DOUGHS
- 23 -
Croissants
1. Roll dough into 13 X 9 inch rectangle on a
lightly floured surface. Using about 7 Tbsp.
softened butter. Butter 2/3 of the dough while
leaving 1/3 of the dough unbuttered.
3. Cut the dough in quarters and roll each
quarter to 1/4 inch thick. Cut the dough into
isosceles triangles. (Wide end should be about
3-1/2 inches.)
5. Place them on the greased baking pan. Allow
to rise for about 40 to 50 minutes or until the
size doubles.
6. Brush lightly with egg glaze.
2. Fold dough into thirds and repeat step 4 twice
more. Add flour to rolling surface as needed to
prevent sticking. Cover securely with plastic
wrap and place in the refrigerator for 1 to 2
hours or overnight. (In summer, place the
dough in the freezer. Must thaw slightly before
continuing.)
4. Roll each triangle loosely starting from the
wide end, lay with seam-side down. Curve
ends.
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