Wheat Germ Croissants
|All purpose flour||3 Cup (48 tbs)|
|Butter||1 1⁄4 Cup (20 tbs), softened|
|Active dry yeast||2 Tablespoon|
|Warm water||1 Cup (16 tbs)|
|Wheat germ||3⁄4 Cup (12 tbs) (Kretschmer Regular)|
|Sugar||1⁄4 Cup (4 tbs)|
Beat 1/4 c. (90 mL) flour and butter together until well blended.
Spread into a 12 x 6 in. (30.5 x 15 cm) rectangle on waxed paper or foil.
Refrigerate until firm, about 30 minutes.
Dissolve yeast in warm water in large bowl.
Add 2 c. (500 mL) flour, wheat germ, 1 egg, sugar and salt to dissolved yeast.
Beat with electric mixer at medium speed for 1 minute.
Gradually stir in remaining flour with wooden spoon to make a soft dough that leaves sides of bowl. (Add a small amount of extra water if dough is too stiff.) Turn out onto floured board.
Knead 5 to 8 minutes until dough is smooth and elastic.
Roll dough into a 14 in. (35 cm) square.
Place refrigerated butter mixture on one side of rectangle.
Fold dough over butter and pinch edges to seal.
Roll into a 20 x 14 in. (51 x 35 cm) rectangle.
Fold dough in thirds.
Place on baking sheet.
Refrigerate dough 10 minutes to firm the butter.
Repeat rolling, folding and refrigerating the dough 3 more times.
If butter begins to break through, sprinkle with flour to seal.
Wrap and refrigerate dough for 2 to 3 hours after last folding.
Cut dough into thirds.
Roll out each third separately and refrigerate remaining sections until ready to use.
Roll the third of dough into a 20 x 14 in. (51 x 35 cm) rectangle.
Cut crosswise into 4 equal pieces.
Cut each piece diagonally to form 2 triangles.
Roll up each triangle loosely, starting at 5 in. (13 cm) side and rolling towards the point.
Place on ungreased baking sheets.
Curve the dough rolls to form crescents.
Cover loosely with plastic wrap.
Let rise in warm draft-free place for 30 to 45 minutes until doubled.
Brush dough with 1 egg, beaten with 1 T. water just before baking.
Bake at 350°F (175°C ) for 18 to 22 minutes until golden.