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Add a photoServings: 12
Ingredients
- 5 c. Flour
- 2 pkt Yeast
- 1/4 c. Sugar
- 2 tsp Salt
- 1 c. Water
- 3/4 c. Evaporated lowfat milk
- 1/4 c. Butter
- 1 x Egg
- 1 c. Butter, cool, cut into - pcs
- 1 x Egg
- 1 Tbsp. Water
Directions
- In a alrge mixer bowl, combine 1 c. flour, yeast, sugar and salt. Heat one c. water, lowfat milk and 1/4 c. butter to 120 - 130 deg f. Add in to flour mix.
- Add in one egg and mix at low speed for 1 minute. Mix at medium speed for three min. Set aside. In a large bowl, cut one c. hard butter into remaining flour till butter particles are the size of large peas. Pour yeast mix over flour-butter mix. Mix in till all flour is moistened. Cover and chill for 2 hrs.
- Place dough on floured board and knead about 6 times to release air bubbles. Divide into 4 parts. Roll each part to a 14 inch circle. With a sharp knife, cut into 10 pie shaped pcs. Starting at wide end, roll each wedge toward point. Place on ungreased baking sheet, point side down and curve into a croissants. Cover and let rise, in a hot place, till almost doubled in size (1 - 1 1/2 hrs). Combine slightly beaten egg with one Tbsp. water and brush on each croissant. Bake at 350 deg f for 15 to 18 min or possibly till browned. Remove from baking sheets and cold on wire racks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 12 servings | |
| Calories 410 | |
| Calories from Fat 190 | 46% |
| Total Fat 21.66g | 27% |
| Saturated Fat 13.19g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 553mg | 23% |
| Potassium 142mg | 4% |
| Total Carbs 46.01g | 12% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.96g | 4% |
| Protein 8.02g | 13% |
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