How To make Peanut Butter Crescents
2 tb Firmly packed dark brown
-sugar 2 tb Creamy peanut butter
1 tb Margarine or butter;
-softened 1 cn (8-oz.) Pillsbury
-Refrigerated Crescent -Dinner Rolls 1/2 c Powdered sugar
2 ts Creamy peanut butter
1/2 ts Vanilla
1 tb Milk, approximately
Heat oven to 375F. Coat a cookie sheet with nonstick cooking spray. In small bowl, combine brown sugar, peanut butter and margarine; blend well. Unroll dough and separate into triangles. Spread peanut butter mixture evenly over triangles. Roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheets; curve into crescent shape. Bake at 375F. for 10 to 14 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency; blend until smooth. Drizzle over warm rolls. Source: Lisa Clarke, adapted from a recipe downloaded from the Pillsbury web site on Apr 30, 1997
How To make Peanut Butter Crescents's Videos
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BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
165g or 2/3c water (86F/30C)
165g or 2/3c whole milk
8g or 2 rounded tsp yeast
50g or 4tbsp sugar
515g or 4 1/8c ap flour (11.7% protein)
10g or 1 3/4tsp salt
40g or 2 7/8tbsp softened butter, cubed
Add water, milk, yeast, sugar, flour, and salt to the bowl of your stand mixer with dough hook attachment. Mix on medium speed for 2-3min. When dough begins to come together, add butter, one piece at a time. Once butter is incorporated, increase speed to high and continue to mix for about 5 minutes until dough is well combined and strong.
Transfer dough to a bowl and tuck and fold up under itself as shown @2:05 to create a round taught ball of dough. Place a cover on bowl and let sit at room temp for 90 minutes.
Flour dough then flip onto floured work surface. Roll the dough out into about a 18 (45cm) tall by 9 (22cm) wide. Place a piece of parchment over the top half of the dough, then fold the dough in half over the parchment. Place on a tray and refrigerate for 20 minutes. Remove butter sheet from the fridge, and allow to sit at room temperature until it's pliable and flexible as shown at 6:37. For me, that took about 20min at 73F room temp.
Remove dough from the fridge and roll out until it's 18-20 tall and 8-9 wide. Place butter on top of the dough near bottom short edge as shown @7:11. Pull top 1/2 of dough and fold it over the middle 1/3. Grab bottom of dough and fold that up over the middle 1/3. Pinch open seam together to seal in butter. Using a rolling pin, pound out and gently roll dough into about a 16 tall by 8 wide and complete a book fold as shown @8:12.
Refrigerate for 20 minutes. Pound and gently roll out dough in two stages. First into about a 16 (40cm) x 12 (30cm) ish. Cover with towel, refrigerate and allow to rest for 15min. Continue to pound out and gently roll into about a 1/4 thick slab that's about 18-20 (48cm) by about 14 (35cm). Cut into 8 even triangles. Roll from wide end to tip. Place rolled croissants onto parchment lined tray. Proof for about 90 minutes until about doubled in size. Brush with egg wash. Wait 20min and brush with another coat of egg wash. Bake for 18-20min in a 425F/218C oven until golden brown.
BUTTER SHEET
225g or 16tbsp softened, salted, not mushy butter (82% butterfat, shaped into an 8x12 rectangle)
Using two pieces of parchment, fold two 8 (20cm) x 12-14 (33cm) rectangles that you'll use as a guide for your butter. Place butter between large pieces of parchment and roll out into a rectangular butter sheet as shown @2:22. Place in the fridge until the dough is ready.
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Peanut Butter Mini Croissant - Recipe Videos
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I was looking for a long time! A perfect dough recipe for croissants
I was looking for a long time! A perfect dough recipe for croissants
Ingredients:
water - 200 ml (6.76 fl oz)
milk - 200 ml (6.76 fl oz)
salt - 5 g (0.18 oz)
sugar - 60 g (2 oz)
yeast - 10 g (0.35 oz)
oil - 20 ml (0.7 fl oz)
eggs - 2 pieces
flour - 800 g (28.2 oz)
TO LEAVEN 1 H
soft butter - 280 g (10 oz)
boiled condensed milk - 300 g (10.6 oz)
eggs - 1 piece
IN THE OVEN 180 °C (356 °F)/30 minutes
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How to make basic peanut butter croissants
Please watch: Meatball recipe /How to make meatball from scratch EASY DELICIOUS MEATBALL RECIPE
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How to make basic peanut butter croissants
#croissant #howto #baking #homemade
Delicious HONEY BUTTER Crescent Rolls, 4 Ingredients Only
Delicious HONEY BUTTER Crescent Rolls, Made Easy with 4 Ingredients Only and canned refrigerated crescent dough. We love these Honey Butter Crescents anytime. I have a favorite restaurant who gives out Honey Butter Crescents before the entrees. They melt in your mouth.
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More of my recipes using Refrigerated Crescent Roll Dough:
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Peanut Butter Jelly Crescent Rolls | Pillsbury
Peanut butter and jelly get rolled up in Pillsbury™ crescent dough, fried and coated with sugar for a delicious treat kids are bound to go crazy for. Find this recipe on our site at: