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Results 21 - 30 of 31 for croissant dough no yeast
Heat the half and half ... degrees. Mix with yeast, melted butter. Whisk in ... ingredients to a dough; knead well. Rise until ... wedges. Roll each croissant so tip is at the ... minutes until light brown.
Make Dough: Pour water in medium size bowl. Sprinkle in yeast. Stir to dissolve. Add ... 24 hours. Shaping Croissants: Cut dough into 4 ... 13 to 15 minutes.
23. CROISSANTS
In a large bowl soften yeast in water. Add warm milk, ... 4 days. Remove dough to floured board; press into ... time. Refrigerate remaining dough.
24. CROISSANTS
Cream (room temperature) butter with ... 1/2 hour. Soften yeast in warm water. Heat 3/4 ... a moderately soft dough that is smooth and elastic ... from sheets. Makes 48.
25. CROISSANTS
Combine: Combine flour, yeast, sugar, salt and shortening. ... floured surface, knead dough for 5 minutes. Grease large ... minutes. Brush each croissant with beaten egg, and bake at 450 degrees for 20 minutes.
26. CROISSANTS
Grease 2 baking sheets. Stir yeast and sugar into water, let ... egg and work dough together. Turn out onto a ... golden brown. Cool on a rack.
27. CROISSANTS
Soften yeast in water. Add milk, salt, ... 4 days. Remove dough from floured surface, press into ... speed rising by placing rolls in warm spot.)
28. CROISSANTS
Cream butter and the 1/3 ... 1 hour. Soften yeast in warm water. In saucepan ... a moderately soft dough. Continue kneading until smooth ... sheets. Makes 48 rolls.
1. Mix yeast, sugar and milk. Let ... Add nuts. 4. Dough: Divide dough into 4 ... Bake at 350 degrees for 15 minutes or until delicately brown.
30. CROISSANTS
Cream butter with 1/3 cup ... 1 hour. Soften yeast in warm water. Heat 3/4 ... a spoon. Turn dough out onto lightly floured surface. ... warm. Makes 48 rolls.
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