Panasonic SD-257 Operating Instructions And Recipes page 25

Croissants
'Basic'-'Dough' (2hr 20min)
(OZ)
Dry yeast
Bread flour
Salt
Dry milk
Butter
Sugar
Water
Butter, chilled for folding in the dough 250 g
(NZ)
Surebake yeast
White flour
Salt
Milk powder
Butter
Sugar
Water
Butter, chilled for folding in the dough 250 g
Method:
1
Roll 250 g of chilled butter between two sheets of
plastic wrap into a 17X25 cm rectangle. Chill at least
1 hour.
2
Turn the dough into a greased bowl. Place in the
refrigerator for 30 minutes.
3
Roll out the dough on a lightly floured surface into a
30cm square.
4
Place the rolled out butter over two-thirds of the
dough.
Fold the third without butter over the centre third.
5
Fold the remaining third on top. Seal edges.
Rest the dough in the refrigerator for 20 to
30 minutes.
2 tsp
475 g
2 tsp
3 tbsp
30 g
1 ⁄ cup
4
350 ml
3 tsp
450 g
1 tsp
3 tbsp
50 g
2 tbsp
240 ml
6
Place the dough at right angles to the previous
position in the step 4. Roll out into 30 cm square.
Fold into thirds. Wrap and place into refrigerator for
20 to 30 minutes.
Roll and fold twice more. Wrap and chill after each
folding. After the final folding, chill several hours or
overnight.
7
Spread the dough for the final time into 30 cm
square. Cut dough into 9 equal squares.
Cut each square diagonally to form two triangles.
8
Roll up each triangle loosely, starting from the side
opposite the point. Curve ends.
9
Place seam side down on a greased baking tray.
Cover and place in warm area for 30-50 minutes or
until almost doubled in size.
10
Brush with beaten egg. Bake in a preheated 200°C
oven for 15 to 20 minutes or until golden brown.
Doughnuts
1
Use Basic dough recipe on page 24.
2
Divide the dough into equal portions.
Roll each portion into a ball.
3
Place on a lightly floured surface.
Cover with a plastic wrap and leave to rise for
20 minutes.
4
Shape each ball as desired, in a ring, twisted, or in
an oval shape. Place on a greased tray.
5
Leave to rise at 30°C for 30 minutes.
6
Deep fry the doughnuts until golden brown.
7
Roll in a mixture of sugar and cinnamon or cool and
use other toppings as desired.
8
Makes 12-16 doughnuts dependent on size and
shape selected.
25