Fruit croissants

Ingredients	Lbs.	Ozs.	Method
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.
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.
Total appr. wt.	5	3
STREUSEL
Granulated sugar		12	Combine. Mix until crumbly.
Flour		12
Butter		8
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