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Spread the butter on a piece of plastic wrap and shape into an 8˝ square. Wrap and refrigerate for 30 minutes. To finish the dough: Add the melted butter to the sponge. Whisk together the remaining sugar, 2 1/2 cups (298g) of the flour, the dry milk, and salt and add to the sponge. Mix until the dough forms.
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Meanwhile, whisk together all of the sauce ingredients and set aside. To assemble the sandwiches, layer the bottom half of the croissants with ham, cheese, and egg mixture. Slather the top half with the sauce and sandwich together. Place on a baking sheet and bake for 8-10 minutes, or until cheese is melted and gooey. Serve warm.
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Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours). Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash. Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.
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Lower every croissant in half with a bread knife, yielding a high and backside piece of croissant. Open the bundle of pork sausage and use a knife to chop the sausage into 4-equal sized disks. Flatten utilizing the palms of your palms into about 6-inch patties.
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Place them in the air fryer, cut side up, and toast at 350°F (175°C) for 2 minutes or until they're lightly golden. Start with the bottom half of the toasted croissant. Place a cheese slice, followed by the sausage patty. Gently lay the cooked egg on top of the sausage.
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Griddle chicken burger in a skillet until heated through, top with sliced Gouda cheese to melt. In a small egg skillet, heat oil & sauté vegetables for about 1 minute, add the eggs and cook as to make an omelet (Fold ¼). Place Burger in split warmed croissant, top with the folded omelet & finish with shredded Cheddar cheese.
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To Assemble. Cook bacon until it is crisp and golden. Drain on a paper towel and keep warm. Fry eggs until just set or until cooked to your liking. Split and lightly toast the croissants. Place cheese on the base of each croissant half; top with two patties, bacon, and eggs. Drizzle with KNORR Hollandaise Gluten-Free Sauce and maple syrup. Beef.
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Remove the skillet from the oven and heat to 375 degrees. Step 23. In a small bowl, stir the yolk and heavy cream until streak-free. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough. Step 24.
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To make the dough: In a medium bowl, whisk together the bread flour, dry milk, salt, and 1 1/2 tablespoons (19g) of the sugar. Set aside. Put the egg and water in a medium mixing bowl and whisk to combine. Add the remaining 1 1/2 teaspoons of the sugar (6g), the all-purpose flour, and the yeast. Mix with a spatula until well blended; cover and.
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Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat; cook and stir ground beef until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in Cheddar cheese and onion soup mix. Divide crescent roll dough into triangles along perforated edges.
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Add 4 of the 6 eggs into a bowl. Add egg seasonings then whisk (paid link). Pre-heat cooking pan to medium/high heat. Cook your beef patties for 3 to 4 minutes each side adding a slice of cheddar cheese once flipped. Set to the side. Pre-heat separate pan to medium heat and fry the remaining 2 eggs. Set to the side.
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Place the egg and cheese on top of the sausage patties already on the wire rack . Repeat steps 4 through 8 with the rest of the egg mixture. Cut the croissant in half with a serrated knife. Put the egg, cheese, and sausage on the bottom half and place the other half on top. Repeat with the remaining ingredients.
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Combine all-purpose flour, sugar, yeast, and salt in a large bowl of a mixer. In a separate bowl or jug, whisk together milk and eggs. Pour some of the wet mixture into the dry ingredients and knead on medium speed with the dough hook attachment. If you need more liquid for the dough to come together, add more.
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Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and begin to knead the dough.