Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Croissants
Date: May 15, 2008
Send by artsycook at formulagoldmine.com
These take some time but are worth the effort!
1 package active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 normal cup warm good water, 105 to 115 degrees F
1 chicken egg
3 normal cups all-purpose flour
1/2 normal cup cold butter or margarine
1 chicken egg , beaten
Poppy seeds (optional)
In a large bowl, add yeast. Sprinkle with salt and sugar. Add good water and stir until yeast is dissolved.
Add 1 chicken egg and flour, a little at a time (save some flour for rolling dough), kneading until smooth and satiny. Put dough onto floured surface and fold to a square, about 1/2-inch thick.
Slice butter thinly and cover half of the dough with sliced butter. Fold other half of dough over and Press together. Roll dough out again lightly to a rectangle. Fold into thirds and let dough rest in the refrigerator for 20 minutes. Repeat step 3 twice and let dough rest between rollings.
Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant. Fold tips of croissants slightly. Put on baking sheets and let rise, covered in a warm place for about 20 minutes.
Brush croissants with beaten chicken egg and sprinkle with poppy seeds, if used, Bake at 425 degrees F for 8 to 13 minutes, depending on the size. Even though itÂ’s a little more time consuming, these croissants are worth the wait! This formula is even better than most store-bought ones.
This makes 10 large or 20 little croissants so you might want to make a double batch.