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Quick Croissants
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This recipe makes 3 dozen croissants
INGREDIENTS
| Active Dry Yeast | 4+1/2 tsp |
| Water | 1/2 cup |
| Milk | 1 cup |
| Sugar | 2 TBSP |
| Salt | 1 tsp |
| Bread Flour | 4 cups |
| Shortening, softened | 6 TBSP |
| Egg | 1 |
DIRECTIONS
Have water and milk at 110°-115°F and all other ingredients at room temperature.
Dissolve yeast in water. Pour milk into a bowl with sugar and salt; blend. Stir yeast-mixture and pour into bowl. Add about 1/2 the flour. Beat until smooth, then mix in the shortening and remaining flour with hand or wooden spoon. Scrape down dough from sides of bowl. Cover; let rise in warm place until doubled, about 20-30 minutes. Meanwhile grease two large baking sheets. Measure 2 tsp celery seeds; beat 1 egg slightly; melt 3 tsp butter.
Punch down dough. Turn onto lightly floured board. Shape 1/3 of the dough at a time as follows: Turn dough over on board several times to coat with flour, then roll to a 10-inch circle. Cut into 12 pie-shaped pieces. Stretch wide end of each piece as you roll, so the long point tucks under. Curve ends to form a croissant. Brush with the egg; sprinkle with seeds. Place croissants a little apart on the baking sheets. Let rise until doubled, 15-20 minutes. Bake 15 to 20 minutes in preheated 400°F oven. Remove from pans and cool on rack a few minutes before serving. Brush with butter.
*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.