Basic Croissants Recipe
Ingredients
| Butter | 1 1⁄2 Cup (24 tbs) | |
| All purpose flour | 1⁄3 Cup (5.33 tbs) | |
| Active dry yeast | 2 | |
| Warm water | 1⁄2 Cup (8 tbs) | |
| Milk | 3⁄4 Cup (12 tbs), scalded | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Egg | 1 , beaten | |
| All purpose flour | 4 Cup (64 tbs) | |
| Egg yolk | 1 | |
| Milk | 1 Tablespoon |
Directions
Cream butter with 1/3 cup flour.
Roll mixture between waxed paper to 12x6-inches.
Chill 1 hour or longer.
Soften yeast in water.
Combine next 3 ingredients; cool to lukewarm.
Add yeast and egg; mix well.
Add 3 3/4 cups flour or enough to make soft dough.
Knead on floured surface 5 minutes.
Roll to 14-inch square.
Place chilled butter on one half; fold over other half: seal edges.
Roll to 20x12-inches; seal edges.
Fold in thirds so you have 3 layers.
Roll to 20x12-inches again.
Fold and roll twice more; seal edges.
Fold in thirds to 12x7-inches.
Chill 45 minutes.
Cut dough crosswise in fourths.
Roll each fourth (keep remainder chilled) to 22x7-inches, paper-thin.
Cut in 10 pie-shaped wedges, 4 inches at base and 7 inches long (you'll have an extra 1/2-wedge on each end; put together).
To shape: Begin with base (if dough has shrunk back, pull to original size) and roll loosely toward point.
Place 3 inches apart on un-greased baking sheet, point down; curve ends.
Cover; let double, 30 to 45 minutes.
Beat egg yolk with milk; brush on rolls.
Bake at 375° for 12 to 15 minutes.
Roll mixture between waxed paper to 12x6-inches.
Chill 1 hour or longer.
Soften yeast in water.
Combine next 3 ingredients; cool to lukewarm.
Add yeast and egg; mix well.
Add 3 3/4 cups flour or enough to make soft dough.
Knead on floured surface 5 minutes.
Roll to 14-inch square.
Place chilled butter on one half; fold over other half: seal edges.
Roll to 20x12-inches; seal edges.
Fold in thirds so you have 3 layers.
Roll to 20x12-inches again.
Fold and roll twice more; seal edges.
Fold in thirds to 12x7-inches.
Chill 45 minutes.
Cut dough crosswise in fourths.
Roll each fourth (keep remainder chilled) to 22x7-inches, paper-thin.
Cut in 10 pie-shaped wedges, 4 inches at base and 7 inches long (you'll have an extra 1/2-wedge on each end; put together).
To shape: Begin with base (if dough has shrunk back, pull to original size) and roll loosely toward point.
Place 3 inches apart on un-greased baking sheet, point down; curve ends.
Cover; let double, 30 to 45 minutes.
Beat egg yolk with milk; brush on rolls.
Bake at 375° for 12 to 15 minutes.
Chef
