From Paulette Vickery's Recipe Collection

Croissants

breads

3/4 cup water
1 tablespoon butter
1 teaspoon salt
1 tablespoon sugar
2 cup bread flour
2 tablespoon dry milk

To make this dough recipe use dough cycle of bread maker. After beginning dough cycle roll 1 stick butter between 2 sheets of waxed paper, into a 10-17 rectangle. Chill at least 1 hour. When cycle ends remove dough from pan and roll into a 12-12 inch square, 1/4 inch thick, on a lightly floured board. Center chilled butter on dough. Fold uncovered dough over butter so that 3 layers are formed. Seal edges. Roll dough again to form a 20-14 inch rectangle. Fold and roll 2 more times. Wrap dough in plastic wrap and chill in freezer for 20 minutes. Remove dough from plastic wrap and return to lightly floured board. Repeat folding and rolling 3 more times. Roll dough into a 10-15 rectangle about 1/8 inch thick. Cut rectangle into 6 5-5 inch squares. Cut each square in half to form 12 triangles. Roll each triangle loosely starting with wide end. Place seam side down on greased baking pan. Curve ends of dough to form crescent shape. Brush with water. Cover with damp cloth and allow to rise in a warm, draft free area 45-50 minutes or until doubled in size. Brush lightly with egg mixture of 1 beaten egg and 1 tablespoon water. Bake at 375 degrees, 10-15 minutes or until golden brown and flaky. Makes 12 croissants.

Yield: 12 servings




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