These take some time to make but are worth the effort!
This makes 10 large or 20 small croissants so you might want to make a double
1 package active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1/2 cup cold butter or margarine
1 egg , beaten
Poppy seeds (optional)
In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir
until yeast is dissolved.
Add 1 egg and flour, a little at a time (save some flour for rolling dough),
kneading until smooth and satiny. Put dough onto floured surface and fold to a square,
about 1/2-inch thick.
Slice butter thinly and cover half of the dough with sliced butter. Fold other
half of dough over and Press together. Roll dough out again lightly to a rectangle.
Fold into thirds and let dough rest in the refrigerator for 20 minutes.
Repeat step 3 twice and let dough rest between rollings.
Roll dough out to a rectangle, 8 x 20 inches, and cut out 5 to 10 squares. Divide
each into a triangle by cutting diagonally. Starting at the base, roll each to form
a croissant. Fold tips of croissants slightly.
Put onto baking sheets and let rise,
covered in a warm place for about 20 minutes.
Brush croissants with beaten egg and sprinkle with poppy seeds, if used.
Bake at 425 degrees F for 8 to 13 minutes, depending on the size.
Even though it's a little more time consuming, these croissants are worth
the wait! This recipe is even better than most store-bought ones.