Zojirushi BBCC-S15A Recipe Book page 13

Croissants
CROISSANTS
1-1/8 cups Water 3 Tbsp. Sugar
3 Tbsp. Dry Milk 1 tsp. Active Dry Yeast
Egg Glaze:
1 Egg, beaten 1 Tbsp. Water
Method
1. Measure the water, dry milk, sugar, butter, salt, and flour into the baking pan.
2. Tap the container firmly to level out ingredients, then sprinkle yeast in the center of the flour.
3. Insert pan securely into unit and close lid.
4. Select DOUGH setting and push START.
5. The machine will beep and COMPLETE light will illuminate when dough is finished.
6. When dough is done, remove pan. Turn dough out into greased bowl and cover with plastic wrap.
Then place in refrigerator and allow to rest 30 minutes.
7. Roll dough out into a 12-inch square on a lightly floured surface.
8. Place chilled butter on half of dough, fold over, and seat edges. Roll dough into a 20 x 14 inch
rectangle. Fold and roll twice more. Add flour to rolling surface as needed to prevent sticking.
9. Fold dough into thirds and seal edges. Roll into a 20 x 14 inch rectangle. Fold and roll twice more.
Cover securely with plastic wrap and chill 1 to 2 hours or overnight.
10. Cut dough crosswise into thirds, then cut each third into thirds. Cut each third diagonally to form two
triangles.
11. Roll each triangle loosely, starting from the wide end. Place seam-side down on greased baking pan.
12. Curve ends. Sprinkle water on top and cover lightly with damp cloth. Allow to rise 45 to 50 minutes
or until doubled in size.
13. Brush lightly with glaze made of beaten egg and water.
14. Bake at 375 degrees 10 to 15 minutes or until golden brown and flaky.
Makes 18 croissants.
1. For flaky croissants, place chilled dough on a
cool surface such as marble. Place chilled
butter slices in center third of dough
rectangle. Fold each side over buttered side.
3. Fold dough in thirds to make a squarish
rectangle again. Roll and fold dough this way
twice.
5. Roll up each triangle, starting from the wide
end. Place seam-side down on greased baking
pan.
CROISSANTS
1 Tbsp. Butter 3/4 tsp. Salt
1 cup Butter, thinly sliced and chilled at least one hour
2. Roll dough out again into a 3/8 inch thick or
20 x 14 inch rectangle. Turn over,
occasionally flouring surface lightly to
prevent slicking.
4. Roll dough into a rectangle about 1/8 inch
thick. Cut crosswise into thirds and cut each
third into thirds. Then cut each third
diagonally to form two triangles.
- 13 -
3 cups All Purpose Flour