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Croissants / Variations

Category: Breads

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 6 users

Ingredients:

1 package YEAST
1/4 cup WARM WATER (110 DEG F.)
3/4 cup WARM MILK (110 DEG F.)
1 tbsp SUGAR
1/2 tsp SALT
1/3 cup GLUTEN FLOUR
2 1/4 cup BREAD FLOUR
1/2 lb FIRM, UNSALTED BUTTER
1 each EGG YOLK *

Instructions:

* EGG YOLK BEATEN WITH 1 TABLESPOON OF MILK *
~------------------------------------------------------
~------------- * IN A LARGE BOWL DISSOLVE YEAST IN WARM WATER. STIR
IN MILK, SUGAR, SALT AND GLUTEN FLOUR. GRADUALLY ADD 2 CUPS OF BREAD
FLOUR. BEAT WITH HEAVY MIXER FOR 5 MINUTES ON HIGH SPEED (OR BEAT BY
HAND FOR 15 MINUTES) UNTIL DOUGH IS ELASTIC AND PULLS AWAY FROM SIDES
OF BOWL. COVER AND LET RISE FOR 1 1/2 HOURS OR UNTIL DOUBLED IN BULK.
SCRAPE DOUGH OUT ONTO A LIGHTLY FLOURED BAKING SHEET. COVER WITH
PLASTIC WRAP AND REFRIGERATE FOR 30 MINUTES. MEANWHILE, CUT BUTTER
STICKS INTO THIN SLICES, PLACE ON WAXED PAPER, REFRIGERATE UNTIL VERY
COLD. SPRINKLE ABOUT 1 TABLESPOON FLOUR ON A COOL SURFACE. ROLL OUT
DOUGH TO FORM A RECTANGLE ABOUT 1/4" THICK. ARRANGE BUTTER SLICES,
SLIGHTLY OVER LAPPING, IN THE CENTER 1/3 OF THE DOUGH. FOLD EACH
EXTENDING SIDE OVER THE BUTTER. ROLL AGAIN TO 3/8" THICKNESS. TURN
DOUGH OVER WHILE ROLLING TO FLOUR SURFACE TO PREVENT STICKING. USE AS
LITTLE FLOUR AS POSSIBLE. FOLD DOUGH IN THIRDS AGAIN TO MAKE A
SQUARISH RECTANGLE. ROLL AND FOLD DOUGH AGAIN THE SAME WAY. WRAP
DOUGH IN PLASTIC WRAP AND REFRIGERATE FOR 30 MINUTES. ROLL AND FOLD 2
MORE TIME, EXACTLY AS BEFORE, THEN WRAP AND REFRIGERATE FOR 30
MINUTES MORE. ROLL DOUGH INTO A RECTANGLE 1/8" THICK. CUT INTO
TRIANGLES ABOUT 6" AT THE BASE AND 8" LONG. IF DESIRED, PLACE FILLING
IN THE CENTER OF EACH TRIANGLE. ROLL TRIANGLES UP FROM BASE TO POINT
AND PLACE ON 2 UNGREASED BAKING SHEETS. CROISSANTS SHOULD BE ATLEAST
1 1/2 INCHES APART ALL AROUND. CURVE ENDS INWARD TO FORM A CRESCENT
SHAPE. COVER AND LET RISE FOR ABOUT 2 HOURS (UNTIL VERY PUFFY AND
DOUBLED.) BRUSH EACH CROISSANT WITH EGG YOLK MIXTURE. BAKE AT 400 DEG
F. FOR ABOUT 20 TO 25 MINUTES. VARIATIONS: ALMOND FILLING, IN A
BLENDER WHIRL 1/3 CUP UNBLANCHED ALMONDS UNTIL FINELY GROUND. STIR IN
1/3 CUP ALL PURPOSE FLOUR AND 1/3 CUP SUGAR. WORK IN 1/3 CUP UNSALTED
BUTTER WITH BLENDER. ADD 1/4 TEASPOON ALMOND EXTRACT. PLACE 1
TABLESPOON MIXTURE IN THE CENTER OF EACH CROINSSANT BEFORE ROLLING
UP. FRUIT FILLING, FILL EACH CROISSANT WITH 1 TABLESPOON CANNED FRUIT
PIE FILLING. BAKE AS DIRECTED AND SPRINKLE EACH WITH POWDERED SUGAR
WHILE STILL HOT.