Subj : 1/30 Nat Criossant Day 2
To   : All
From : Dave Drum
Date : Mon Jan 29 2024 13:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole-wheat Croissants
 Categories: Breads
      Yield: 24 Servings
 
      2 tb Yeast
    3/4 c  Water; warm
  1 3/4 c  Whole wheat pastry flour
    1/2 c  Water
  1 1/2 tb Honey
      2 c  Butter; 1/2" pieces
      1 lg Egg
      1 tb Water
 
  Combine yeast and warm water, stirring a little to
  dissolve yeast.  Let sit about 10 minutes.  Add 1/2 of
  flour; add water and honey; whisk until smooth.  Cover
  bowl and let stand 1 1/2 hours.
  
  Combine remaining flour with butter, and flatten
  butter pieces.  Pour yeast batter into flour mixture;
  fold together with spatula; just moisten flour without
  breaking butter pieces.
  
  Turn dough onto lightly floured surface.  Pat dough
  down and roll into a 18" x 12" rectangle; if too
  sticky, sprinkle with flour. Use a metal spatula to
  fold 1/3 of dough toward center; then fold from other
  side, 1/3 of dough over first 1/3. Lift folded dough
  off work surface, and scrape surface clean. Sprinkle
  work area with flour and repeat, rolling and folding 3
  more times. Dough must be hard; if not, freeze for 45
  minutes.
  
  Pat dough into rectangle. Cut into parts, 1 part for
  each 4 croissants. For instance, for 24 croissants:
  cut in 1/2 lengthwise, then cut each half into 3
  pieces, for a total of 6 (4x6). Work with one piece
  at a time, holding others in refrigerator until
  ready to use.
  
  Roll each piece individually into 5 1/2" x 14"
  rectangles. Cut into two 5 1/2" x 7" pieces. Cut
  each piece diagonally to form 4 triangles; roll from
  wide end to point. Place on ungreased cookie sheets.
  Curve ends to crescent shape.
  
  Beat egg with water; brush croissants with this and
  set them aside 1 hour. Reglaze with egg/water mixture.
  
  Bake at 375-|F/190-|C until puffed and brown. Let cool
  slightly and serve.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I prefer my kale with a silent "k".
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