Croissants - Pan-1

Croissants - Pan-1

Ingredients:
XKGR41A wear fifield
2 teaspoons dry yeast
2 1/4 cup bread flour
FOR Afterwards Use:
1 1/2 tablespoons sugar
5 ounces butter;
2 tablespoons dry milk
-chiled for folding in just the
1 teaspoon salt
-dough
1 tablespoon butter
1 egg; beaten for brushing
2/3 cup water
-on final

Directions:
1. Place 1st 5 ingredients inside of the bread pan. cover water. stop cover and place dry yeast into the yeast holder.
2. Pick out: easy DOUGH manner. drive start out. (breadmaker completes the simple dough manner 2 hrs and 25 minutes later on)
3. Place dough inside of greased bowl. deal with. relax the dough inside of refrigerator for 30 minutes.
4. Roll
5. 5 ounces of chilled butter in between 2 sheetsp of waxed paper into a 8 x 7 inch rectangle. place again in just the fridge.
6. Chill at low 1 hour. 4. roll out the dough on a lightly floured appear into a 10 x 10 1/2 inches rectangle.
7. Desired place the rolled out butter about 2-thirds of the dough. fold the 3rd without having butter around the centre 3rd.
8. Fold the remaining 3rd on coolest. seal edges. loosen up the dough in the fridge for 20 to 30 minutes.
9. Desired place the dough at instantly angles to the preceding place inside #5. roll out into 10 x 10 1/2 inches.
10. Fold into thirds. wrap and desired place into fridge for 20 to 30 minutes. fold and roll 2 times added.
11. Wrap and chill when every rolling. at the time the supreme folding, chill many hrs or right away. 8. cut dough crosswise into thirds.
12. Cut each 3rind side thirds. cut every 3rd diagonally to kind 2 triangles. 9. roll up every triangle loosely, setting up versus the aspect oposite the level.
13. Curve finishes. 10. space seam aspect down on a greased baking pan. 11. spray water on best. evidence at
14. Deg. for 30 to 50 minutes or until almost doubled. 12. brush croissantsp with beaten egg. 13. bake inside of 375°F
15. Oven for 10 to 15 minutes or until golden brown.