Ingredients;
2 tablespoons sugar.
1-1/2 teaspoons salt.
2 packages active dry yeast.
3 cups all-purpose flour.
1-1/4 cups milk.
1 cup butter.
1 egg, beaten.
1 tablespoon water.
Directions;
In larger mixer bowl, combine sugar, salt, yeast and 1 cup flour. In 1-qt saucepot over low heat, heat milk until very warm-about 120 to 130 degrees. Using dough hook and with mixer at low speed, beat liquid into dry ingredients until just blended. At medium speed, beat for 2 minutes, while occasionally scraping bowl. Beat in 1/2 cup flour to make thick batter. Beat for 2 minutes more. Stir in about 1 cup flour to make a soft dough. At low speed, knead dough for about 6 to 8 minutes.
Place dough into greased bowl, turning to grease top of dough. Cover, let rise in warm draft-free place, about 80 to 85 degrees until doubled, about 1-1/2 hours. Punch dough down and turn onto lightly floured surface. Cover with a bowl and let rest for 30 minutes.
Roll soft butter between 2 sheets of waxed paper to 10" by 7" rectangle. Turn over for even rolling. Lift top sheet often, to remove wrinklee. Chill butter with waxed paper.
On floured surface, roll dough to 18" by9" rectangle. Remove 1 sheet of paper from butter. Invert butter onto 2/3 of dough, leaving 1" margin on 3 sides.
Remove other sheet from butter. Fold unbuttered dough over butter. Fold buttered dough over center to make a 9" by6" rectangle.
Press edges to seal. Carefully roll layed dough to 18" by 9" rectangle. Dop not press edges to hard or butter might ooze out!
Fold in thirds, as you would do a business letter, to make a 9" by 6" rectangle. Sprinkle with flour, wrap and chill for 1-1/2 to 2 hours. Roll, fold and chill twice more. Dough can be left in fridge overnight after final fold.
Cut dough in half. Roll one piece to 21" by 10" rectangle. (Chill other piece while doing this one) Cut triangles 7" wide at base, join ends for 6th triangle.
From 7" base, roll up triangles. Place pointed tip down onto ungreased cookie sheet, aqbout 2 inches apart.
Bend ends around toward pointed tip to form crescent shape.b Repeat with the remaining dough.
Cover croissants loosely with plastic wrap. Let rise in warm place until doubled - about 1 hour. In hot weather, set dough in fridge from time to time to help prevent butter from oozing out. Preheat oven to 425 degrees. In cup with pastry brush and 1 cup water, beat egg. Brush over croissants. Bake in hot oven for 15 minutes, or until puffed up and brown. Immediately remove croissants to cool on wire rac k for 10 minutes. Enjoy!!
Taken from The Good Housekeeping Illustrated Cook Book.
2 tablespoons sugar.
1-1/2 teaspoons salt.
2 packages active dry yeast.
3 cups all-purpose flour.
1-1/4 cups milk.
1 cup butter.
1 egg, beaten.
1 tablespoon water.
Directions;
In larger mixer bowl, combine sugar, salt, yeast and 1 cup flour. In 1-qt saucepot over low heat, heat milk until very warm-about 120 to 130 degrees. Using dough hook and with mixer at low speed, beat liquid into dry ingredients until just blended. At medium speed, beat for 2 minutes, while occasionally scraping bowl. Beat in 1/2 cup flour to make thick batter. Beat for 2 minutes more. Stir in about 1 cup flour to make a soft dough. At low speed, knead dough for about 6 to 8 minutes.
Place dough into greased bowl, turning to grease top of dough. Cover, let rise in warm draft-free place, about 80 to 85 degrees until doubled, about 1-1/2 hours. Punch dough down and turn onto lightly floured surface. Cover with a bowl and let rest for 30 minutes.
Roll soft butter between 2 sheets of waxed paper to 10" by 7" rectangle. Turn over for even rolling. Lift top sheet often, to remove wrinklee. Chill butter with waxed paper.
On floured surface, roll dough to 18" by9" rectangle. Remove 1 sheet of paper from butter. Invert butter onto 2/3 of dough, leaving 1" margin on 3 sides.
Remove other sheet from butter. Fold unbuttered dough over butter. Fold buttered dough over center to make a 9" by6" rectangle.
Press edges to seal. Carefully roll layed dough to 18" by 9" rectangle. Dop not press edges to hard or butter might ooze out!
Fold in thirds, as you would do a business letter, to make a 9" by 6" rectangle. Sprinkle with flour, wrap and chill for 1-1/2 to 2 hours. Roll, fold and chill twice more. Dough can be left in fridge overnight after final fold.
Cut dough in half. Roll one piece to 21" by 10" rectangle. (Chill other piece while doing this one) Cut triangles 7" wide at base, join ends for 6th triangle.
From 7" base, roll up triangles. Place pointed tip down onto ungreased cookie sheet, aqbout 2 inches apart.
Bend ends around toward pointed tip to form crescent shape.b Repeat with the remaining dough.
Cover croissants loosely with plastic wrap. Let rise in warm place until doubled - about 1 hour. In hot weather, set dough in fridge from time to time to help prevent butter from oozing out. Preheat oven to 425 degrees. In cup with pastry brush and 1 cup water, beat egg. Brush over croissants. Bake in hot oven for 15 minutes, or until puffed up and brown. Immediately remove croissants to cool on wire rac k for 10 minutes. Enjoy!!
Taken from The Good Housekeeping Illustrated Cook Book.
I'll get there.
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