Golden Hazelnut Croissants by Reagan

[BakerAunt]

Golden Hazelnut Croissants
Submitted by reagan on September 13, 2003 at 2:22 pm

Filling:
1 1/4 cups hazelnuts, toasted
5 Tbsp. unsalted butter
1/3 cup + 1 Tbsp. sugar
1/2 cup lightly packed white bread crumbs

1 each - egg, lightly beaten with 2 Tbsp. water for
egg wash

Dough:
4 1/2 cups flour
2 1/2 tsp. salt
1 Tbsp. instant yeast
1/4 cup non-instant powdered milk
1/3 (scant) cup sugar
1 each egg (optional)
1 1/2 Tbsp. unsalted butter
1 1/8 - 1 1/3 cups water, cool

10 - 14 Tbsp. unsalted butter, cool room temperature to roll in

Filling:
Process all ingredients together until a past is formed. Set aside.

Dough:
In a medium-sized bowl, mix together the flour, salt, yeast, dried milk, sugar egg (if you're using it), butter, and cool water. Stir till the dough starts to leave the sides of the bowl, then knead it for 3 minutes in an electric mixer or bread machine, or 5 minutes by hand. Cover the dough and let it rest for 15 minutes, then knead it for an additional 5 minutes by machine, or 10 minutes by hand.

Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 to 1 1/2 hours. It will become puffy.

Transfer the dough to a clean work surface and roll it into a 12 x 18 inch rectangle. If the dough is sticky and hard to work with, refrigerate it for 30 minutes. Prepare the butter to roll in by placing it between two pieces of plastic wrap, and rolling in into a rectangle 10 x 12 inches.

Place the butter rectangle on the dough. It'll cover 2/3 of the rectangle. Fold the naked third of the dough over the butter and into the middle, then fold the remaining buttered third over that, just as if you're folding a letter to put in an envelope. Roll the dough into a rectangle about 1 inch thick, wrap it in plastic wrap, and place it in fridge for 15 minutes. This whole process is called a "turn".

Repeat the process 3 more times, refrigerating the dough 15 minutes between each turn.

After the 4th turn and refrigerated rest, roll the dough into a large 16 x 27 inch rectangle. It should be about 1/8-inch thick. Cut the dough in half lengthwise, then cut nine long, pennant-shaped triangles from each half.

Working with one triangle at a time, place a generous tablespoon of filling at the wide end. Starting with the wide end, roll the triangle up to form a crescent. Place the crescent on a parchment-lined baking sheet, pointed tip on the bottom, and brush it with some egg wash.

Cover the croissants with lightly greased plastic wrap, and allow them to rise for 1 hour. They should look puffy. Brush with additional egg wash, and bake in a preheated 375 degree oven for 18 to 22 minutes, or until light brown and crisp looking.

Yields - 16

Recipe from New England Culinary Institute, 5th Annual "Experience the Magic of Baking Weekend". Chefs: Sue Gray and PJ Hamel

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