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Quicker Croissants |
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Serves: 32 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Quicker Croissants recipe on the web!!___ cup butter or margarine _ cups flour _ cup butter cold, or margarine, cut in 1/4 -inch slices _ cup water warm (105° to 115°) _ package yeast active dry _ cup flour ___ cup half and half ___ cup sugar _ egg _ 1/2 teaspoons salt _ egg _ tablespoon water In a small saucepan over low heat, melt butter or margarine. Remove from heat; set aside. In a food processor bowl fitted with the metal blade, place flour. Distribute butter or margarine slices over top of flour; cover. Process with ten to twelve on-off bursts until butter or margarine pieces are the size of large peas. Remove metal blade and transfer mixture to a large bowl. Replace metal blade. Place warm water and yeast in processor bowl; cover. Process with two on-off bursts. Add flour, half-and-half, sugar, egg, salt and melted butter or margarine; cover. Process for 10 seconds or until smooth. Pour liquid-yeast mixture over flour-butter mixture. With a wooden spoon or spatula, quickly and gently stir just until all the flour is moistened. Tightly cover and refrigerate at least 4 hours or up to 4 days. On a lightly floured surface, knead five or six times to release air. Form into a ball and cut into four portions. Shape one portion at a time, keeping remaining portions in refrigerator until ready to shape. Roll each portion into a 14-inch circle. With a sharp knife, cut into eight equal wedges. Loosely roll each wedge from wide end toward point; curl ends to form a crescent shape and place 1 1/2 to 2 inches apart on ungreased baking sheets. Cover and let rise in a warm place, free from drafts, until doubled, about 1 1/2 to 2 hours. (Keep away from a heat source such as stove, heat register or sunny area to keep butter layers from melting.) Preheat oven to 325°. In a small bowl, lightly beat egg and water. Brush tops of croissants with egg mixture. Bake for 25 to 30 minutes or until golden brown. Immediately remove from baking sheets with a metal spatula and serve warm or cool on wire racks. Baked croissants can be frozen in an airtight container up to 1 month. To reheat, place croissants on baking sheets and bake in a preheated 325° oven for 10 to 12 minutes or until heated through. Cloverleaf Dinner Rolls Food Processor Whole Wheat Bread Freezer French Toast Maple Pecan Rolls Prune-Pecan Coffee Cake Quick Buttery Yeast Dough Quicker Croissants Night Owl Sweet Rolls |
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