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  Recipe Home » Breads » Croissants - Pan-1
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  Croissants - Pan-1
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 544
Ingredients:
XKGR41A Don Fifield
2 1/4 cup Bread flour
1 1/2 tbsp Sugar
2 tbsp Dry milk
1 tsp Salt
1 tbsp Butter
2/3 cup Water
2 tsp Dry yeast
FOR LATER USE:
5 oz Butter, chiled for folding in the dough
1 Egg, beaten for brushing on top
Instructions:
1. Place first 5 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the
dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter
between two sheets of waxed paper into a 8 x 7 inch rectangle. Place
back in the refrigerator. Chill at least 1 hour. 4. Roll out the
dough on a lightly floured surface into a 10 x 10 1/2 inches
rectangle. 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 10 x 10 1/2 inches.
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 oposite the point. Curve ends. 10. Place seam
side down on a greased baking pan. 11. Spray water on top. Proof at
90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15
minutes or until golden brown.
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