Zojirushi BBCC-Q20 Operating Instructions And Recipes page 23

Croissants
1. Roll dough into 13 X 9 inch rectangle on a
lightly floured surface. Using about 7 Tbsp.
softened butter. Butter 2/3 of the dough while
leaving 1/3 of the dough unbuttered.
3. Cut the dough in quarters and roll each
quarter to 1/4 inch thick. Cut the dough into
isosceles triangles. (Wide end should be about
3-1/2 inches.)
5. Place them on the greased baking pan. Allow
to rise for about 40 to 50 minutes or until the
size doubles.
DOUGHS
2. Fold dough into thirds and repeat step 4 twice
more. Add flour to rolling surface as needed to
prevent sticking. Cover securely with plastic
wrap and place in the refrigerator for 1 to 2
hours or overnight. (In summer, place the
dough in the freezer. Must thaw slightly before
continuing.)
4. Roll each triangle loosely starting from the
wide end, lay with seam-side down. Curve
ends.
6. Brush lightly with egg glaze.
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