• 1/30 Nat Croissant Day 1

    From Dave Drum@1:229/452 to All on Fri Jan 28 19:32:58 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Whole-wheat Croissants
    Categories: Breads
    Yield: 24 Servings

    2 tb Yeast
    3/4 c Water; warm
    1 3/4 c Whole wheat pastry flour
    1/2 c Water
    1 1/2 tb Honey
    2 c Butter; 1/2" pieces
    1 lg Egg
    1 tb Water

    Combine yeast and warm water, stirring a little to
    dissolve yeast. Let sit about 10 minutes. Add 1/2 of
    flour; add water and honey; whisk until smooth. Cover
    bowl and let stand 1 1/2 hours.

    Combine remaining flour with butter, and flatten
    butter pieces. Pour yeast batter into flour mixture;
    fold together with spatula; just moisten flour without
    breaking butter pieces.

    Turn dough onto lightly floured surface. Pat dough
    down and roll into a 18" x 12" rectangle; if too
    sticky, sprinkle with flour. Use a metal spatula to
    fold 1/3 of dough toward center; then fold from other
    side, 1/3 of dough over first 1/3. Lift folded dough
    off work surface, and scrape surface clean. Sprinkle
    work area with flour and repeat, rolling and folding 3
    more times. Dough must be hard; if not, freeze for 45
    minutes.

    Pat dough into rectangle. Cut into parts, 1 part for
    each 4 croissants. For instance, for 24 croissants:
    cut in 1/2 lengthwise, then cut each half into 3
    pieces, for a total of 6 (4x6). Work with one piece
    at a time, holding others in refrigerator until
    ready to use.

    Roll each piece individually into 5 1/2" x 14"
    rectangles. Cut into two 5 1/2" x 7" pieces. Cut
    each piece diagonally to form 4 triangles; roll from
    wide end to point. Place on ungreased cookie sheets.
    Curve ends to crescent shape.

    Beat egg with water; brush croissants with this and
    set them aside 1 hour. Reglaze with egg/water mixture.

    Bake at 375ºF until puffed and brown. Let cool slightly
    and serve.

    From: http://www.recipesource.com

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  • From Dave Drum@1:2320/105 to All on Mon Jan 29 13:44:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Buttery Croissants
    Categories: Breads
    Yield: 36 rolls

    1 1/2 c Butter, softened
    1/3 c A-P flour

    MMMMM--------------------------DOUGH---------------------------------
    1/4 oz Env active dry yeast
    1/4 c Warm (115-|F/46-|C) water
    1 c Warm ( (110-# to 115-#) milk
    1/4 c sugar
    1 lg Egg; room temp
    1 ts Salt
    3 1/2 c A-P flour

    In a small bowl, beat butter and flour until combined;
    spread into a 12x6-in. rectangle on a piece of waxed
    paper. Cover with another piece of waxed paper;
    refrigerate for at least 1 hour.

    In a large bowl, dissolve yeast in warm water. Add the
    milk, sugar, egg, salt and 2 cups flour; beat until
    smooth. Stir in enough remaining flour to form a soft
    dough. Turn onto a floured surface; knead until smooth
    and elastic, about 6-8 minutes.

    Roll dough into a 14" square. Remove top sheet of waxed
    paper from butter; invert onto half of dough. Remove
    waxed paper. Fold dough over butter; seal edges.

    Roll into a 20" X 12" rectangle. Fold into thirds.
    Repeat rolling and folding twice. (If butter softens,
    chill after folding.) Wrap in plastic; refrigerate
    overnight.

    Unwrap dough. On a lightly floured surface, roll into a
    25" X 20" rectangle. Cut into 5" squares. Cut each
    square diagonally in half, forming 2 triangles.

    Roll up triangles from the wide end; place 2 in. apart
    with point down on ungreased baking sheets. Curve ends
    down to form crescent shape. Cover and let rise until
    doubled, about 45 minutes.

    Bake @ 375-|F/190-|C until golden brown, 12-14 minutes.
    Remove to wire racks. Serve warm.

    Loraine Meyer, Bend, Oregon

    Makes: about 3 dozen

    RECIPE FROM: https://www.tasteofhome.com

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