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Recipe: Food Processor Croissants
Similar Categories: Food, Processor, Croissants
Serving Size : 24
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup cold water
2 tablespoons vegetable oil
3 cups bread flour (15 ounces)
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
1/4 cup powdered buttermilk
1/2 pound frozen unsalted butter -- cut into 16 pieces
In a 2-cup measure stir together the warm water and yeast. Let stand for 10
minutes. Add the cold water and oil. Set aside.
Using the metal blade of the food processor, mix together flour, sugar, salt
and powdered buttermilk, pulsing 4 or 5 times. With the motor running pour
the liquid mixture through the feed tube in a steady stream and process
until the mixture forms a mass, about 30 seconds. (If the mixture is too dry
to form a mass, add water by teaspoons with the motor running.) Process for
30 seconds more to knead the dough.
Remove the dough to a smooth surface and flatten it into a disc 1/2-inch
thick. Wrap in plastic wrap and chill in the freezer until the dough is firm
throughout, but not frozen, about 1 hour and 15 minutes.
Cut the firm dough into 2-inch pieces and distribute over the bottom of the
food processor bowl. Sprinkle the frozen butter pieces over the dough. Pulse
15 to 20 times or until the butter is distributed throughout the dough. The
pieces of butter will vary in size.
Transfer the mixture to a well-floured, cool surface and press it into a
block about 6 by 4 by 2 inches.
Lightly flour the top of the dough and roll it into an 18 by 6-inch
rectangle, flouring the work surface and the top of the dough as needed.
With a soft brush remove the excess flour from the top of the dough. Fold
the 2 ends to meet in the center, and again brush the excess flour from the
top surface. Then fold in half; there will be 4 layers of dough. Brush the
excess flour from the dough and scrape the work surface clean. Turn the
dough so that the final fold is on your left. Repeat the procedure of
rolling and folding the dough twice.
If the dough becomes too elastic to roll, place it on a cookie sheet and
chill in the freezer for 15 to 20 minutes before proceeding.
When the final turn is completed, put the dough into a plastic bag and chill
in the freezer for about 30 minutes, or refrigerate for at least 1 hour,
before using.
Divide the dough in half. Wrap one portion and keep in the refrigerator. On
a lightly floured surface, roll the dough to a 16-inch circle. Dust off any
excess flour. Transfer the dough to a baking sheet and refrigerate for 20
minutes until firm.
Return dough to a lightly floured surface. Using a sharp knife, cut the
dough into 12 pie-shaped wedges. Roll up each wedge, beginning at wide end,
pulling outward slightly to stretch the dough as you roll it. Place on an
ungreased baking sheet with the center point tucked under firmly. Curve the
ends slightly to form a crescent shape.
Repeat for the remaining triangles, spacing the croissants about 2 inches
apart. Cover with plastic wrap and set aside in a warm place to rise until
puffy, about 1 1/2 hours. Repeat for the remaining dough.
Preheat oven to 350ºF.
In a small bowl beat the egg with a fork. Brush the croissants with the
beaten egg. Place the baking sheet on another sheet and bake in the upper
third of the preheated oven until the croissants are golden brown and baked
through, about 20 minutes. Serve warm. Makes 2 dozen rolls.
Yield:
"24 Rolls"
Per Serving (excluding unknown items): 148 Calories; 9g Fat (55.4% calories
from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 22mg
Cholesterol; 119mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup cold water
2 tablespoons vegetable oil
3 cups bread flour (15 ounces)
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
1/4 cup powdered buttermilk
1/2 pound frozen unsalted butter -- cut into 16 pieces
In a 2-cup measure stir together the warm water and yeast. Let stand for 10
minutes. Add the cold water and oil. Set aside.
Using the metal blade of the food processor, mix together flour, sugar, salt
and powdered buttermilk, pulsing 4 or 5 times. With the motor running pour
the liquid mixture through the feed tube in a steady stream and process
until the mixture forms a mass, about 30 seconds. (If the mixture is too dry
to form a mass, add water by teaspoons with the motor running.) Process for
30 seconds more to knead the dough.
Remove the dough to a smooth surface and flatten it into a disc 1/2-inch
thick. Wrap in plastic wrap and chill in the freezer until the dough is firm
throughout, but not frozen, about 1 hour and 15 minutes.
Cut the firm dough into 2-inch pieces and distribute over the bottom of the
food processor bowl. Sprinkle the frozen butter pieces over the dough. Pulse
15 to 20 times or until the butter is distributed throughout the dough. The
pieces of butter will vary in size.
Transfer the mixture to a well-floured, cool surface and press it into a
block about 6 by 4 by 2 inches.
Lightly flour the top of the dough and roll it into an 18 by 6-inch
rectangle, flouring the work surface and the top of the dough as needed.
With a soft brush remove the excess flour from the top of the dough. Fold
the 2 ends to meet in the center, and again brush the excess flour from the
top surface. Then fold in half; there will be 4 layers of dough. Brush the
excess flour from the dough and scrape the work surface clean. Turn the
dough so that the final fold is on your left. Repeat the procedure of
rolling and folding the dough twice.
If the dough becomes too elastic to roll, place it on a cookie sheet and
chill in the freezer for 15 to 20 minutes before proceeding.
When the final turn is completed, put the dough into a plastic bag and chill
in the freezer for about 30 minutes, or refrigerate for at least 1 hour,
before using.
Divide the dough in half. Wrap one portion and keep in the refrigerator. On
a lightly floured surface, roll the dough to a 16-inch circle. Dust off any
excess flour. Transfer the dough to a baking sheet and refrigerate for 20
minutes until firm.
Return dough to a lightly floured surface. Using a sharp knife, cut the
dough into 12 pie-shaped wedges. Roll up each wedge, beginning at wide end,
pulling outward slightly to stretch the dough as you roll it. Place on an
ungreased baking sheet with the center point tucked under firmly. Curve the
ends slightly to form a crescent shape.
Repeat for the remaining triangles, spacing the croissants about 2 inches
apart. Cover with plastic wrap and set aside in a warm place to rise until
puffy, about 1 1/2 hours. Repeat for the remaining dough.
Preheat oven to 350ºF.
In a small bowl beat the egg with a fork. Brush the croissants with the
beaten egg. Place the baking sheet on another sheet and bake in the upper
third of the preheated oven until the croissants are golden brown and baked
through, about 20 minutes. Serve warm. Makes 2 dozen rolls.
Yield:
"24 Rolls"
Per Serving (excluding unknown items): 148 Calories; 9g Fat (55.4% calories
from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 22mg
Cholesterol; 119mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
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