Yield: 24 Rolls
Notes: The dough may be refrigerated for up to 3 days or frozen for up to 6 months. Defrost frozen dough in the refrigerator for 24 hours before using.
Hints for Croissants:
1) Stiffen dough. Take water out or add flour in to make the dough stiffer so it can hold its shape better. Dough should have the stiffness of French Bread dough.
2) Use commercial butter. Commercial butter or margarine has higher melting point. However, consumers may not be able to get hold of commercial butter.
3) Dough temperature should be about 70ºF. Butter should be about 75º to 80ºF.
4) Be careful not to tear the dough. Butter may leak out.
5) Proof box should be about 80º to 85ºF. There should be no moisture in proof box. Moisture makes dough too soft. It should be dry heat in proof box.
6) Don't cover croissants with anything in proof box. May retain moisture.
7) Dough should be allowed to rest at 65º to 70ºF for about 4 to 5 hours. Fermentation loosens the dough.
8) There should be about 27% fat and 50% water based on dough weight.
9) Sometimes an egg is used (in big batches) to give a little leavening.
10) Brush circle of dough with egg wash before rolling up into crescents to hold its shape better.
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup cold water
2 tablespoons vegetable oil
3 cups bread flour (15 ounces)
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
1/4 cup powdered buttermilk
1/2 pound frozen unsalted butter, cut into 16 pieces
8. When the final turn is completed, put the dough into a plastic bag and chill in the freezer for about 30 minutes, or refrigerate for at least 1 hour, before using.
9. Divide the dough in half. Wrap one portion and keep in the refrigerator. On a lightly floured surface, roll the dough to a 16-inch circle. Dust off any excess flour. Transfer the dough to a baking sheet and refrigerate for 20 minutes until firm.
10. Return dough to a lightly floured surface. Using a sharp knife, cut the dough into 12 pie-shaped wedges. Roll up each wedge, beginning at wide end, pulling outward slightly to stretch the dough as you roll it. Place on an ungreased baking sheet with the center point tucked under firmly. Curve the ends slightly to form a crescent shape.
11. Repeat for the remaining triangles, spacing the croissants about 2 inches apart. Cover with plastic wrap and set aside in a warm place to rise until puffy, about 1 1/2 hours. Repeat for the remaining dough.
12. Preheat oven to 350ºF.
13. In a small bowl beat the egg with a fork. Brush the croissants with the beaten egg. Place the baking sheet on another sheet and bake in the upper third of the preheated oven until the croissants are golden brown and baked through, about 20 minutes. Serve warm. Makes 2 dozen rolls.
Servings:
Notes: The dough may be refrigerated for up to 3 days or frozen for up to 6 months. Defrost frozen dough in the refrigerator for 24 hours before using.
Hints for Croissants:
1) Stiffen dough. Take water out or add flour in to make the dough stiffer so it can hold its shape better. Dough should have the stiffness of French Bread dough.
2) Use commercial butter. Commercial butter or margarine has higher melting point. However, consumers may not be able to get hold of commercial butter.
3) Dough temperature should be about 70ºF. Butter should be about 75º to 80ºF.
4) Be careful not to tear the dough. Butter may leak out.
5) Proof box should be about 80º to 85ºF. There should be no moisture in proof box. Moisture makes dough too soft. It should be dry heat in proof box.
6) Don't cover croissants with anything in proof box. May retain moisture.
7) Dough should be allowed to rest at 65º to 70ºF for about 4 to 5 hours. Fermentation loosens the dough.
8) There should be about 27% fat and 50% water based on dough weight.
9) Sometimes an egg is used (in big batches) to give a little leavening.
10) Brush circle of dough with egg wash before rolling up into crescents to hold its shape better.
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup cold water
2 tablespoons vegetable oil
3 cups bread flour (15 ounces)
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
1/4 cup powdered buttermilk
1/2 pound frozen unsalted butter, cut into 16 pieces
8. When the final turn is completed, put the dough into a plastic bag and chill in the freezer for about 30 minutes, or refrigerate for at least 1 hour, before using.
9. Divide the dough in half. Wrap one portion and keep in the refrigerator. On a lightly floured surface, roll the dough to a 16-inch circle. Dust off any excess flour. Transfer the dough to a baking sheet and refrigerate for 20 minutes until firm.
10. Return dough to a lightly floured surface. Using a sharp knife, cut the dough into 12 pie-shaped wedges. Roll up each wedge, beginning at wide end, pulling outward slightly to stretch the dough as you roll it. Place on an ungreased baking sheet with the center point tucked under firmly. Curve the ends slightly to form a crescent shape.
11. Repeat for the remaining triangles, spacing the croissants about 2 inches apart. Cover with plastic wrap and set aside in a warm place to rise until puffy, about 1 1/2 hours. Repeat for the remaining dough.
12. Preheat oven to 350ºF.
13. In a small bowl beat the egg with a fork. Brush the croissants with the beaten egg. Place the baking sheet on another sheet and bake in the upper third of the preheated oven until the croissants are golden brown and baked through, about 20 minutes. Serve warm. Makes 2 dozen rolls.
Servings:
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