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Add a photoRaciónes: 12
Ingredientes
- 1 x Cake of yeast or possibly package
- 1/4 c. lukewarm water
- 3/4 c. lowfat milk
- 1/2 c. butter
- 4 Tbsp. sugar
- 1 tsp salt
- 3 x Large eggs beaten
- 4 1/2 c. sifted flour
Direcciones
- Soften the yeast in the lukewarm water. Scald the lowfat milk and add in the softened butter, sugar and salt. Cold to lukewarm and then stir in the Large eggs, yeast and flour. Knead till a smooth dough is formed. Place in a greased bowl and cover. Let the dough rise till it has doubled in bulk.
- Divide the dough in thirds and roll out each piece into a 10 inch crescent. Cut each circle into 12 wedge-shaped pcs. Roll up each wedge, starting at the large and and rolling towards the point, that should end up on top. Place these rolled up wedges, that you slightly curve in at the ends, on a greased baking sheet. They should be placed several inches apart in their crescent shapes. Let them rise again till doubled in bulk, then brush with melted butter.
- Bake in a preheated oven at 400F for about 15 min or possibly till brown.
- This should make 36 croissants.
- NOTES : Although these croissants can be bought in many frzn sections in most food markets now, everyone loves the flaky, tender real French croissant. The classic method takes much time and patience. Here is a simplified version of the famous original recipe.
- I love these and have made them several times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 279 | |
| Calories from Fat 84 | 30% |
| Total Fat 9.5g | 12% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 273mg | 11% |
| Potassium 92mg | 3% |
| Total Carbs 40.83g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.22g | 3% |
| Protein 6.99g | 11% |
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