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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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These tender croissants are a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon salt |
1 cup cold butter |
3/4 cup warm milk (110° to 115°) |
3 egg yolks |
filling: |
1/2 cup almond paste |
1 egg white |
1/4 cup confectioners' sugar |
egg wash: |
1 egg white |
1 tablespoon water |
1/4 cup sliced almonds |
Directions:
1. In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight.
2. Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double).
3. Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool. Yield: 16 rolls.
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