croissants
Croissants
Posted by artsycook
These take some time but are worth the effort!
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 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 on 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.
This makes 10 large or 20 small croissants so you might want to
make a double batch.