Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Croissants contributed by, Tucker from the Seven Hills School in Cincinnati, Ohio, USA



1 ounce fresh yeast
3 1/2 cups unbleached flower
2 teaspoons salt
1/4 cup milk,or more
1 pound of unsalted butter
2 tablespoons flour,for dusting
1 egg
1 tablespoon milk

Turn the dough out of the bowl onto a flower. Cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and,using a French rolling pin,roll the dough into a 10 by 9-inch rectangle 5/8 inch thick.Wrap in plastic then chill for 1 hour and up to overnight.

Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 by 8 1/2 it between parchment paper or plastic wrap and set aside.

Remove the dough from the refrigerator and roll on a flowered surface
brush the axis flower of the dough. place the shorter side of the dough parallel to the front of your the butter in the middle long ways.Fold the bottom up over the butter encase the butter.

posted by SSnyder in French Recipes,Recipes and have No Comments

Live reply

You must be logged in to post a comment.