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Croissants Mix 2 1/2 tsp.
yeast in 6 T. warm water with 2 tsp. sugar. Let liquefy completely. In Kitchen Aid mixing
bowl with dough hook, measure 3 1/2 c. unbleached
flour Dissolve 4 tsp.
sugar and 1 T. salt in 1 1/3 c. tepid
milk. Pour yeast mixture and milk
mixture into flour along with 1/4 c. vegetable
oil. Turn on mixer and
mix until dough is formed and kneaded, adding additional flour if too
sticky. Scrape into straight-sided 3
quart bowl and let rise to 3X the original volume. Deflate dough and let rise again until
double. Turn onto lightly floured
plate, place in plastic bag and chill at least 1/2 hour. |
When ready to
proceed, bash 2 sticks of chilled unsalted butter (1/2 lb.) into submission
(i.e., a thin continuous sheet) on a floured surface. Set butter aside and roll out dough into
20"x12" rectangle. Place butter
on two thirds of dough, and fold other third over. Roll out and repeat folding into thirds and
rolling four times. Chill dough in
floured, sealed plastic bag. When ready to shape
croissant, roll dough into rectangle and divide in half. Roll one half into 20" x 5"
rectangle and cut in half, chilling one half while working on the other. Elongate half to 15" x 5"
rectangle and divide into 3 squares, then cut each square in half diagonally. Roll into croissant shape, place on greased
baking sheet and cover lightly with plastic.
Let rise till light. Brush with 1 egg,
beaten with 1 tsp. water. Bake at 475 degrees
for 12 - 15 minutes. Serve with peach
preserves. |
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