Ingredients
- 2# whole milk
- 2 oz yeast
- 2 oz sugar
- 1 oz salt
- 6 oz butter, soft
- 3# 8oz bread flour
- 2# butter for rolling-in
Directions
1. scald milk; cool to lukewarm; dissolve yeast
2. add remaining ingredients, except 2# butter
3. mix to smooth dough; do not develop gluten
4. ferment til double; punch down; spread on sheet pan; retard about 30 minutes
5. flatten 2# butter so that it will cover approx 2/3 of the dough
6. roll in @ 3 3-folds; retard overnight
7. roll oout to 1/4"; cut into isoscles triangles; roll up from base
8. proff til double and soft; egg wash
9. bake at 400 degrees
Print this recipe
Submitted 6/13/05.
Source: gisslen + own notes
Submitted By: bob dig
rrdig@aol.com
croissant