Baker's Croissants

Name: Baker's Croissants
Yield: 24
Ingredients: Dough; 2 large eggs plus enough warm water to make 2 cups of liquid (16 ounces); 1/4 cup sugar; 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour; 2 1/4 teaspoons instant yeast; 1/2 cup nonfat dry milk (optional); 1 scant tablespoon salt; 1 teaspoon vanilla extract (optional; for sweet pastry); 2 tablespoons butter, melted; Butter; 1 7/8 cups unsalted butter, cool to the touch; 3/4 teaspoon salt (omit if using salted butter); 1/2 cup King Arthur Unbleached All-Purpose Flour

Baker's Croissants was pinched from <a href="http://www.kingarthurflour.com/recipes/bakers-croissants-recipe" target="_blank">www.kingarthurflour.com.</a>

"A Croissant de Boulanger is a baker's croissant, made from puff pastry dough that includes yeast. The dough is laminated (folded around a slab of butter, then rolled out and folded to create hundreds of layers), cut, shaped, and proofed before baking. The result is an amazing pastry that can be filled with sweet (chocolate, almond, cinnamon) or savory (ham and cheese, spinach) flavors. With the addition of some spices (see the tips section), this dough can be used to make Danish as well...."

INGREDIENTS

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Dough

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2 large eggs plus enough warm water to make 2 cups of liquid (16 ounces)

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1/4 cup sugar

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5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour

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2 1/4 teaspoons instant yeast

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1/2 cup nonfat dry milk (optional)

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1 scant tablespoon salt

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1 teaspoon vanilla extract (optional; for sweet pastry)

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2 tablespoons butter, melted

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Butter

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1 7/8 cups unsalted butter, cool to the touch

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3/4 teaspoon salt (omit if using salted butter)

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1/2 cup King Arthur Unbleached All-Purpose Flour

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