Croissants

Ingredients

• 3½ oz. of butter
• a quartern of dough
• a spoonful or two of milk

Method

1. 1

   Make dough with milk and water, rub in butter at second kneading.

2. 2

   Roll out, cut into squares, then diagonally into triangles.

3. 3

   Roll each triangle, bend ends to form a crescent, and bake for ten to fifteen minutes in a quick oven.

4. 4

   Brush with egg yolk and milk for shine.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 32. The excerpt below is the record exactly as published.

4oz. of butter, then make a bay in the mixture ; mix twelve whole well beaten eggs, a gill of milk, |lb. of sugar, and a piece of “ vol ” or rock ammonia, the size of a pea, in another basin ) whisking them together for two or three minutes ; now pour this into the bay and work it up from the bottom, as E 50 BREAD, CAKES, AND BISCUITS. described in making captain biscuits ; the dough should be smooth and spongy ; knead it well, then roll it out one-fifth of an inch thick, stamp it out with round, oval, or leaf- shaped cutters, prick each cake well, and leave them out as flat as possible for a minute or two ; now lift each biscuit separately in your left hand, pressing them into a cup shape with your right thumb, dropping each into boiling water as done (keep a fish kettle or bain marie pan at hand on the hob, full of boiling water, which must be kept at boiling point) ; in about a minute the biscuits will rise to the surface, when they must be lifted out with a skimmer and dropped at once into a pan of cold water ; cover this pan and leave the cracknells in this for three or four hours. Now drain them well, wash them over with a little white of egg, set them on buttered baking sheets, and bake for about twelve minutes in a hot oven. See they are thoroughly baked, but mind they do not burn. Biscuits, Oatmeal. — Put into a basin |lb. coarse oatmeal, 4oz. flour, 4oz. sugar, rub 4oz. of butter thoroughly into it all, and make it all into a stiff paste with a whole egg mixed with half a gill of water. Dust a board lightly with fine oatmeal or a little flour, roll the paste out very thinly, prick with a steel fork, stamp out with a round cutter, and bake fifteen to twenty minutes in a moderate oven. Water. — Mix together lib. of flour, the yolk of an egg, and enough water to make it all a stiff paste ; work it well till perfectly smooth, then roll it out as thin as possible, and stamp it out with a plain round cutter ; prick these rounds with a fork, and bake in a slack oven for twelve to fifteen minutes. A nicer form of these is made by using milk instead of water. Cornish Splits. — Mix together 12oz. flour, 8oz. butter (or well clarified dripping), a teaspoonful of sugar, and, if liked, 8oz. well washed and dried currants, moisten with buttermilk or water, work it to a nice smooth paste, roll it out I|in. thick, mark it out in rounds or squares. ROLLS, &c. 51 bake, divide at the marks, split with a fork, spread with clotted cream or creamed butter, and serve hot. Croissants. — These French rolls are simply made with French, milk, or Vienna dough ; or any good household dough will do if made with half milk, half water, with a little butter rubbed up into the dough at the second kneading. About 3£oz. of butter to the quartern of dough is the right amount. When the dough has risen the second time, roll it out like pastry, about Rn. thick, cut it into even squares, and each across diagonally into two triangles ; take a corner at the ends of the longest side of the triangle in each hand, with the third point outside away from you, and roll it up evenly, lightly pressing the third point to make it adhere to the roll ; then bend the two ends towards each other in a crescent, or croissant, shape (whence the name) ; bake ten to fifteen minutes in a rather quick oven. Brush each roll as you lift it out of the oven with egg yolk beaten up with a spoonful or two of milk

Cook this with the app: pantry check, scaling, and the assistant.