Servings: Makes 24 croissants
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