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Ingredients
- 1 pkt Dry yeast
- 1/4 c. Hot water (about 110 degrees)
- 3/4 tsp Salt
- 1 Tbsp. Sugar
- 1 x Egg
- 1 c. Scalded lowfat milk, cooled to lukewarm
- 3Â 1/2 c. Flour
- 1 Tbsp. Butter, softened
- 1 cube cool butter (1/2 c.)
- 1 x Egg
- 1 Tbsp. Water
Directions
- Dissolve yeast in hot water. Beat in salt, sugar, egg, lowfat milk, 1/2 c. flour and 1 Tablespoons soft butter till mixed to a smooth batter. In another bowl, cut cool butter into remaining 3 c. of flour, till pcs are the size of dry beans. Add in yeast mix. Blend just till flour is moistened, turn out onto lightly floured surface. Knead about 30 seconds to release air bubbles. Divide dough in half. Roll each half into a 16 round, cut each into triangles. Roll triangles loosely from longest side to point. Gentle bend into crescents and place on ungreased baking sheet point down. Cover with plastic wrap or possibly damp tea towel. Let rise in hot place about 45 min or possibly till doubled in bulk. Brush with glaze, bake at 325 degrees 30 min or possibly till browned.
- Makes 16 croissants.
- Glaze: Beat egg with water.
- I do the first part in my mixer and the butter and flour in my food processor. I then put which mix into the first part and mix just till the flour is moistened.
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