Recipe

Stawberry Or Apricot Croissants Recipe

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Ingredients

2 large eggs
2/3 c milk
4 to 4 1/2 c all-purpose flour, divided
2 tsps salt
3 tbsps sugar, divided
2 (1/4-oz) envelopes active dry yeast
1/4 c vegetable oil
1/2 c warm water (105º to 115º)
1 tsp strawberry or apricot preserves
1 c butter, softened

Directions

Step #1 Combine yeast, 1 tbsp sugar, water in a 2-c liquid measuring c; let this stand 5 mins.
Step #2 Heat milk to 105º to 115º.
Step #3 Combine yeast mixture, remaining 2 tbsps sugar, warm milk, 2 c flour, & next 3 ingredients In a large-ish mixing bowl.
Step #4 Beat mixture at medium speed with an electric mixter until smooth.
Step #5 Gradually stir in the enough remaining flour to make a soft dough.
Step #6 Turn dough out onto a floured surface, & kneed until smooth & eleastic (about 10 mins).
Step #7 Place in a well-greased bowl, turning to grease top.
Step #8 Cover up & let rise in a warm place (85º), free from drafts, 1 hr or until doubled in bulk.
Step #9 Punch dough down.
Step #10 Cover up with plastic wrap, & chill dough 1 hr.
Step #11 Punch dough dow; turn out onto a lightly floured surface, & roll this into a 24-x10-inch rectangle.
Step #12 Place chilled butter rectangle in center of dough rectangle, & carefully fold dough over butter.
Step #13 Pinch edges to seal.
Step #14 Roll dough into a 18X10-inch rectangle; fold into thirds, beginning with short side.
Step #15 Cover up & chill 1 hr.
Step #16 Repeat rolling & folding procedure twice, chilling dough 30 mins each time.
Step #17 Wrap dough in aluminum foil wrap, & chill 8 hrs.
Step #18 Divide dough into 4 equal portions.
Step #19 Roll 1 portion into a 12-inch circle on a lightly floured surface, & cut into 6 wedges (keep remaining dough chilled).
Step #20 Spread 1 tsp strawberry or apricot preserves evenly over each dough wedge.
Step #21 Roll up each wedge tightly, beginning at wide end.
Step #22 Place, on greased baking sheets, point side down, carefully curving rolls into crescent shapes.
Step #23 Cover up & let rise in a warm place, free from drafts, 30 mins or until doubled in bulk.
Step #24 Spread 1 tsp strawberry or apricot preserves evenly over each dough wedge, leaving a 1/4-inch border; roll up.
Step #25 Bake at 425º for 8 mins or until lightly golden.
Step #26 Cool croissants slightly on baking sheets, & transfer to wire racks to cool.
Step #27 Repeat procedure with remaining dough portions.
Enjoy the Stawberry or Apricot Croissants recipe

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