- 1 ½ cups butter, softened.
- ⅓ cup all-purpose flour.
- ¾ cup milk.
- ¼ cup sugar.
- 1 tsp salt.
- ½ cup warm water.
- 2 tbsp active dry yeast.
- 3 ¾ to 4 ¼ cups all-purpose flour.
- 1 large egg.
- 1 large egg yolk.
- 1 tbsp water.
Directions:
1 - Combine butter and ⅓ cup flour in bowl; beat at medium speed until well mixed.
2 - Line baking sheet with waxed paper. Spread butter mixture into 12x6-inch rectangle on waxed paper. Place another piece of waxed paper over butter mixture. Refrigerate about 1 hour or until firm.
3 - Combine milk, sugar and salt in a saucepan. Cook over medium heat 4 to 5 minutes or until sugar is dissolved. Cool to lukewarm.
4 - Place warm water and yeast in bowl, stir until dissolved.
5 - Add cooled milk mixture, 2 cups flour and egg. Beat at medium speed until well mixed. Stir in enough remaining flour to make dough easy to handle.
6 - Turn dough out onto lightly floured surface; knead about 5 minutes until smooth and elastic. Cover and let rest for 10 minutes.
7 - Roll dough into 14 inch square. Place chilled butter mixture onto one-half of dough. Fold over other half of dough, seal edges. Roll into 21x12-inch rectangle. Fold into thirds and seal edges.
8 - Cover with plastic wrap; refrigerate for 1 hour. Repeat rolling and folding dough 3 times. Cover; refrigerate 3 hours or overnight.
9 - Roll out dough into 24x14-inch rectangle. Cut rectangle in half lengthwise; cut into 6 even sections, making 12 (7x4-inch) squares.
10- Cut each square diagonally, making 24 triangles. Roll up each triangle loosely, starting from wide edge. Place point down onto greased baking sheets; curve ends.
11- Cover and let rise about 30 minutes or ntil double in size.
12- Heat oven to 375°F.
13- Beat egg yolk and water in bowl and brush over croissants.
14- Bake for 13 to 16 minutes or until golden brown.