DOUGHS
- 24 -
Croissants
Method
1. Measure the water, butter, sugar, salt, egg, flour and dry milk into the baking pan. Tap container firmly
to level ingredients then sprinkle yeast in center of flour.
2. Insert and lock baking pan securely into baking unit, close lid. Select DOUGH setting and push
START. The machine will beep when dough is finished. (The OPERATION light will flash). Push
RESET then unplug the unit.
3. When BEEP sounds, remove dough from baking pan. Turn dough out into greased bowl. Cover with
plastic wrap. Place the dough in a refrigerator and allow to rest 30 minutes.
4. Roll dough into 13 X 9 inch rectangle on a lightly floured surface. Using about 4 Tbsp. softened
butter. Butter 2/3 of the dough while leaving 1/3 of the dough unbuttered.
5. Fold dough into thirds and repeat step 4 twice more. Add flour to rolling surface as needed to prevent
sticking. Cover securely with plastic wrap and place in the refrigerator for 1 to 2 hours or overnight.
(In summer, place the dough in the freezer. Must thaw slightly before continuing.)
6. Cut the dough in halves and roll each half to 1/4 inch thick. Cut the dough into isosceles triangles.
(Wide end should be about 3-1/2 inches.)
7. Roll each triangle loosely starting from the wide end, lay with seam-side down. Curve ends.
8. Place them on the greased baking pan. Allow to rise for about 40 to 50 minutes or until the size
doubles. Brush lightly with egg glaze.
9. Bake at 375 degrees for 10 to 15 minutes, or until golden brown and flaky.
Makes 16 croissants.
2 Large Egg
3 cups Bread Flour
1 cup All Purpose Flour
4 Tbsp. Dry Milk
2 tsp. Active Dry Yeast
1-1/3 cups Butter, Softened
Egg Glaze:
1 Medium Egg, beaten
2 tsp. Water
CROISSANTS
1 cup Water
4 Tbsp. Butter
4 Tbsp. Sugar
1 tsp. Salt
