Croissants

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 batch.

Ingredients

• 1 package active dry yeast
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup warm water (105 to 115 degrees F)
• 1 egg
• 3 cups all-purpose flour
• 1/2 cup cold butter
• 1 egg, beaten
• Poppy seeds (optional)

Instructions

1. In a large bowl, add yeast. Sprinkle with salt and sugar. Add water and stir until yeast is dissolved.
2. 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.
3. 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.
4. Repeat step 3 twice and let dough rest between rollings.
5. 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.
6. Put onto baking sheets and let rise, covered in a warm place for about 20 minutes.
7. Brush croissants with beaten egg and sprinkle with poppy seeds, if used.
8. Bake at 425 degrees F for 8 to 13 minutes, depending on the size.

Notes

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.

Attribution

Posted by artsycook at recipegoldmine.com