Recipe: Croissants D'ail (Garlic Croissants)

Croissants D'ail (with Garlic Butter)
Source: Garlic Lovers' Greatest Hits by Gilroy Garlic Festival
From: Barbara Spellman, Morgan Hill, CA

Barbara Speliman, a home economics teacher, became a Great Garlic Contest finalist with this delightful recipe. Elegant and buttery, these lovely croissants get their appealing flavor from the creamy garlic butter that is mixed into the dough.

GARUC BUTTER:
3 to 8 cloves fresh garlic
1 quart boiling water
4 tablespoons butter
CROISSANT DOUGH:
4 cups flour
6 tablespoons sugar
2 teaspoons salt
2 oz. yeast, softened in 1/2 cup warm water for about 20 minutes
1 cup water or milk (plus or minus a little)
3/4 cup butter
l egg

GARLIC BUTTER:
Place unpeeled cloves of garlic in boiling water for 5 seconds. Drain, peel, and rinse under cold water.

Bring to a boil again for 30 seconds; drain and rinse. Pound into a smooth paste in a mortar or put through a garlic press.

Soften butter and mix with the garlic paste. Set aside.

DOUGH:
Sift together the flour, sugar, and salt in a large mixing bowl. Add the softened yeast. Gradually add the water (milk) until the mixture forms a ball (you may need to vary this 1 cup of liquid more or less depending upon the moisture level of the flour). Continue kneading in the bowl or on a lightly floured pastry cloth until a smooth, elastic dough is formed.

Place about 1/4 of the dough back in the bowl, and add the garlic butter to it. When this is mixed into the dough, add the remaining 1/2 of the dough. Mix thoroughly.

On a lightly floured cloth, roll the dough into a rectangle about 3/4-inch thick. Place 3/4 cup butter (soft enough to spread) in the center of the dough. Bring each side up and over the butter. Seal the center and ends of the dough. Fold the dough into thirds; turn and roll to the size of the original rectangle. Repeat this process two more times.

Fold the dough into thirds. Allow the dough to rise at room temperature until doubled in size.

Place on a baking sheet and refrigerate 45 minutes to 1 hour, until dough is chilled.

Remove from the refrigerator and roll into a rectangle about 10 inches by 20 inches. Cut into 10 rectangles about 4 inches by 5 inches. Cut each of these rectangles in half diagonally. Roll each piece of dough, beginning at the wide end; curve to crescent shape; place on an ungreased baking sheet and allow to rise until doubled in size (about 2 hours).

Paint with egg mixed with a small amount of water and bake in 400 degree oven for 10 to 15 minutes, depending upon desired brownness.

Optional: Before rolling dough into crescent shape, sprinkle with freshly chopped parsley mixed with Parmesan cheese.

Makes 20 croissants