Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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Serve these tender flaky croissants for a special brunch.
Combine butter and 1/3 cup flour in small bowl; beat at medium speed, scraping bowl often, until well mixed.
Line baking sheet with waxed paper. Spread butter mixture into 12x6-inch rectangle on waxed paper. Place another piece of waxed paper over butter mixture. Refrigerate until firm (about 1 hour).
Combine milk, sugar and salt in 1-quart saucepan. Cook over medium heat until sugar is dissolved (4 to 5 minutes). Cool to lukewarm (105°F to 115°F).
Meanwhile, place warm water and yeast in large bowl; stir until dissolved. Add cooled milk mixture, 2 cups flour and egg. Beat at medium speed, scraping bowl often, until well mixed. Stir in enough remaining flour to make dough easy to handle.
Turn dough out onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Cover; let rest 10 minutes.
Roll dough into 14-inch square. Place chilled butter mixture onto one-half of dough. Fold over other half of dough; seal edges. Roll into 21x12-inch rectangle. Fold into thirds; seal edges. Cover with plastic food wrap; refrigerate 1 hour. Repeat rolling and folding dough 3 times. Cover; refrigerate 3 hours or overnight.
Roll out dough into 24x14-inch rectangle. Cut rectangle in half lengthwise; cut into 6 even sections, making 12 (7x4-inch) squares. Cut each square diagonally, making 24 triangles. Roll up each triangle loosely, starting from wide edge. Place point down onto greased baking sheets; curve ends. Cover; let rise until double in size (about 30 minutes).
Heat oven to 375°F. Beat egg yolk and water in small bowl; brush over croissants. Bake for 13 to 16 minutes or until golden brown.
Variation: Chocolate Scones: Instead of cutting squares into triangles, cut each square in half. Place small piece of chocolate in center, folding each long side up and over chocolate, sealing edges. Place seam-side down onto greased baking sheet. Cover; let rise until double in size (about 30 minutes). Brush with egg yolk mixture. Bake as directed above.
Dietary Fiber: 1g
Thanks for sharing this recipe! I LOVE these, especially with chocolate inside them!! I feel confident that I can make these after seeing your instructions. I mean hey, I make bread and pies, these are just a little (ok, a lot) more work! But OH SO WORTH IT!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3085
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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