Fruit croissants
Fruit croissants
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| Ingredients | Lbs. | Ozs. | Method |
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| Dough | |||
| Water | 4 | Mix on low speed for 1 minute. | |
| Granulated sugar | 14 | ||
| Nonfat dry milk | 5 | ||
| Yeast | 31/2 | ||
| Whole eggs | 7 | Add. Mix on low speed for 4 minutes. | |
| Butter, melted | 5 | ||
| Salt | 21/2 | ||
| Bread flour, unbleached | 4 | 4 | Add. Mix on low speed for 4 minutes. |
| High gluten flour | 2 | 6 | Allow dough to triple in size. Then, punch down and scale into 14-oz. pieces. |
| Butter | 6 | Sheet dough into 18-in. by 54-in. rectangle. Spot dough with butter. Do a three-fold with 30 minutes of rest between each fold. |
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| Total appr. wt. | 18 | 15 | |
| FIG FILLING | |||
| Fig paste or diced figs | 2 | 4 | Combine and heat to boiling. Simmer for |
| Water | 1 | 8 | 10 to 20 minutes. Mix on high speed |
| Granulated sugar | 1 | 5 | until smooth. |
| Vanilla | 2 | Add vanilla. Mix until desired consistency, | |
| Water, as needed | adding water as needed. | ||
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| Total appr. wt. | 5 | 3 | |
| STREUSEL | |||
| Granulated sugar | 12 | Combine. Mix until crumbly. | |
| Flour | 12 | ||
| Butter | 8 | ||
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| Total appr. wt. | 2 | ||
Instructions: Do a final three-fold to the dough and sheet the dough until it is 1/4-in. to 3/8-in. thick. Cut into triangles. Spoon filling across one end of each triangle. Roll up and shape into croissants. Proof until doubled in size. Spray with egg wash and top with streusel. Bake at 350°F for 15 minutes.
Yields about 121/2 dozen croissants
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