Post by chief_cook2 on Mar 10, 2004 10:00:02 GMT -6
4 Tbl white sugar
1 tsp salt
1-1/4 cup cold water
2-1/2 packages of yeast (3 Tbl)
4 Tbl powdered milk
5-1/4 cups flour
2/3 pound butter
1 egg yolk, beaten with 1 Tbl milk
Directions:
Make the dough 10 hours ahead of time:
Dissolve the sugar and salt in one-third of the water.
In a separate bowl, mix the yeast into the remaining water,
then add the powdered milk.
Place the flour in a mixer bowl. Then, on low speed, using
the dough hook, beat in first the sugar mixture, then the
yeast mixture. Stop beating as soon as all ingredients
are well mixed and the dough comes away from the bowl
(about 7 minutes). DO NOT overwork the dough.
Rising:
Cover the dough with a tea towel and leave to rise in
a warm place. (75 degrees with NO drafts) for about 30 minutes.
Knock back the dough by quickly flipping it over with
your fingers to release the carbon gases. DO NOT overwork
the dough now or it will be too heavy. Cover with plastic
wrap and place in the refrigerator for 6 to 8 hours.
Cut an X or a cross in the top of the dough. On a lightly
floured surface, roll the ball of dough in four places,
from the center out, so you roll out a shape that looks
like a head with four ears. Put the butter in the center.
The butter should be cold but not solid. Fold the four
ears into the center.
Lightly flour the work surface and roll the dough into a
rectangle about the size a medium cookie sheet. Then
fold that into three sections on top of each other. Cover
with plastic wrap and chill.
Repeat this process three times.
Roll the dough again to the size of a medium cookie sheet.
Cut the dough into two long strips. Cut squares and cut
the squares in half to form triangles. You should have 16
to 18 triangles.
Place the triangles on a surface and roll them toward you
so the pointy end stays underneath. Put them on a baking
sheet and turn the ends in to form the crescent shape.
Lightly brush the croissants with an egg wash, working
from the inside outwards so the layers of dough do not
stick together. Leave to rise in a very warm, preferably
humid area free of draft (75 to 85 degrees) until they
have doubled in size (about two hours).
You can now freeze the croissants for later baking or
continue with the recipe. If croissants were frozen,
you thaw them before baking.
To bake:
Lightly glaze the croissants again with egg wash.
Put in an oven preheated to 450 degrees and bake
for approximately 15 minutes.