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Croissants / Variations

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CROISSANTS / VARIATIONS
 Categories: Breads
      Yield: 8 Servings
 
      1 pk YEAST
    1/4 c  WARM WATER (110 DEG F.)
    3/4 c  WARM MILK (110 DEG F.)
      1 tb SUGAR
    1/2 ts SALT
    1/3 c  GLUTEN FLOUR
  2 1/4 c  BREAD FLOUR
    1/2 lb FIRM, UNSALTED BUTTER
      1 ea EGG YOLK            *
 
  *    EGG YOLK BEATEN WITH 1 TABLESPOON OF MILK *
  ~------------------------------------------------------
  ~------------- * IN A LARGE BOWL DISSOLVE YEAST IN WARM WATER. STIR
  IN MILK, SUGAR, SALT AND GLUTEN FLOUR. GRADUALLY ADD 2 CUPS OF BREAD
  FLOUR. BEAT WITH HEAVY MIXER FOR 5 MINUTES ON HIGH SPEED (OR BEAT BY
  HAND FOR 15 MINUTES) UNTIL DOUGH IS ELASTIC AND PULLS AWAY FROM SIDES
  OF BOWL. COVER AND LET RISE FOR 1 1/2 HOURS OR UNTIL DOUBLED IN BULK.
  SCRAPE DOUGH OUT ONTO A LIGHTLY FLOURED BAKING SHEET. COVER WITH
  PLASTIC WRAP AND REFRIGERATE FOR 30 MINUTES. MEANWHILE, CUT BUTTER
  STICKS INTO THIN SLICES, PLACE ON WAXED PAPER, REFRIGERATE UNTIL VERY
  COLD. SPRINKLE ABOUT 1 TABLESPOON FLOUR ON A COOL SURFACE. ROLL OUT
  DOUGH TO FORM A RECTANGLE ABOUT 1/4" THICK. ARRANGE BUTTER SLICES,
  SLIGHTLY OVER LAPPING, IN THE CENTER 1/3 OF THE DOUGH. FOLD EACH
  EXTENDING SIDE OVER THE BUTTER. ROLL AGAIN TO 3/8" THICKNESS. TURN
  DOUGH OVER WHILE ROLLING TO FLOUR SURFACE TO PREVENT STICKING. USE AS
  LITTLE FLOUR AS POSSIBLE. FOLD DOUGH IN THIRDS AGAIN TO MAKE A
  SQUARISH RECTANGLE. ROLL AND FOLD DOUGH AGAIN THE SAME WAY. WRAP
  DOUGH IN PLASTIC WRAP AND REFRIGERATE FOR 30 MINUTES. ROLL AND FOLD 2
  MORE TIME, EXACTLY AS BEFORE, THEN WRAP AND REFRIGERATE FOR 30
  MINUTES MORE. ROLL DOUGH INTO A RECTANGLE 1/8" THICK. CUT INTO
  TRIANGLES ABOUT 6" AT THE BASE AND 8" LONG. IF DESIRED, PLACE FILLING
  IN THE CENTER OF EACH TRIANGLE. ROLL TRIANGLES UP FROM BASE TO POINT
  AND PLACE ON 2 UNGREASED BAKING SHEETS. CROISSANTS SHOULD BE ATLEAST
  1 1/2 INCHES APART ALL AROUND. CURVE ENDS INWARD TO FORM A CRESCENT
  SHAPE. COVER AND LET RISE FOR ABOUT 2 HOURS (UNTIL VERY PUFFY AND
  DOUBLED.) BRUSH EACH CROISSANT WITH EGG YOLK MIXTURE. BAKE AT 400 DEG
  F. FOR ABOUT 20 TO 25 MINUTES. VARIATIONS: ALMOND FILLING, IN A
  BLENDER WHIRL 1/3 CUP UNBLANCHED ALMONDS UNTIL FINELY GROUND. STIR IN
  1/3 CUP ALL PURPOSE FLOUR AND 1/3 CUP SUGAR. WORK IN 1/3 CUP UNSALTED
  BUTTER WITH BLENDER. ADD 1/4 TEASPOON ALMOND EXTRACT. PLACE 1
  TABLESPOON MIXTURE IN THE CENTER OF EACH CROINSSANT BEFORE ROLLING
  UP. FRUIT FILLING, FILL EACH CROISSANT WITH 1 TABLESPOON CANNED FRUIT
  PIE FILLING. BAKE AS DIRECTED AND SPRINKLE EACH WITH POWDERED SUGAR
  WHILE STILL HOT.
 
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