Oven- 350. In large mixer bowl, combine 1 cup
flour, yeast, sugar and salt; mix well. In
saucepan heat 1 cup water, milk, and 1/4 cup
butter until warm. Add to flour mixture. Add 1
egg. Blend at low speed until moistened; beat 3
minutes at medium s peed. Set aside.
In large bowl, cut 1 cup firm butter into remaining
4 cups of flour until butter particles are size of
large peas. Pour yeast mixture over flour-butter
mixture and fold in until all flour is moistened.
Cover; refrigerate at least 2 hours.
Place dough on floured surface, knead about 6
times to release air bubbles. Divide into 4 parts.
Roll each fourth into a 14 inch circle. With a
sharp knife cut into 10 pie-shape wedges. Starting
with wide edge, roll each wedge toward the point.
Place on ungreased cookie sheets, point side down,
and curve into croissants. Cover; let rise in warm
place until almost doubled. ( 1-1 1/2 hours)
Brush with mixture of 1 beaten egg with 1 tbsp.
water. Bake at 350 for 15-18min until golden brown.
Cool on racks.
Originally Submitted
5/5/2010
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