QUICK CROISSANT DOUGH RECIPES

Steps:

• Cut butter into 1/2-inch-thick slices. In a medium bowl stir slices into 3 cups of the flour until slices are coated and separated. Chill butter mixture while preparing the dough.
• For dough, in a large mixing bowl combine remaining 1-1/2 cups flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, and salt just until warm (120 degree F to 130 degree F). Add to flour-yeast mixture. Add egg. Beat with an electric mixer on low to medium speed 30 seconds, scraping sides of bowl. Beat on high speed 3 minutes.
• Using a wooden spoon, stir chilled flour-butter mixture into dough until flour is moistened (butter will remain in large pieces).
• Sprinkle a pastry cloth or surface with 1/4 cup of the remaining flour. Turn dough out onto surface. With floured hands, gently knead dough for 8 strokes. Using a well-floured rolling pin, roll dough into a 21x12-inch rectangle (if necessary, sprinkle surface of dough with enough remaining flour to prevent sticking). Fold dough crosswise into thirds to form a 7x12-inch rectangle. Loosely wrap in plastic wrap; chill 1 to 1-1/2 hours in refrigerator or 20 to 30 minutes in freezer or until firm but not excessively stiff.
• On a well-floured surface roll dough into a 2-1/2-inch rectangle. Fold dough crosswise into thirds again and give dough a quarter-turn. Then roll, fold, and turn twice more, flouring surface as needed (it is not necessary to chill dough between each rolling). Place dough in a plastic bag. Seal bag, leaving room for dough to expand. Chill dough for 4 to 24 hours. Use as directed in recipes for Baked Croissants and Filled Croissants (see Recipe Center).

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
• In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
• Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
• Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
• Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
• Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.