Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Sunday, 13-Apr-2008 12:33 Email | Share | Bookmark
Croissant

 
 
 
This recipe produces a more bread-like croissants, since I'm not too much of fan of the crumbly, pastry version.....


Croissant

1 cup warm milk
1 tsp sugar
1 tbsp yeast
1 cup flour
3/4 cup milk, room temperature
1 1/2 tsp salt
1/4 cup sugar (second amount)
1 beaten egg
1/2 cups melted and cooled butter

4 cups flour
1 cup cold butter (second amount)

Stir warm milk and sugar together. Add yeast then let stand 10 minutes. Stir well. Add flour; beat well. Add milk, salt,sugar and egg. Beat until smooth. Add melted butter; beat and set aside.

In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour . Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight.

Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12" or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant, roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. This could take in excess of two hours.

Preheat oven to 185 C. Place croissants in oven and bake for 15 - 20 minutes until golden.



For my naughtius maximus version, I combined sugar with cinnamon and sprinkled on each dough wedge before rolling them into the crescent-shaped croissant.....



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