McLean Recipes

How to make croissants:

Step 1
1 1/3 cups cold butter
3 cups all-purpose flour

Cut butter into 1/2-inch slices. Mix with 3 cups flour in a bowl and chill while preparing Step 2.

Step 2
1 1/2 cups all-purpose flour
1 package yeast
1 1/4 cups milk
1/4 cup sugar
1/2 teaspoon salt
1 egg

Combine 1 1/2 cups flour and yeast in a large mixing bowl. Meanwhile, heat milk, sugar and salt in a pan on the stove till warm. Add to yeast-flour mixture along with the egg. Beat with an electric mixer for 30 seconds on low, then on high for 3 minutes.

Step 3
Stir in chilled butter-flour mixture. Flouring hands, knead dough very gently, punching about eight times. Using a floured rolling pin, roll out on a floured surface into a large rectangle (about 20 inches by 10 inches). Fold dough into thirds, wrap, and refrigerate for at least 1 1/2 hours or overnight (or freeze for 30 minutes).

Step 4
Take dough out of refrigerator. Using a floured rolling pin again, roll dough out on a floured surface into a rectangle as described in Step 3. Fold, wrap, and chill dough again, this time for at least 4 hours or overnight.

Step 5
Remove dough from refrigerator and divide into fourths by cutting the dough. Return three portions to the fridge. On a floured surface and using a floured rolling pin, roll out dough into a circle. Cut like pizza then roll up slices into crescent shapes. When you cut it, you can either make 12 small ones out of the circle, or 8 large ones.  Repeat rolling, cutting, and shaping with the other portions of croissant dough. Place on greased baking sheets, points down, curving ends. Cover and let rise till doubled (about 1 hour). Bake in a 375-degree oven for about 15 minutes.

If you get busy after you make the dough, the dough can remain chilled in the fridge for up to a week at any stage!

12 oz. (1 1/2 cups) Water

2 T. Oil or margarine

4 C. Flour

2 t. Salt

2 T. Sugar

3 t. Yeast

Put the bread maker to basic, 1 1/2 pound, and medium color crust.