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Bread Machine Croissant Recipe
2 1/2 Tsp. yeast
3 cups bread flour
1 1/2 Tsp. salt
2 1/2 Tbsp. sugar
1 1/2 Tsp. shortening
1 1/4 cups lukewarm water
1 large egg
1 1/2 sticks chilled sweet butter, cut into thin slices
Combine ingredients, except butter, in bread machine as usual. Use french bread and manual settings.
When dough is finished, remove from pan and flatten it in the shape of a rectangle. Then put dough in a greased 9x13" pan and put in freezer for 1 hour. Roll out the
chilled dough. Cover dough with butter slices and roll to incorporate. Fold dough over three times, rolling after each fold. Cover dough and let rest in fridge for 1
hour. Remove dough from fridge. Fold dough over 3 more times, roll lightly after each fold. Return to fridge for 2 more hours. Roll dough gently until 1/8" thick. Cut
into triangles. Brush with a beaten egg and roll up starting from the bottom to the top. Form into horn shape and let rise covered with a cloth in a warm place. When
doubled in size genly brush with remaining egg and bake in preheated 375°F oven until golden brown.
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