Croissants

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Description

Authentic French croissants.

Ingredients

  • 1 ¼ teaspoons active dry yeast
  • 3 tablespoons warm water (110 degrees F/45 degrees C)
  • 1 teaspoon white sugar
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons white sugar
  • 1 ½ teaspoons salt
  • ⅔ cup warm milk
  • 2 tablespoons vegetable oil
  • ⅔ cup unsalted butter, chilled
  • 1 egg
  • 1 tablespoon water

Instructions

  1. Combine warm water
  2. yeast
  3. and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam
  4. about 5 minutes.
  5. Measure flour into a mixing bowl. Combine warm milk
  6. 2 teaspoons sugar
  7. and salt in a separate bowl; blend milk mixture
  8. yeast mixture
  9. and oil into flour. Mix well and knead until smooth. Cover
  10. and let rise until over tripled in volume
  11. about 3 hours.
  12. Deflate gently
  13. and let rise again until doubled
  14. about another 3 hours.
  15. Deflate dough and chill for 20 minutes.
  16. Massage butter until pliable
  17. but not soft and oily. Pat dough into a 14×8-inch rectangle. Smear butter over top two-thirds
  18. leaving a 1/4-inch margin all around. Fold unbuttered third over middle third
  19. and buttered top third down over that. Turn 90 degrees
  20. so that folds are to left and right. Roll out to a 14×6-inch rectangle. Fold in three again. Sprinkle lightly with flour
  21. and put dough in a resealable plastic bag. Refrigerate for 2 hours.
  22. Unwrap
  23. sprinkle with flour
  24. and deflate gently. Roll to a 14×6-inch rectangle
  25. and fold again. Turn 90 degrees
  26. and repeat. Wrap and chill 2 hours.
  27. Preheat the oven to 475 degrees F (245 degrees C).
  28. To shape
  29. roll dough out to a 20×5-inch rectangle. Cut in half crosswise
  30. and chill half while shaping the other half. Roll out to a 15×5-inch rectangle. Cut into three 5×5-inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point
  31. and make it 7 inches long. Grab the other 2 points
  32. and stretch them out slightly as you roll it up. Place on a baking sheet
  33. curving slightly. Let shaped croissants rise until puffy and light.
  34. In a small bowl
  35. beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
  36. Bake in the preheated oven until crisp
  37. flaky
  38. and golden brown
  39. about 12 to 15 minutes.

Prep Time: 40 mins

Cook Time: 15 mins

Total Time: 11 hrs 15 mins

Servings: 12

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