Chocolate CroissantFrom BMikel 5 years ago
- 3 Tbsp flour shopping list
- 3 sticks butter (3/4 pound) of butter or margarine, equally divided and softened at room temperature shopping list
- 4 cups all-purpose flour, approximately shopping list
- 2 tsp salt shopping list
- 2 Tbsp sugar shopping list
- 2 packages dry yeast shopping list
- 1/4 cup warm water shopping list
- 1-1/2 cups milk, warmed to 80°F to 90°F (27°C to 32°C) shopping list
- 1/2 cup half-and-half, warmed shopping list
- 1 egg shopping list
- 1 Tbsp water shopping list
How to make it
- Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.
- While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough, about 2 minutes.
- Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass.
- If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water, milk, and half-and-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don't overknead!
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