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Basic Dough mode
Croissants
INGREDIENTS (Yield 12)
ee
sees
2 teaspoons
dry yeast
METHOD
Make the dough according to instructions
on P17.
Place the dough at
Place the
right angles to the
dough in a
previous position in
#5. Roll out into
aie
10 x 103/2 inches. Fold iain
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Fold and roll twice
more. Wrap and chill
after each rolling. After
the final folding, chill
several hours or
greased bowl.
Cover. Rest the
dough in the
refrigerator for 30
minutes.
crosswise into
thirds. Cut each
third in thirds. Cut
paper into a 8 x 7
inch rectangle.
Place back in the
side opposite the
point. Curve ends.
surface into a
10 x 101/2 inches
rectangle.
— 30 —
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