Croissants (Kh) Recipe

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Croissants (Kh) Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Croissants (Kh)

Ingredients

1 cup milk
1 tbsp oil
1 tbsp sugar
1/2 tsp salt
1 package compressed or active dry
1 yeast
1/4 cup warm water (105 to 115)
2 3/4 to 3 cups all-purpose flour
1 cup (1/2 pound) butter,
1 softened
1 egg yolk
1 tbsp milk

Preparation

Heat 1 cup milk, oil, sugar, and salt in a saucepan; cool to lukewanm.
Dissolve yeast in warm water in a large bowl. Add milk mixture and 1
cup flour; beat until smooth. Stir in enough remaining flour to make
a soft dough. Turn dough onto a floured surface; continue to work in
flour until dough can be kneaded. Knead until smooth and elastic
(about 5 minutes). Shape dough into a ball and place in an oiled
bowl; turn to oil top of dough. Cover; let rise in a warm place until
double in bulk (about 45 minutes). Punch dough down. Roll out on
floured surface to form a rectangle about l/4 inch thick. Cut butter
in slices (just soft enough to spread but not melted). Spread over
center one-third section of rectangle. Fold each extending side of
butter, pressing together the open edges to seal. Roll out again
until rectangle is 3/8 inch thick. Turn dough occasionally, flouring
surface lightly to prevent sticking. Fold in thirds again to make a
squarish rectangle. Roll dough and fold again in the same manner.
Wrap dough in waxed paper or foil; chill 30 minutes. If at any time
dough oozes butter and becomes sticky while rolling, chill until
butter is more firm. Roll and fold again 2 more times exactly as
directed before. Chill dough again another 30 minutes. Roll dough
into a rectangle about 1/8 inch thick. Cut into strips 6 inches wide.
Cut triangles out of each strip to measure about 6x8x6 inches. Roll
up each triangle of dough from a 6-inch edge, pinching tip to seal.
Shape each roll into a crescent. Place, point down, 1 1/2 inches
apart on ungreased baking sheet. Cover; let rise until double in bulk
(30 to 45 minutes). Brush each roll with mixture of egg yolk and 1
tablespoon milk. Bake at 425F 15 minutes, or until brown. Remove from
baking sheet and cool on wire rack. Serve warm.

Servings: 1