Croissant

Ingredients

• •3 1/2 cups flour
• •1 1/2 teaspoons dry yeast
• •1 1/4 cups warm milk
• •2 tablespoons water
• •1 and 1/8 cup unsalted butter
• •2 tablespoons sugar
• •1 1/2 teaspoons salt
• •1 large egg, lightly beaten

Directions

1. 1In small bowl add the water, 1/2 teaspoon of sugar and the yeast, making sure it is warm water. Let it ferment for 10 minutes till bubbles form.
2. 2In a large bowl mix together the flour, salt, and sugar. Add a cup of the warm milk and the yeast mixture, and stir until the dough is smooth, adding more milk if you need to.
3. 3Put the dough in a buttered bowl, cover and let rise for 1 1/2 hours.
4. 4Place a couple of spoonfuls of flour on to a piece of plastic wrap and place the butter on top. Sprinkle some flour on the butter and cover with plastic wrap.
5. 5You now must pound the butter gently with the rolling pin to flatten it into a square, working in the flour as you knead through the plastic. Shape into a 5 inch square. You may now use it or keep in the fridge to keep it cool, you must not let it get warm. It must be workable but not brittle cold or greasy warm.
6. 6Roll the dough on a well floured work area to make an eight inch square.
7. 7Put the butter diagonally in the center of the dough and lightly mark around the butter with a dull knife.
8. 8Remove butter and roll each marked corner of the dough out to form a flap. Moisten these flaps lightly with water and put the butter back on dough, wrapping tightly. Stretch flaps a little to reach across the dough bundle. Wrap loosely in plastic wrap and refrigerate for 45 minutes.
9. 9On a well floured surface, keeping dough seam side up, gently roll dough bundle into a rectangle 7 by 12 inches. Brush off all flour off the dough, and fold dough into thirds as you would fold a letter. This is the first turn.
10. 10Before each turn, move the dough so that the seam end is on your left. Wipe the work area, reflour, and roll and fold a second time exactly the same way, turning the dough over occasionally to keep seams and edges even. Be sure to roll into all four corners of the dough and use a pastry scraper to even the edges. A metal spatula works fine too.
11. 11Mark the dough with 2 marks to remind yourself that 2 turns have been done. Wrap with plastic wrap and then foil and refrigerate for 45 minutes. The dough must not chill longer or the butter will not distribute evenly.
12. 12Keep folding and rolling the dough, marking the turns and resting 35 to 45 minutes between turns, until four turns have been completed. Wrap the dough in plastic wrap, then foil, and refrigrate overnight.
13. 13The next day, take out the dough and let it sit at room temperature for 10 to 15 minutes or until soft enough to roll. Turn the dough once more, then cut it in half and roll it out to form a rectangle, 12 by 36 inches and 1/8 inch thick. Cut it into 2 long pieces. Cut each piece into twelve triangles.
14. 14Roll each triangle, starting at the base and working toward the point. It is easier if you grab the point with one hand and stretch it a little, then roll towards the pointy end. Place them on a buttered sheet and let rise for one hour. They will be slightly puffy and lighter when touched, but not increasing so much in size.
15. 15Preheat the oven to 475 degrees Fahrenheit. Brush the croissants with the lightly beaten egg mixed with a spoon of water.
16. 16Bake for 5 minutes, then lower the heat to 400 degrees Fahrenheit and continue baking for about 10 minutes or until golden brown.
17. 17Remove immediately from baking sheets to a cooling rack. Check carefully towards the end of the cooking time as some may cook faster than others.
18. 18They last 2 days at room temperature, 3 months frozen. Reheat on baking sheet in a 325 degree Fahrenheit oven for 5 minutes.