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Title: Lg. Croissants Dough *
Categories: Breadmaker Bread
Yield: 3 1 1/2ngs
| 1 1/2 | c | Milk |
| 1 1/3 | tb | Oil, begetable |
| 2 2/3 | ts | Sugar |
| 2 | ts | ;salt |
| 3 1/3 | c | Flour, all purpose |
| 2 1/2 | ts | Yeast |
| RESERVE FOR LATER USE | ||
| 1 1/3 | c | Butter; cold |
| FOR VARIATION | ||
| 1/4 | c | Almond paste |
| Almonds, slivered | ||
The making of croissants is time-consuming; however, most of the time involved is actually in the dough rising or its being chilled. Should you decide to make them using the minimum amount of time allowed, you will need approximately 5 1/2 hours. If you desire hot croissants in the morning, you'lll need to start the process about 3 hours before refrierating the dough overnight; and then approximately 1 hour in the morning. Add first 6 ingredients to ABM in order listed and select dough cycle.
Allow the dough to sit in the machine past the stop time with the lid down, so that the total first-rising time should be at least 2 1/2 hours. Cover the dough right in the pan, and put it in the refrigerator for a minimum of 20 minutes.
Using a lightly floured plastic cutting board, a baking pan or any other rectangular item onto which you can roll the dough and pick the whole thing up for refrigeration; roll the dough out into a rectangular shape.
While the dough rests just a few seconds, knead the butter while holding it under cold water. You should be able to make it into a ball easily. Spread the butter over the rectangle of dough, using a flat utensil such as a pastry knife or spatula. Leave about 1/4 to 1/2 inch unbuttered around the edges.
Fold the dough into thirds, much as you would fold an 8 1/2 x 11 piece of paper to fit into a business envelope.
Roll the dough into another rectangle, fold it into thirds and repeat again so that the dough has been rolled and folded a total of 3 times.
Cover the dough with platic wrap loosely and refrigerate for a minimum of 1 1/2 hours, or overnight if you want croissants in the morning. Repeat the procedure for rolling dough into a rectangle and folding 3 more times. You may need to sprinkle flour on the dough and/or rolling pin for ease of rolling.
Roll the dough into another rectangle and cut into squares (about 4-5", depending on the size of croissant you want). Then cut each square in half, forming a triangle. Roll each triangle into a crescent shape and place on a well greased baking sheet.
Chill for 20 to 30 minutes. Then bake in a preheat 400 degree oven for 10 minutes, drop the temperature to 350 degrees and bake for another 10 to 15 minutes until done.
Variation: Almond Croissants Mix the the cold butter: 1/4 c almond paste Brush the top of the ready to be baked croissants with an egg white and sprinkle with slivered almonds. From: Margaret Young Date: 15 Feb 97 National Cooking Echo Ä
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