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Old 03-06-2003, 06:57 AM
Shawn's Avatar
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Croissants

Originally posted by snowowl551 in Feb. 2003 WFD Thread

Croissants (Yield 18)

16oz. bread flour
2 tablespoons sugar
3 tablespoons dry milk
1 1/2 teaspoons salt
1 cup (8 fl.oz.) water
2 tablespoons butter or margarine
2 teaspoons dry yeast
7oz. butter or margarine, chilled for folding in the
dough
1 egg, beaten for brushing on top

1 Using the first 7 ingredients, follow the instructions for your machine for making just the dough.

2 Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 minutes.

3 Roll 7 oz. Of chilled butter between two
sheets of waxed paper into a 10X7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour.

4 Roll out the dough on a lightly floured surface into a 12 inch square.

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 12 inch square. 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 opposite the point. Curve ends.

10 Place seam side down on a greased baking pan. Spray water on top. Proof at 90F for 30 to 50 minutes or until nearly doubled.

11 Brush with beaten egg. Bake in 375F oven
for 10 to 15 minutes or until golden brown.
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Old 04-26-2003, 09:14 AM
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Another cresent roll recipe

I used to have a recipe to make these but it was so involved that I only tried (and failed) once. This recipe looks simple even if a little long in the rising time. (received from a OAMC list that I'm on)

Jayne

Cresent Rolls (makes 4 dozen)

Stir together:
2 pkg. yeast
2 cups warm water
2 T. sugar (from the 1 cup sugar below)

Let sit for 10-15 minutes then add:
1 cup melted butter
1 cup sugar (minus the 2 T. above)
6 beaten eggs
1 1/2 tsp. salt
8-10 cups flour (enough to make a good dough, not too dry)

After mixing together, cover bowl with towel, let rise 2 hours on the countertop. Punch dough down and cover bowl and place in refrigerator overnight. When ready to prepare: punch dough down and divide into 4 portions. Roll each portion into a circle about 1/4" thick. Cut each circle into 12 pie-shaped pieces (I use a pizza cutter to cut the dough).
Brush with melted butter. Starting with wide end of wedge, roll up towards point. Place on baking sheet with point of roll on the bottom, shaping into a slight cresent shape. Cover and let rise about 2-3 hours (The original receipe said 5 hours!, so I guess it depends on how warm your kitchen is). Bake at 325 degrees for approximately 15 minutes.
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