| Ingredients |
12 1/2
doz |
173
doz |
Procedure |
| Yeast |
3 1/2 oz. |
3 lb. 5 oz. |
1. Mix
water, yeast, dry milk and sugar on low speed for 1 minute. |
| Water |
4 lb. |
60 lb. 6 oz. |
| Nonfat dry milk |
5 oz. |
4 lb. 11 oz. |
| Granulated Sugar |
14 oz. |
13 lb. 3 oz. |
| Salt |
2 1/2 oz. |
2 lb. 6 oz. |
2. Add salt, eggs and
butter. Mix on low speed for 4 minutes |
| Whole Eggs |
7 oz. |
6 lb. 6 oz. |
| Butter, melted |
5 oz. |
4 lb. 11 oz. |
| Flour, unbleached bread |
4 lb. 4 oz. |
70 lb. |
3. Add
flours. Mix on low speed for 4 minutes.
4. Allow
to triple in size in bowl. Punch down. Scale into 14 oz.
pieces. |
| Flour, high gluten |
2 lb. 6 oz. |
30 lb. |
| Butter |
6 lb. |
90 lb. 8 oz. |
5. Sheet each piece into 18" x 54"
rectangle. Spot 36" with butter. Do 3-three-folds with a minimum of
30 minutes rest in refrigerator between each
fold.
6. Refrigerate dough 8 to 12 hours. |
| Fig Filling (below) |
4 lb. 10 oz. |
70 lb. |
7. Do a final three-fold and sheet
1/4" to 3/8" thick. Cut into croissants. Spoon Fig Filling across
wide end. Roll up and shape into croissants.
8.
Proof until double in bulk. Spray with egg wash and top with
streusel (below), if desired.
9. Bake at 350F
for 15 minutes.
|
| Fig
Filling |
California Fig Paste or
California Diced
Figs |
2 lb. 4 oz. |
31 lb. 8 oz. |
1. Combine
fig paste or diced figs, water and sugar in kettle. Heat to boiling
and simmer 10 to 20 minutes.
2. Turn into food
processor or mixer bowl and process or beat on high until smooth.
Stir in vanilla. Add water, as needed, and mix until desired
consistency for spreading. |
| Water |
1 lb. 8 oz. |
21 lb 14 oz |
| Granulated Sugar |
1 lb. 5 oz. |
18 lb. 6 oz. |
| Vanilla |
2 oz. |
1 lb. 12 oz. |
| Streusel |
| Butter |
8 oz. |
7 lb. |
1. Combine all
ingredients and mix until crumbly. |
| Granulated Sugar |
12 oz. |
10 lb. 8 oz. |
| Flour |
12 oz. |
10 lb. 8
oz. |
