3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon sugar
1 ¾ cups all-purpose flour
2/3 cup warm milk
2 tablespoons vegetable oil
2/3 cup butter (unsalted)
1 ½ teaspoons salt
1 tablespoon water
Combine yeast, warm water, and sugar. Allow to rest until creamy and frothy.
Place the flour into a mixing bowl. Dissolve 2 teaspoons of sugar and salt in warm milk. Stir in flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until dough triple in volume. Deflate gently, and let rise again until doubled. Deflate and refrigerate for20 minutes.
Soften the butter until pliable, but not soft or oily. Form a 14 x 8 inch (35 x 20 cm) rectangle. Smear butter over top two thirds, leaving 1/4 inch (1 ½ cm) margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
Turn dough 90 degrees, so that the folded edges of the dough are now on your left and on your right. Roll out to a 14 x 6 inch (35 x 15 cm) rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
To make the croissants, roll dough out to a 20 x 5 inch (50 x 10 cm) rectangle. Cut diagonally in the middle and chill half while shaping the other half. Roll out to a 15 x 5 inch (30 x 10 cm) rectangle. Cut into three 5 x 5 inch (10 x 10 cm) squares. Cut each square in half diagonally. Roll each triangle so the tip of the triangle is stretched to a triangle 7 inches (15 cm) long. Grab the other 2 ends of the triangle and stretch them out slightly and roll the dough into a crescent. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
In a small bowl, beat together egg and 1 tablespoon water. Glaze over croissants.
Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
Cuisine: French |Recipe Type: Breakfast, Snack
Allow time for rising of dough. Preparing the dough the night before is a good idea!