| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1/4 |
c |
Warm water (about 110 degrees) |
| 3/4 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1 |
|
Egg |
| 1 |
c |
Scalded milk; cooled to lukewarm |
| 3 1/2 |
c |
Flour |
| 1 |
tb |
Butter; softened |
| 1 |
|
Cube cold butter (1/2 cup) |
| 1 |
|
Egg |
| 1 |
tb |
Water |
INSTRUCTIONS
GLAZE
Dissolve yeast in warm water. Beat in salt, sugar, egg, milk, 1/2 cup flour
and 1 T. soft butter until mixed to a smooth batter. In another bowl, cut
cold butter into remaining 3 cups of flour, until pieces are the size of
dry beans. Add yeast mixture. Blend just until flour is moistened, turn out
onto lightly floured surface. Knead about 30 seconds to release air
bubbles. Divide dough in half. Roll each half into a 16 round, cut each
into triangles. Roll triangles loosely from longest side to point. Gentle
bend into crescents and place on ungreased baking sheet point down. Cover
with plastic wrap or damp tea towel. Let rise in warm place about 45
minutes or until doubled in bulk. Brush with glaze, bake at 325 degrees 30
minutes or until browned. Makes 16 croissants.
Glaze: Beat egg with water.
I do the first part in my mixer and the butter and flour in my food
processor. I then put that mixture into the first part and mix just until
the flour is moistened.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
vaughndell@juno.com on Nov 19, 1997
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