Croissants are a type of bread that is made from dough that is rolled out into thin layers, folded over, and then rolled out again. The dough is then baked until it is golden brown and flaky.There are many different variations of croissants, including chocolate, almond, and Pain au Chocolat (which is a croissant filled with chocolate).
EGG YOLK BEATEN WITH 1 TABLESPOON OF MILK IN A LARGE BOWL DISSOLVE YEAST IN WARM WATER.
STIR IN MILK, SUGAR, SALTAND GLUTEN FLOUR.
GRADUALLY ADD 2 CUPS OF BREAD FLOUR.
BEAT WITH HEAVYMIXER FOR 5 MINUTES ON HIGH SPEED (OR BEAT BY HAND FOR 15 MINUTES) UNTILDOUGH IS ELASTIC AND PULLS AWAY FROM SIDES OF BOWL.
COVER AND LET RISE FOR1 1/2 HOURS OR UNTIL DOUBLED IN BULK.
SCRAPE DOUGH OUT ONTO A LIGHTLYFLOURED BAKING SHEET.
COVER WITH PLASTIC WRAP AND REFRIGERATE FOR 30MINUTES.
MEANWHILE, CUT BUTTER STICKS INTO THIN SLICES, PLACE ON WAXEDPAPER, REFRIGERATE UNTIL VERY COLD.
SPRINKLE ABOUT 1 TABLESPOON FLOUR ON ACOOL SURFACE.
ROLL OUT DOUGH TO FORM A RECTANGLE ABOUT 1/4 THICK.
ARRANGEBUTTER SLICES, SLIGHTLY OVER LAPPING, IN THE CENTER 1/3 OF THE DOUGH.
FOLDEACH EXTENDING SIDE OVER THE BUTTER.
ROLL AGAIN TO 3/8 THICKNESS.
TURNDOUGH OVER WHILE ROLLING TO FLOUR SURFACE TO PREVENT STICKING.
USE ASLITTLE FLOUR AS POSSIBLE.
FOLD DOUGH IN THIRDS AGAIN TO MAKE A SQUARISHRECTANGLE.
ROLL AND FOLD DOUGH AGAIN THE SAME WAY.
WRAP DOUGH IN PLASTICWRAP AND REFRIGERATE FOR 30 MINUTES.
ROLL AND FOLD 2 MORE TIME, EXACTLY ASBEFORE, THEN WRAP AND REFRIGERATE FOR 30 MINUTES MORE.
ROLL DOUGH INTO ARECTANGLE 1/8 THICK.
CUT INTO TRIANGLES ABOUT 6 AT THE BASE AND 8 LONG.
IF DESIRED, PLACE FILLING IN THE CENTER OF EACH TRIANGLE.
ROLL TRIANGLESUP FROM BASE TO POINT AND PLACE ON 2 UNGREASED BAKING SHEETS.
CROISSANTSSHOULD BE ATLEAST 1 1/2 INCHES APART ALL AROUND.
CURVE ENDS INWARD TO FORMA CRESCENT SHAPE.
COVER AND LET RISE FOR ABOUT 2 HOURS (UNTIL VERY PUFFYAND DOUBLED.
) BRUSH EACH CROISSANT WITH EGG YOLK MIXTURE.
BAKE AT 400 DEGF.
FOR ABOUT 20 TO 25 MINUTES.
VARIATIONS: ALMOND FILLING, IN A BLENDER WHIRL 1/3 CUP UNBLANCHED ALMONDSUNTIL FINELY GROUND.
STIR IN 1/3 CUP ALL PURPOSE FLOUR AND 1/3 CUP SUGAR.
WORK IN 1/3 CUP UNSALTED BUTTER WITH BLENDER.
ADD 1/4 TEASPOON ALMONDEXTRACT.
PLACE 1 TABLESPOON MIXTURE IN THE CENTER OF EACH CROINSSANTBEFORE ROLLING UP.
FRUIT FILLING, FILL EACH CROISSANT WITH 1 TABLESPOON CANNED FRUIT PIEFILLING.
BAKE AS DIRECTED AND SPRINKLE EACH WITH POWDERED SUGAR WHILESTILL HOT.
Ingredients
Directions
EGG YOLK BEATEN WITH 1 TABLESPOON OF MILK IN A LARGE BOWL DISSOLVE YEAST IN WARM WATER.
STIR IN MILK, SUGAR, SALTAND GLUTEN FLOUR.
GRADUALLY ADD 2 CUPS OF BREAD FLOUR.
BEAT WITH HEAVYMIXER FOR 5 MINUTES ON HIGH SPEED (OR BEAT BY HAND FOR 15 MINUTES) UNTILDOUGH IS ELASTIC AND PULLS AWAY FROM SIDES OF BOWL.
COVER AND LET RISE FOR1 1/2 HOURS OR UNTIL DOUBLED IN BULK.
SCRAPE DOUGH OUT ONTO A LIGHTLYFLOURED BAKING SHEET.
COVER WITH PLASTIC WRAP AND REFRIGERATE FOR 30MINUTES.
MEANWHILE, CUT BUTTER STICKS INTO THIN SLICES, PLACE ON WAXEDPAPER, REFRIGERATE UNTIL VERY COLD.
SPRINKLE ABOUT 1 TABLESPOON FLOUR ON ACOOL SURFACE.
ROLL OUT DOUGH TO FORM A RECTANGLE ABOUT 1/4 THICK.
ARRANGEBUTTER SLICES, SLIGHTLY OVER LAPPING, IN THE CENTER 1/3 OF THE DOUGH.
FOLDEACH EXTENDING SIDE OVER THE BUTTER.
ROLL AGAIN TO 3/8 THICKNESS.
TURNDOUGH OVER WHILE ROLLING TO FLOUR SURFACE TO PREVENT STICKING.
USE ASLITTLE FLOUR AS POSSIBLE.
FOLD DOUGH IN THIRDS AGAIN TO MAKE A SQUARISHRECTANGLE.
ROLL AND FOLD DOUGH AGAIN THE SAME WAY.
WRAP DOUGH IN PLASTICWRAP AND REFRIGERATE FOR 30 MINUTES.
ROLL AND FOLD 2 MORE TIME, EXACTLY ASBEFORE, THEN WRAP AND REFRIGERATE FOR 30 MINUTES MORE.
ROLL DOUGH INTO ARECTANGLE 1/8 THICK.
CUT INTO TRIANGLES ABOUT 6 AT THE BASE AND 8 LONG.
IF DESIRED, PLACE FILLING IN THE CENTER OF EACH TRIANGLE.
ROLL TRIANGLESUP FROM BASE TO POINT AND PLACE ON 2 UNGREASED BAKING SHEETS.
CROISSANTSSHOULD BE ATLEAST 1 1/2 INCHES APART ALL AROUND.
CURVE ENDS INWARD TO FORMA CRESCENT SHAPE.
COVER AND LET RISE FOR ABOUT 2 HOURS (UNTIL VERY PUFFYAND DOUBLED.
) BRUSH EACH CROISSANT WITH EGG YOLK MIXTURE.
BAKE AT 400 DEGF.
FOR ABOUT 20 TO 25 MINUTES.
VARIATIONS: ALMOND FILLING, IN A BLENDER WHIRL 1/3 CUP UNBLANCHED ALMONDSUNTIL FINELY GROUND.
STIR IN 1/3 CUP ALL PURPOSE FLOUR AND 1/3 CUP SUGAR.
WORK IN 1/3 CUP UNSALTED BUTTER WITH BLENDER.
ADD 1/4 TEASPOON ALMONDEXTRACT.
PLACE 1 TABLESPOON MIXTURE IN THE CENTER OF EACH CROINSSANTBEFORE ROLLING UP.
FRUIT FILLING, FILL EACH CROISSANT WITH 1 TABLESPOON CANNED FRUIT PIEFILLING.
BAKE AS DIRECTED AND SPRINKLE EACH WITH POWDERED SUGAR WHILESTILL HOT.
