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Basic
16 oz. (3
1
/4 C) bread flour
2 TBSP sugar
3 TBSP dry milk
1
1
/2 tsp salt
8 fl.oz. (1 C) water
2 TBSP butter or margarine
2 tsp dry yeast
7 oz. butter or margarine,
chilled for folding in the
dough
1 egg, beaten for brushing
on top
Croissants (Yield 18)
Make the dough according to instructions
1 on P.7—9.
Place the dough in a greased bowl. Cover.
2 Rest the dough in the refrigerator for 30
minutes.
Roll 7 oz. of
3 chilled butter
between two
sheets of waxed
paper into a 10
X
7
inch rectangle.
Place back in the
refrigerator. Chill at
least 1 hour.
Roll out the
4 dough on a
lightly floured
surface into a
12 inch square.
Place the rolled
5 out butter over
two-thirds of the
dough.
Fold the third
without butter over
the center third.
Fold the
6 remaining third
on top. Seal edges.
Rest the dough in
the refrigerator for
20 to 30 minutes.
Place the dough at
7 right angles to the
previous position in
#5. Roll out into
12 inch square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Fold and roll twice
more. Wrap and chill
after each rolling. After
the final folding, chill
several hours or
overnight.
Cut dough
8 crosswise into
thirds. Cut each
third in thirds. Cut
each third
diagonally to form
two triangles.
Roll up each
9 triangle loosely,
starting from the
side opposite the
point. Curve ends.
Place seam
10 side down on
a greased baking
pan. Spray water
on top. Proof at
90¡F for 30 to 50
minutes or until
nearly doubled.
Brush with beaten egg. Bake in 375¡F oven
11 for 10 to 15 minutes or until golden brown.
Select DOUGH mode
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
<
Note for measuring flour
>
The amounts shown in ( ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
( ) : measurements not as precise as weight measurements.