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Results 41 - 50 of 102 for croissants
Heat the half and half ... wedges. Roll each croissant so tip is at the ... Bake at 450 degrees for approximately 15 minutes until light brown.
Make Dough: Pour water in ... 24 hours. Shaping Croissants: Cut dough into 4 ... with water. Brush croissants with mixture. Bake 13 to 15 minutes.
Scald milk. Add lard, sugar, and salt. Cool to lukewarm. Add yeast and enough flour to knead. Turn onto slightly floured cloth, knead, ...
Soften yeast in water. Add milk, salt, sugar, beaten egg and 1 cup of the flour. Beat, until the size of beans. Pour yeast mixture over the ...
45. EASY CROISSANTS
In a large mixing bowl ... and curve into croissant shape. Cover; let rise 1 ... evaporated milk (1 1/2 cups = 1 can). Freeze the extra croissants.
Put chocolate on triangle of dough and roll up. Bake according to directions. NOTE: You may as well make a double batch as they disappear ...
In a large bowl, dissolve ... wedges. For each croissant, loosely roll wedges toward ... racks. Makes 32 croissants. TO REHEAT, arrange rolls ... for about 10 minutes.
Dissolve yeast in one cup ... side into a croissant shape. Let rise in warm ... wash. Bake at 425 degrees for 15 minutes or until golden brown.
49. EASY CROISSANTS
Preparation time: 15 minutes. Rising time: 2 to 3 hours. Baking time: 10 to 15 minutes at 375 degrees. Yields: 32. 1. In bowl, dissolve ...
Dissolve yeast in 1 cup warm water. Stir in sugar. Combine flour, salt, 1/4 cup butter and yeast mixture in bowl; mix well. Knead until ...
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