Croissants

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Time
Cook: 15 min Total: 15 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
for the dough
for brushing
Instructions (11)
  1. Make the Vienna bread dough using milk and water instead of water only.
  2. Knead a little butter into the dough when kneading for the second time (1 oz. of butter to the pound of dough is ample).
  3. Roll the dough out like pastry until about 1/2 inch thick.
  4. Cut the dough into neat triangles with a sharp knife.
  5. Take a corner in each hand and roll each triangle up neatly with the third point outside.
  6. Bend the other two points gently inwards in a half moon-shape.
  7. Bake for ten to fifteen minutes in a rather quick oven.
  8. Brush each croissant as it comes out with milk, or egg and milk, to make the crust shiny and prevent hardening.
  9. Gather up the trimmings of dough.
  10. Shape the trimmings egg-wise in well-floured hands.
  11. Cut each trimming across with a sharp knife and finish off like the croissants to make neat little dinner rolls.
Original Text · last edited 4 days ago
Croissants.—These are really only made from Vienna bread dough, which is simply the same dough as for any bread, save that it is made with milk and water instead of water only, a little butter being also kneaded into the dough when kneaded for the second time; 1oz. of butter to the pound will be ample. Now roll the dough out like pastry till about ½in. thick, cut it into neat triangles with a sharp knife, and taking a corner in each hand roll each triangle up neatly with the third point outside, and bend the other two points gently inwards in a half moon-shape (whence their name of croissants, or half moons). Bake ten to fifteen minutes in a rather quick oven, brushing each as it comes out with milk, or egg and milk. This makes the crust shiny, and prevents the rolls hardening. After making the croissants, gather up the trimmings of dough, and shape them egg-wise in your well-floured hands, cut each across with a sharp knife and finish off like the croissants. These make neat little dinner-rolls.
Notes
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