Bread Machine Croissants
- 1 cup water, 90-100 F
- 3 cups bread flour
- 2 tablespoons dry milk
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 3 tablespoons butter
- 3 2 teaspoons bread machine yeast or 2 teaspoons fast rise yeast
- 3/4 cup butter, sliced thin
- 1 large egg white, slightly beaten
- Add ingredients in the order recommended for your bread machine. Use the DOUGH cycle.
- When done, remove from bread machine pan and transfer to a greased bowl. Cover and refrigerate for 30 minutes.
- Place the dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.
- With the long side towards you, cover 2/3 of the dough with the thin slices of butter.
- Fold UNBUTTERED third of dough over the center buttered third, then fold again - over the remaining buttered third.
- Seal ends and long side of dough. Place on a lightly greased cookie sheet. Cover with plastic wrap and refrigerate for 30 minutes.
- Place dough on a lightly floured surface with the short side towards you. Roll out into a 15 x 12-inch rectangle.
- Fold in thirds, folding from end to end. Place back onto greased cookie sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. The longer the refrigeration time the flakier the croissants.
- Place dough on lightly floured surface, with short side towards you. Roll out into a 15 x 12-inch rectangle.
- Cut rectangle into thirds, both crosswise and lengthwise. Then cut each section in half diagonally to form 18 triangles.
- Roll each triangle up starting at wide end to form crescent shape.
- Place croissants on greased cookie sheet, curving ends so they almost touch.
- Brush or spray lightly with water. Cover and let rise in a warm place for 30-50 min or until double in size.
- Brush croissants with slightly beaten egg white. Bake in preheated 375u0b0 oven for 15-20 minutes or until golden brown.
water, bread flour, milk, sugar, salt, butter, bread machine yeast, butter, egg white
Taken from www.food.com/recipe/bread-machine-croissants-172006 (may not work)