed for 1 minute. | | 5 | Mix at medium speed for three minutes. | | 6 | Set aside. | | 7 | In a large bowl, cut one cup firm butter into remaining flour until butter particles are the size of large peas. | | 8 | Pour yeast mixture over flour-butter mixture. | | 9 | Fold in until all flour is moistened. | | 10 | Cover and refrigerate for 2 hours. | | 11 | Place dough on floured board and knead about 6 times to release air bubbles. | | 12 | Divide into 4 parts. | | 13 | Roll each part to a 14 inch circle. | | 14 | With a sharp knife, cut into 10 pie shaped pieces. | | 15 | Starting at wide end, roll each wedge toward point. | | 16 | Place on ungreased baking sheet, point side down and curve into a croissants. | | 17 | Cover and let rise, in a warm place, until almost doubled in size (1 - 1 ?hours). | | 18 | Combine slightly beaten egg with one tablespoon water and brush on each croissant. | | 19 | Bake at 350 deg f for 15 to 18 minutes or until browned. | | 20 | Remove from baking sheets and cool on wire racks |
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