Croissant
Make Dough: Pour water in bowl, sprinkle in yeast. Stir to dissolve. Add sour cream, ½ cup flour and sugar. Blend with whisk until smooth. Cover and let rest in warm place for about 2 hours.
Slice butter into ½ inch pats. In a bowl gently toss with remaining flour and salt. When all pats are well coated slightly flatten each one between finger. Refrigerate. Boneless meat
Pour yeast mixture into flour and butter mix. Stir until moist, dough will be course. On lightly floured board, pat into 10 inch squares, avoid overworking.
Roll dough with floured rolling pin into 18×12 inch rectangle. Dough will still be course.
To fold dough: Slip a Flat cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds. Repeat folding and folding procedure. Place dough on flour plate, cover with plastic wrap and chill for 30 minutes. Repeat folding and rolling procedure 3 more times, if butter softens chill for 30 minutes. Wrap dough in plastic wrap and chill at least 2 hours up to 24 hours.
Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On lightly floured board, roll into an 8×12 rectangle. Cut into 3 triangles. To form fourth triangle, press leftover side pieces together, overlapping slightly. Make a 1 inch “slit” at base of triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well, this prevents croissant from becoming too thick. Continual rolling to pointed tip. Curve ends to form crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart. Repeat shaping with remaining dough. Frozen Meat exporters
Cover cookie sheet loosely with plastic wrap. Let rise in warm place for 2 hours or until doubled.
Bake at 450 degrees F.. Mix egg with water and brush croissants. Bake for 13 to 15 minutes.
- ¾ cup warm water
- 2 pkgs. active dry yeast
- ½ cup sour cream
- 3 ½ cup flour, divided
- 2 Tbsp sugar
- 1 ½ cup butter
- 1 tsp salt
- 1 egg
- 1 Tbsp water
Make Dough: Pour water in bowl, sprinkle in yeast. Stir to dissolve. Add sour cream, ½ cup flour and sugar. Blend with whisk until smooth. Cover and let rest in warm place for about 2 hours.
Slice butter into ½ inch pats. In a bowl gently toss with remaining flour and salt. When all pats are well coated slightly flatten each one between finger. Refrigerate. Boneless meat
Pour yeast mixture into flour and butter mix. Stir until moist, dough will be course. On lightly floured board, pat into 10 inch squares, avoid overworking.
Roll dough with floured rolling pin into 18×12 inch rectangle. Dough will still be course.
To fold dough: Slip a Flat cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds. Repeat folding and folding procedure. Place dough on flour plate, cover with plastic wrap and chill for 30 minutes. Repeat folding and rolling procedure 3 more times, if butter softens chill for 30 minutes. Wrap dough in plastic wrap and chill at least 2 hours up to 24 hours.
Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On lightly floured board, roll into an 8×12 rectangle. Cut into 3 triangles. To form fourth triangle, press leftover side pieces together, overlapping slightly. Make a 1 inch “slit” at base of triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well, this prevents croissant from becoming too thick. Continual rolling to pointed tip. Curve ends to form crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart. Repeat shaping with remaining dough. Frozen Meat exporters
Cover cookie sheet loosely with plastic wrap. Let rise in warm place for 2 hours or until doubled.
Bake at 450 degrees F.. Mix egg with water and brush croissants. Bake for 13 to 15 minutes.
