Quick and Easy Croissants

Croissants were first prepared by Viennese bakers to commemorate the end of Ottoman rule. Our simplified version eliminates the need to roll in layer after layer of butter.

Makes 24 croisssants.
Water	1/2 cup
Evaporated milk	1/3 cup
Butter, room temperature	3 tablespoons
Egg, room temperature	1
Salt	1 1/2 teaspoons
Sugar	3 tablespoons
Bread flour	3 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons

Bread Machine Method

Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use the delay timer. At the end of the last kneading cycle, press STOP/CLEAR, remove dough and proceed with rising, shaping, and baking instructions. Check dough consistency after 5 minutes of kneading, making adjustments if necessary.

Mixer Methods

Combine yeast, 1 cup flour and other dry ingredients. Combine water and milk; heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add egg, butter, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover and refrigerate for 2 hours. Place dough on floured surface and knead about 6 times to release air bubbles. Divide into 3 parts. Roll each part into a 14-inch circle. With a sharp knife, cut into 8 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching. Combine 1 slightly beaten egg and 1 tablespoon water; brush croissants with egg mixture. Bake in preheated 350 degrees F oven 15 to 18 minutes or until golden brown. Remove from cookie sheets and cool.