Recipe Name
BASIC CROISSANT DOUGH
Serves: many ppl
Calories: umm...a lot i guess
Prep Time: about an hour or less
Occasion: Any
Effort: Easy

Ingredients:

  1. 1/4C warm water (105F - 115F)
  2. 1 pkg dry yeast
  3. 3/4C buttermilk; or 1/4C powdered buttermilk
  4. 3/4C water, in  separate measures
  5. 2T vegetable oil
  6. 3C bread flour
  7. 1-1/2T sugar (4-1/2t)
  8. 1t salt (plain)
  9. 1/2lb (2 sticks) unsalted butter, each stick cut into 16 pieces, frozen
  
 
How to Prepare:

In a 2C measure stir together the 1/4C warm water and the yeast.  Let stand for 10 minutes.

Add the buttermilk and the oil.  If you are using powdered buttermilk, add only the 3/4C water to the oil.  Set aside.

Use the metal blade of a food processor to mix the flour, sugar, salt and powdered buttermilk, if used, pulsing 4-5 times.  With the machine running, pour the liquid mixture through the feed tube in a steady stream and process until the mixture forms a mass, about 30 seconds.  (If the mixture is too dry to form a mass, add water by teaspoonfuls with the machine still running.) Process for 30 seconds more to knead the dough.

Remove the dough to a smooth surface and flatten it into a disc 1/2" thick.  Wrap in plastic wrap and chill in the freezer until the dough is very cold throughout, but not frozen, about 45-60 minutes.  Chill a 3qt mixing bowl.

Divide the chilled dough and frozen butter into 4 equal portions. Return 3 portions to the freezer.

Cut 1 portion of dough into 4 equal pieces.  With the metal blade in place distribute the 4 pieces over the bottom of the food processor bowl.  Distribute 8 pieces of the butter over the dough (2 for each piece of dough).  Pulse 25-30 times or until the butter is distributed throughout the dough.  The pieces of the butter will vary in size.  Transfer to the chilled mixing bowl.  (MY NOTES:  I KEPT MY BOWL IN THE FREEZER THROUGHOUT.)  Repeat for the remaining portions of dough and butter.

 Transfer the mixture to a well-floured, cool surface and press it into a block about 6" X 4" X 2". 
 
DOUBLE TURN STARTS HERE:

Lightly flour the top of the dough and roll it into an 18" X 6" rectangle, flouring the work surface and the top of the dough as needed.  With a soft brush remove the excess flour from the top of the dough. Fold the 2 ends to meet in the center, and again brush the excess flour from the top surface.  Then fold in half; there will be 4 layers of dough.  Brush the excess flour from the dough and scrape the work surface again.  Turn the dough so that the final fold is on your left.
 
THIS COMPLETES A DOUBLE TURN:

Repeat this double turn twice, making a total of 3 double turns.

If the dough becomes too elastic to roll, place it on a cookie sheet and chill in the freezer 15-20 minutes before proceeding.

When the final turn is completed, put the dough into a plastic bag and chill in the freezer for about 30 minutes, or refrigerate for at least 1 hour, before using.

You may refrigerate the dough for up to 3 days or it may be frozen for up to 6 months.  Defrost frozen dough in the fridge for 24 hours before using.

Makes about 2 pounds