Croissants

Name: Croissants
Yield: Yield: 18 croissants.
Ingredients: 2½ cups flour; 2 Tbsp butter; 1 Tbsp sugar; ½ tsp salt; ½ cup chilled butter, cut in chunks; 1 egg yolk plus 2 tsp water; 1 egg yolk plus 2 tsp water; ½ tsp sugar; ¼ cup warm water (105°F to 115°F); 1 pkg active dry yeast (1 Tbsp); 1 cup milk (1%)

Preparation info

Yield:
18
croissants.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

These croissants are light and flaky. Well worth the effort!

Ingredients

½ tsp sugar
¼ cup warm water (105°F to 115°F)
1

Bread
Vegetarian
Microwave

Method

In measuring cup, dissolve ½ tsp sugar in warm water. Sprinkle yeast over and let stand for 8 to 10 minutes, until foamy. Stir to dissolve. Microwave milk until steaming, about 1½ minutes on High; cool to lukewarm.

Steel Blade or Dough Blade: (Use dough cycle if your machine has one.) Process flour with 2 Tbsp butter, 1 Tbsp sugar and salt for 10 seconds. Add dissolved yeast mixt