http://breadcakeandpastries.com Blog Information about Cake, Pastry and Bread Fri, 03 Sep 2010 13:21:58 +0000 http://wordpress.org/?v=2.9 en hourly 1 http://breadcakeandpastries.com/croissant-recipe/ http://breadcakeandpastries.com/croissant-recipe/#comments Sat, 20 Dec 2008 06:27:42 +0000 hartanto http://breadcakeandpastries.com/?p=226 1 cup milk
1 tablespoon
1 tablespoon sugar
1/2 teaspoon salt
1 package compressed or active dry yeast
1/4 cup warm water (105 to 115 F)
2 3/4 to 3 cups all-purpose flour
1 cup (1/2 pound) butter, softened
1 egg yolk
1 tablespoon milk

1. Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewarm
2. Dissolve yeast in warm water in a larger bowl. Add milk mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to make a soft dough.
3. Turn dough onto a floured surface; continue to work in flour until dough can be kneaded. Knead until smooth and elastic (about 5 minutes)
4. Shape dough into a ball and place in an oiled bowl; Turn to oil top of dough. Cover; let rise in a warm place until double in bulk (about 45 minutes)
5. Punch down dough; Roll out on floured surface to form a rectangle about 1/4 inch thick
6. Cut butter in slice (just soft enough to spread but not melted). Spread over center one-third section of rectangle. Fold each extending side of butter, pressing together the open edges to seal. Roll out again until rectangle is 3/8 inch thick. Turn dough occasionally, flouring surface lightly to to prevent sticking. Fold in thirds again  to make a squarish rectangle. Roll dough and fold again in the manner. Wrap dough in waxed paper or foil; Chill 30 minutes. If at any time dough oozes butter and becomes sticky while rolling, chill until butter is more firm.
7. Roll and fold again 2 more times exactly as directed before. Chill dough again another 30 minutes.
8. Roll dough into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide. Cut triangle out of each strip to measure about 6×8x6 inches. Roll up each triangle of dough from a 6-inch edge, pinching tip to seal. Shape each roll into a crescent. Place, point down, 1 1/2 inches apart on ungreased baking seat.
9. Cover; let rise until double in bulk (30 to 45 minutes).
10. Brush each roll with mixture of egg yolk and 1 tablespoon milk.
11. Bake at 425 F 15 minutes, or until brown. Remove from baking sheet and cool on wire rack. Serve warm.

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