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Croissants
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Croissants

Date Added: July 18, 2022

Ingredients:

1 Cup Milk (or use about 1/2 C of powdered milk and about 1 C water)
1 Tablespoon Butter (5oz)
1 Tablespoon Sugar confectioner'
1 Teaspoon Salt approximately
1 Package Dry Yeast (not rapid rise)
1/4 Cup Water
2 1/2 Cups Unbleached Flour sifted
1 Cup Butter cold
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Directions:

1. COMBINE MILK, first amount of butter, sugar and salt in a small pot and bring to a boil over high heat.

2. Immediately remove from the heat and let stand to room temperature.

3. In the meantime, dissolve the yeast in the water and add it to the milk.

4. Place the liquid in a mixer and add the flour.

5. Using the dough hook, mix until the dough is elastic.

6. It will be sticky. Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.

7. Place in refrigerator and chill for 30 minutes.

8. Meanwhile, soften the remaining cold butter by pounding with a rolling pin.

9. Roll the dough on a floured board to form a 1/4-inch thick rectangle.

10. Spread the butter over 2/3 of the rectangle closest to you.

11. Fold the un-buttered third over the center third.

12. Then fold the bottom 1/3 over the doubled portion.

13. Swing the dough around a quarter turn, that is, bring east to south.

14. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.

15. Cover the dough and place in the refrigerator for 2 hours.

16. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.

17. Then roll the dough to 1/4-inch thickness again.

18. Cut the dough into 3-inch squares and cut the squares on the bias to form two triangles.

19. Roll each triangle beginning with the wide side, then shape the rolls into crescents.

20. Chill for 30 minutes in the refrigerator before baking.

21. Preheat oven to 400F Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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