Title: Croissants (Mc)
Categories: Bread
Yield: 12 Servings
| 2 | tb | WATER, WARM |
| 1 | pk | YEAST |
| 2 | tb | SUGAR |
| 1 | ts | SALT |
| 2 | tb | MILK |
| 1/4 | c | MILK |
| 2 | c | FLOUR, UNBLEACH |
| 14 | tb | BUTTER, SOFT |
| | | EGG, YOLK |
| 2 | tb | WATER |
Dissolve yeast in water with 1/2 t sugar. Mix rest of sugar with salt and
2 T milk. Set aside. In saucepan, heat 1/4 c milk, 1 c water, and 2 T
butter. In a bowl, mix flour, and the liquids. Knead to form soft dough,
adding more flour if necessary. Place dough into greased bowl. Cover and
let rise in warm place for 45-55 minutes or until doubled. On floured
board, roll into 7x11 T of butter. Fold bottom third toward center, then
fold top third over this part. Roll into another rectangle 14x16 third and
lift bottom over this. Sprinkle with flour. Cover and chill 1 hour. Cut
dough in half, crosswise, and chill 1 hour more. Remove 1/2 of dough. Roll
into a rectangle 1/2 bottom third and turn down top third. Repeat with
other half. Cover and chill 30 minutes. Roll dough to 9x16 lengthwise.
Cut into triangles. Roll broad side toward point to form crescents. Put on
baking sheets, cover with towel. Rise 30 minutes. Brush tops with egg and
water. Bake at 475F for 5 minutes. Lower heat to 400F and bake for 10
minutes. Cool briefly.