Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Warm milk
1 t Sugar
1 tb Yeast
1 c Flour
3/4 c Milk, room temperature
1 1/2 ts Salt
1/4 c Sugar
1 Egg, beaten
1/2 c Butter melted and cooled
4 c Flour
1 c Cold butter
1 Egg, beaten with cold water
Stir warm milk and sugar together. Add yeast. Let
stand 10 minutes. Stir well. Add flour; beat well.
Add milk, sugar and egg. Beat until smooth. Add
butter; beat and set aside. In a large mixing bowl,
place the 4 cups of flour and the chilled butter. Cut
butter into flour until pieces are the size of beans
(not too small). Pour the liquid batter into the
flour mixture; stir until moistened. Cover the bowl
with plastic wrap. Refrigerate for at least 4 hours or
overnight. Remove from refrigerator. Press into a
compact ball on a floured board and divide into 4
parts. Roll each into a circle 12" or 16". Cut each
circle into 6 or 8 pie-shaped wedges. For each
croissant roll a wedge towards the point. Shape into a
crescent and place on ungreased baking sheet. Let
rise at room temperature until doubled. (May take 2
hours or more). Brush each with egg beaten with cold
water. Preheat oven to 400 F. Place croissants in
oven. Lower temperature to 350 F and bake for 15 - 20
minutes until golden. Makes 24 - 32.
Source: Among Friends Converted by MMCONV vers. 1.10
