kathleen (05/11/83)
Relay-Version:version B 3/9/83; site alice.UUCP Posting-Version:version B 2.10 gamma 4/7/83; site ihuxw.UUCP Message-ID:<327@ihuxw.UUCP> Date:Wed, 11-May-83 14:07:36 EDT Organization:BTL Naperville, Il. CROISSANTS 1 1/2 c. butter or margarine, softened 1/4 c. all-purpose flour 3/4 c. milk 1/3 c. sugar 1 t. salt 2 pkgs. dry yeast 1/2 c. warm water (105 to 115 degrees F.) 1 egg About 3 3/4 c. all-purpose flour Beat butter and 1/4 c. flour until smooth and fluffy. Place waxed paper on a large, wet baking sheet. On the waxed paper, spread butter mixture evenly into a 11 x 7-inch rectangle. Chill well. Scald milk; add sugar and salt, stirring until sugar dissolves. Cool to lukewarm. Combine yeast and water in a large bowl; let stand 5 minutes. Stir in milk mixture, egg, and 3 3/4 c. flour; beat until mixture is smooth and leaves side of bowl. (Dough will be soft.) Cover and chill 30 minutes. Turn dough out onto a floured surface. Place stockinette cover on rolling pin; flour well. Roll dough to a 16 x 12-inch rectangle. Fit cold butter mixture over half of dough, leaving a margin at edges; remove waxed paper. Fold dough over butter; pinch edges to seal. Place fold of dough to the right; roll dough to a 16 x 8-inch rectangle. (If butter breaks through dough, flour heavily and continue rolling.) Fold rectangle into thirds; binch edges to seal. Wrap dough in waxes (sorry, waxed) paper; chill 1 hour. Repeat rolling, folding, and sealing process; chill 30 minutes. Repeat rolling, folding and sealing process again; wrap dough in aluminum foil, and chill 8 hours. Cut dough crosswise into fourths. Roll each fourth into a 12-inch circle, and cut into 8 wedges. Roll up each wedge, beginning at wide end. Place on ungreased baking sheets. Let rise 30 minutes in a warm place (85 degrees F.). Bake at 375 degrees F. for 10 to 12 minutes. Yield: 3 1/4 dozen. Recipe is from the May 1983 issue of "Decorating and Craft Ideas" magazine and there are photos to accompany the recipe which make it a little easier to follow. Thanks for all of your requests. Katie