Croissant Dough& Croissants-Julia Childs
1 ounce fresh yeast 3 1/2 cups flour, unbleached all purpose+ 1/3 cup Sugar 2 teaspoons Salt 1 cup Milk +/- FOR THE BUTTER 4 1/2 sticks unsalted butter-1 lb 2 oz -- cold-cut into 1...
Ingredients
- 1ouncefresh yeast
- 31/2 cups flour, unbleached all purpose+
- 1/3cupsugar
- 2teaspoons salt
- 1cupmilk +/-
- 2tablespoons flour, unbleached all purpose
Directions
- 1
1 ounce fresh yeast 3 1/2 cups flour, unbleached all purpose+ 1/3 cup Sugar 2 teaspoons Salt 1 cup Milk +/- FOR THE BUTTER 4 1/2 sticks unsa
- 2
With the machine on its lowest speed, mix for 1 to 2 minutes, until a soft, moist dough forms on the hook
- 3
If the dough is to dry, add more milk, 1 tablespoon at a time
- 4
In most cases if the dough does need more liquid, it won't need more than about 3 tablespoons, but check carefully as you want all the flour
- 5
Stop the mixer and look into the bowl
- 6
If the hook has not picked up all the flour from the bottom af the bowl, add a few more drops of milk
- 7
Set ther mixer to its highest speed and work the dough until it is smooth and elastic, no longer sticky and close to the consistancy of soft
- 8
To make certain that all the ingredients are perfectly blendedyou can remove the dough from the mixer after 3 minutes, and then with the mix