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1
Place seam
side down
on a greased
baking pan.
1 1 Spray water on top. Proof at 90°F for 30 to
50 minutes or until nearly doubled.
Variation: Danish Pastries
INGREDIENTS (Yield 6)
13/4 Cups (81/s oz.) bread flour
3/4 cup (31/2 oz.)
cake flour
21/2 tablespoons
dry milk
3/4 teaspoon
salt
3'/2 tablespoons
(1.402.)
patel
1/2 cup (4 fl.oz.)
water
2 teaspoons
dry yeast
1/2 cup
butter or margarine for
folding in the dough
1
egg, beaten for brushing on
top
Fillings
1/2 — 3/4 cup
apricot jam or marmalade
1/4 — 1/3 cup
canned fruit filling or preserves
1/2 — 3/4 cup
nut streusel
fz — 3/4 cup
METHOD
| Follow steps 1 to 6 on P30. Follow step 7, but
repeat the process of folding into thirds and
placing in the refrigerator four times, instead of
three. Finally, wrap and chill for several hours or
overnight.
cheese filling
Roll out the
dough into
10 x 101/2 inches.
Cut into 6 squares.
Roll each out into
about 7 inch square.
—31—
1 2 Brush
croissants
with beaten egg.
1 3 Bake in
375°F oven
for 10 to 15
minutes or until
golden brown.
3 Place the filling of
your choice in the
center of each square.
Brush the four corners
lightly with water to
help them seal when
pressed together.
Fold two
opposite
corners over the
center.
Press down firmly
to seal together.
Fold the other
two corners
over the center and
press all four
corners tightly
together.
Place on greased baking pan. Spray water
on top.
7 Proof, brush with beaten egg and bake as
croissants.
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