Traditional Croissants Flavored With Lemon Peel
|Active dry yeast||1 (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115Â°)|
|Lukewarm milk||1 Cup (16 tbs), scalded then cooled|
|Grated lemon peel||1 Teaspoon|
|All purpose flour||5 Cup (80 tbs)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Light cream||1 Tablespoon|
Dissolve yeast in warm water.
Stir in milk, shortening, sugar, salt, lemon peel, eggs and 2 1/2 cups of the flour.
Beat until mixture is smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double.
Punch down dough.
Cover; chill 1 hour.
Punch down dough again.
Roll on lightly floured board into rectangle, 25x10 inches; spread with 1/3 cup butter.
Fold rectangle into thirds, making 3 layers; roll out.
Repeat process 2 times, spreading rectangle with 1/3 cup butter each time.
Divide dough in half; chill 1 hour.
Shape half the dough at a time (keep other half chilled).
Roll each into rectangle, 25x10 inches, about 1/4 inch thick.
Cut lengthwise in half, then crosswise into 5 squares.
Cut each square diagonally into 2 triangles.
Roll up each triangle, beginning at long side.
Place rolls, with point underneath, on ungreased baking sheet.
Curve to form crescent.
Chill 30 minutes.
Heat oven to 425°.
Brush rolls with light cream; bake 15 to 18 minutes or until brown and crisp.