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Simplified Croissants
Gourmet Magazine Yield: 32 croissants 1 envelope yeast 1 cup warm water 5 cups flour, divided ¾ cup evaporated milk 1 egg ⅓ cup sugar ¼ cup butter, melted plus 1 cup cold butter 1½ tsp. salt In a bowl sprinkle the yeast over the warm water to soften. (If you use an equivalent amount of instant yeast stir it into the flour.) Stir in 1 cup flour, the evaporated milk, sugar, the ¼ cup melted butter and the salt. Stir the mixture until it is smooth and set it aside. Put the remaining 4 cups flour and 1 cup cold butter in a large bowl. With a pastry blender or two knives cut in the butter until it is the size of kidney beans. Add the yeast mixture and stir the dough only until the flour is moistened. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 4 hours, or up to 4 days. Put the ball of dough on a lightly floured board and knead it about 6 times. There will still be sizable pieces of butter in the dough. Divide the dough into 4 parts and roll 1 part at a time into a circle about 17 inches in diameter, always refrigerating the remaining dough. Cut each circle into 8 wedges and roll up each wedge starting at the broad end. Put the rolls on ungreased baking sheets and shape them into crescents. Cover them lightly with a tea towel and let them stand at room temperature for one hour or until the dough has risen. Brush the tops with 1 egg mixed with 1 tablespoon water and bake the croissants in a 325o oven for 35 minutes. To reheat the croissants, arrange them in a single layer on a baking sheet, and bake them in a 350o oven for 10 minutes. They can also be frozen. |
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