Half a croissant, on a plate, with a sign in front of it saying '50c'
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[This account was destroyed in a disk crash in October 2004 and has been partially restored from a cached copy. If it is yours, please send e-mail to <bakesperson@halfbakery.com> to reclaim it. ]

1 cup milk 1 tbsp butter (first amount) 1 tbsp sugar 1 tsp salt 1 pkg dry yeast 1/4 cup warm water 2 1/2 cup unbleached flour 1 cup cold butter (second amount)

Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.

While mixture is cooling, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic and sticky.

Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes.

While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin.

Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.

Cover the dough and place in the refrigerator for 2 hours or more. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness once more. Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Place on baking sheets lined with parchment paper. Leave enough room for each croissant to triple in size. Chill for 30 minutes in the refrigerator before baking.

Preheat oven to 400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.

[Jul 07 2004]


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