Croissants

Prep Time:
40 mins

Cook Time:
15 mins

Additional Time:
10 hrs 20 mins

Total Time:
11 hrs 15 mins

Servings:
12

Yield:
12 croissants

Ingredients

Directions

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.

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.

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

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Deflate dough and chill for 20 minutes.

Massage butter until pliable, but not soft and oily. Pat dough into a 14×8-inch rectangle.

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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.

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Turn 90 degrees, so that folds are to left and right. Roll out to a 14×6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.

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Unwrap, sprinkle with flour, and deflate gently. Roll to a 14×6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.

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

To shape, roll dough out to a 20×5-inch rectangle. Cut in half crosswise, 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.

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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.

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Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.

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

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

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Nutrition Facts (per serving)