Croissants recipe

Name: Croissants
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 2 teaspoons white sugar; 1 tablespoon water; 1 large egg; 1 teaspoon white sugar; 2 tablespoons vegetable oil; 3 tablespoons warm water (110 degrees F/45 degrees C); 1.5 teaspoons salt; 1.75 cups all-purpose flour; 1.25 teaspoons active dry yeast; 0.66666668653488 cup warm milk; 0.66666668653488 cup unsalted butter, chilled

Recipe Instructions

Step 1

Preheat the oven to 475 degrees F (245 degrees C).

Step 2

Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Step 3

Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.

Step 4

Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.

Step 5

Deflate gently, and let rise again until doubled, about another 3 hours.

Step 6

Deflate dough and chill for 20 minutes.

Step 7

Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.

Step 8

In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.

Step 9

Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.

Step 10

Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.

Step 11

Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.

Step 12

To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.

Step 13

Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.