Paris Croissant
Paris Croissant
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Yang, Eric
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Quick Butter Croissants

 

 

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Wicker Basket with Croissants and Breads, Clos Des Iles, Le Brusc, Var, Cote d'Azur, France
Wicker Basket with Croissants and Breads, Clos Des Iles, Le Brusc, Var, Cote d'Azur, France
Photographic Print

Karlsson, Per
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Quick Butter Croissants
Gourmet Archives

1 envelope yeast
1 cup all-purpose flour
3/4 cup evaporated milk
1 egg
1/3 cup granulated sugar
1/2 stick (1/4 cup) unsalted
butter, melted
1 1/2 teaspoons salt
4 cups flour
2 sticks (1 cup) unsalted butter

In a bowl, sprinkle yeast over 1 cup warm water to soften. Stir in 1 cup
all-purpose flour, evaporated milk, egg, granulated sugar, melted butter,
and 1 1/2 teaspoon salt. Stir the mixture until smooth and set aside. Put
4 cups flour and 2 sticks (1 cup) cold butter in a large bowl. With a
pastry blender cut in the butter until it is the size of kidney beans. Add
the yeast mixture and stir the dough only until the flour is moistened.
Cover bowl tightly with plastic wrap and refrigerate the dough for at
least 4 hours, or up to 4 days.
Put the ball of dough on a lightly floured board and knead it about 6
times. There will still be sizable pieces of butter in the dough. Divide the dough into 4 parts ad roll 1 part at a time into a circle about 17 inches in diameter, always refrigerating the remaining dough. Cut each circle into
8 wedges starting at the broad end. Put the rolls on ungreased baking
sheets and shape them into crescents. Cover them lightly with a tea
towel and let them stand at room temperature until dough has risen.
Brush tops with 1 egg mixed with 1 tablespoon water. Bake at 325
degrees F. for 35 minutes.
To reheat, arrange in a single layer on baking sheet and bake 10
minutes at 350 degrees F. They can also be frozen.
 

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