Bread Machine Croissants

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: Makes 24 croissants

Comments: For all of you that love Croissants as much as I do, here's a quick and easy way to prepare them by making the dough in your bread machine, then rolling, shaping and baking in your oven. So good!

Ingredients: 1/2 cup water 1/3 cup evaporated milk 3 tablespoons (1.5 ounce/42g) butter, at room temperature 1 egg, at room temperature 1 1/2 teaspoons salt 3 tablespoons granulated sugar 3 cups bread flour 2 1/4 teaspoons active dry yeast

Instructions: Have liquid ingredients at 80 degrees F/26 degrees C and all others at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use the delay timer. At the end of the last kneading cycle, press STOP/CLEAR, remove dough and proceed with rising, shaping, and baking instructions* (see below). Check dough consistency after 5 minutes of kneading, making adjustments if necessary. Rising, Shaping, and Baking Place dough in lightly oiled bowl and turn to grease top. Cover and refrigerate for 2 hours. Place dough on floured surface and knead about 6 times to release air bubbles. Divide into 3 parts. Roll each part into a 14-inch circle. With a sharp knife, cut into 8 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching. Combine 1 slightly beaten egg and 1 tablespoon water; brush croissants with egg mixture. Bake in preheated 350 degrees F/180 degrees C oven 15 to 18 minutes or until golden brown. Remove from cookie sheets and cool. Makes 24 croissants.

Source: Red Star Yeast

Date: June 16, 2006

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