DOUGHS

Croissants1. Roll dough into 13 X 9 inch rectangle on a

2. Fold dough into thirds and repeat step 4 twice

lightly floured surface. Using about 7 Tbsp.

more. Add flour to rolling surface as needed to

softened butter. Butter 2/3 of the dough while

prevent sticking. Cover securely with plastic

leaving 1/3 of the dough unbuttered.

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.)

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.)

4.Roll each triangle loosely starting from the wide end, lay with seam-side down. Curve ends.

5.Place them on the greased baking pan. Allow to rise for about 40 to 50 minutes or until the size doubles.

6. Brush lightly with egg glaze.

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