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12 April 2007 @ 01:19 pm
I am making croissants today for the very first time! :D

1 package active dry yeast
1/2 cup warm water
1 cup lukewarm milk (scalded then cooled)
2 tablespoons shortening
2 tablespoons sugar (just plain white granulated)
1 teaspoon salt
1 teaspoon grated lemon peel (optional)
2 eggs
4 1/2 to 5 cups flour *
1 cup butter softened
light cream

  • Dissolve yeast in warm water. Stir in milk, shortening, sugar, salt, lemon peel, eggs and 2 1/2 cups of the flour. Beat until mixture is smooth. Mix inenough remaining flour to make dough easy to handle.

  • Turn dough onto lightly floured surface; knead until smooth and elastic (should be a little sticky, but not so much that it comes apart), about five minutes. Place in lightly greased bowl; turn greased side up. Cover; let rise in warm place until double (about 1 hour). Punch down dough, cover, and chill 1 hour in refridgerator.

  • Roll the two sticks (1 cup) of butter flat between two pieces of wax paper. Chill in fridge.

  • Punch down dough again (after 1 hour). Roll on lightly floured surface into a rectangle. Place 1/3 of the butter on top and fold dough around it like envelope, roll out. Repeat two more times. Divide in half and chill about 1 hour.

  • Shape half the dough at a time (keeping other half chilled). Roll each into rectangle (about 1/4 inch thick). Cut lengthwise in half, then crosswise into five squares. Cut each square diagonally into 2 triangles.

  • Roll up each triangle beginning at long side. Place rolls with point underneath on ungreased baking sheet. Curve to form crescent. Chill 30 minutes. (fill them with chocolate for a tasty treat when rolling them up).

  • Heat oven to 425 f. Brush rolls with light cream, bake 15 to 18 minutes or until brown and crisp.

Makes 40 rolls.
*If using self-rising flour, omit salt.

I'll edit this later to include pictures of the finished product. :D
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