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Granny White
Croissants By Hand
Yield: 1 Servings
1
1
1
2
2
1
1
3
1
1
1
1/2 c butter
egg
/3 c all−purpose Flour
c all−purpose flour
pk active dry yeast
/2 c warm water
egg yolk
/4 c milk
tb milk
/4 c sugar
ts salt
Cream the butter with the first measure of flour. Roll the mixture
between two sheets of waxed paper into a 12"x6" rectangle. Chill
for at least 1 hour.
Soften the yeast in the warm (110−115) water. Heat the milk, sugar
and salt until the sugar dissolves. Cool to lukewarm.
Turn into a large mixing bowl. Add the softened yeast and the whole
egg. Beat well. Stir in the second measure of flour. Beat well.
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