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Title: Croissants - Pan-1
Categories: Breadmaker Bread
Yield: 1 Servings
| XKGR41A Don Fifield | ||
| 2 1/4 | c | Bread flour |
| 1 1/2 | tb | Sugar |
| 2 | tb | Dry milk |
| 1 | ts | Salt |
| 1 | tb | Butter |
| 2/3 | c | Water |
| 2 | ts | Dry yeast |
| FOR LATER USE: | ||
| 5 | oz | Butter; chiled for folding in the dough |
| 1 | Egg; beaten for brushing on top |
1. Place first 5 ingredients inside the bread pan. Add water. Close cover
and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press
start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes
later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for
30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed
paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at
least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10
x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds
of the dough. Fold the third without butter over the center third. 6. Fold
the remaining third on top. Seal edges. Rest the dough in the refrigerator
for 20 to 30 minutes. 7. Place the dough at right angles to the previous
position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap
and place into refrigerator for 20 to 30 minutes. Fold and roll twice more.
Wrap and chill after each rolling. After the final folding, chill several
hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in
thirds. cut each third diagonally to form two triangles. 9. Roll up each
triangle loosely, starting from the side oposite the point. Curve ends. 10.
Place seam side down on a greased baking pan. 11. Spray water on top. Proof
at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes
or until golden brown. By Wes King previous next