Croissant Recipe

Fresh croissants are absolutely delicious--but no two ways about it, making them from scratch is Work! Worth it, but make sure you leave enough time that you aren't rushed. This recipe has the details for getting the freshest croissants--namely, the ones that come right from your own oven.

1 1/2 cups butter or margarine, softened
1/4 cup unsifted all purpose flour
3/4 cup milk
2 Tbsp sugar
1 tsp. salt
1/2 cup very warm water (105-115F)
2 pkg. active dry yeast
3 cups unsifted all purpose flour
1 egg yolk
1 Tbsp milk

With spoon, beat butter and 1/4 cup flour until smooth. Spread on waxed paper in a rectangle 12x6 inches. Refrigerate. Heat milk; stir in sugar, salt to dissolve. Cool to lukewarm. With thermometer, check temperature of water. Sprinkle with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cups flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered in warm place, 85F, free from draft until double-1 hour. Refrigerate 1/2 hour.
On lightly floured pastry cloth, with stockinette- covered rolling pin ( I think you could use cooking spray in place of the stockinette), roll into
14x14 inch rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll
from center to 20 x 8 inches. From short side, fold dough in thirds, making three layers; seal edges;
chill one hour wrapped in foil. With fold at left, roll to 20x8 inches; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill one hour longer.

To shape: Cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12 inch circle. Cut each circle into 6 wedges. Roll up beginning at wide end. Form into crescent. Place point side down, 2 inches apart on brown paper on cookie sheet.
Cover; let rise in warm place, 85F, free from draft until double- one hour. Heat oven to 425F. Brush with yolk beaten with milk. Bake 5 minutes; reduce
oven to 375F; bake 10 minutes, until croissants are puffed and brown. Cool on rack 10 minutes. Makes 24.

This recipe is from the McCall's Cooking School