| French Style Croissants Category: Croissant Source: Todd Servings: 20 Serving Size: 1 croissant
|  |
| Instructions | Nutrition | Ratings |
- Allow the butter to warm to room temperature.
- Mix 3 tablespoons of the flour with the butter. Then form the mixture into an 8" square and place in the refrigerator.
- Add the yeast to the warm water, and set aside for 5 minutes.
- In another bowl, mix 2 cups of the flour with the salt and sugar.
- Warm the milk and half & half to 80-90F, combine with the yeast water, and add to the dry mix.
- Mix ingredients together until smooth, which should be less than 2 minutes.
- Add the rest of the flour 1/4 cup at a time, until a solid dough ball is formed.
- Knead for 5 minutes or use a dough hook until the dough has a shiny surface.
- Cover and place the dough ball in the refrigerator to chill for an hour.
- Remove the dough and roll it out into a 14" square.
- Place the butter square in the middle of the dough, and fold each corner of the dough into the center of butter.
- Roll this "dough package" into a 10x18" rectangle, and fold the ends toward the center.
- Again, roll the dough into 10x18" rectangle, and fold the alternate sides toward the center.
- Wrap the dough with a wet towel and place in the refrigerator for 1 to 2 hours.
- Remove the dough and roll on a floured surface to a 10x18" rectangle. Fold like a letter into thirds. Cover and place the dough in the refrigerator again, this time for 4 to 6 hours.
- This is the final turn for the dough. Roll it into approximately a 10x40" rectangle. The dough should be a 1/4" or less in thickness. Cut the dough in long triangles measuring 10" by 4".
- Roll the dough triangles, bend the corners inward, and place on an ungreased baking sheet.
- Using a pastry brush, brush the croissants with an egg wash consisting of one egg and one tablespoon of cold water. This will provide a shiny golden surface for the croissants.
- Bake at 425F for 18-22 minutes.