Croissant Dough and Croissants-Julia Childs Pt 1
| Yield: | 24 Servings |
| Categories: | Pastries, Rolls |
| 1 | oz | Fresh yeast |
| 3 1/2 | c | Flour, unbleached all purpose+ |
| 1/3 | c | Sugar |
| 2 | ts | Salt |
| 1 | c | Milk +/- |
| FOR THE BUTTER | ||
| 4 1/2 | Sticks unsalted butter, 1 lb 2 oz, cold-cut into 1/2 inch | |
| 2 | tb | Flour, unbleached all purpose |
| CROISSANTS | ||
| 1 | Recipe-croissant dough, well chilled | |
| Flour, for rolling dough | ||
| 1 | lg | Egg |
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