Croissants

FM Staff

YIELD: 115-120

1 gal. milk
12 oz. yeast
8 oz. honey
8 oz. granulated sugar
13 lbs. patent flour
1/2 cup salt

ROLL IN BUTTER
5 lbs. unsalted butter
5 lbs. Swedish gold, roll-in margarine
1 lb. patent flour
3/4 Tbsp. lemon juice

SCALE EACH PIECE
2 pound 10 ounces
Flatten into square

1. Place first six ingredients in a mixing bowl in order. Mix dough for three to four minutes, being careful not to over-mix.

2. Place mixed dough into a floured plastic container. Smash down and cover container with a lid. Allow dough to rest in a refrigerator overnight.

3. Cut dough into four equal pieces, each weighing 61/2 pounds. Run through a dough sheeter, starting with a thickness setting of about 30, taking the dough down to a setting of 9. Keep dough piece in a square shape. Place butter and Swedish gold mixture on top and fold over, then allowing the dough to rest 30 to 40 minutes. Fold dough three times in this manner, allowing a 30-40 minute rest each time.

4. After folding, rest dough another 30 to 40 minutes in the refrigerator. Roll the dough piece on the dough sheeter to a 1/4 of an inch or the required thickness. Cut into triangles and roll into croissants.

5. Egg wash proof and bake croissant pieces for about 15 minutes at 375° F.

Recipe from Kurt Lechner, executive pastry chef, SDSU Aztec Shops Dining Service.