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© St. Petersburg Times, published January 9, 2002
It takes patience to make buttery, rich croissants. They are yeast rolls, so they require rising time, plus the layered dough must rest in the refrigerator overnight. In the meantime, there is a lot of delicate rolling and wrapping to achieve the flaky layers.
After reading this recipe, you'll be glad you can buy croissants at local bakeries and grocery stores.
In France, croissants are traditionally served warm for breakfast. However, they make wonderful sandwiches and can often be found stuffed with almond paste or chocolate.
3-1/2 cups flour
1-1/2 teaspoons dry yeast, not quick rise
1-1/4 cups warm milk
2 tablespoons water
1-1/8 cup unsalted butter
2 tablespoons sugar
1-1/2 teaspoons salt
1 large egg, lightly beaten
In small bowl add the water, a half teaspoon of sugar and the yeast, making sure it is warm water. Let it ferment for 10 minutes until bubbles form.
In a large bowl mix together the flour, salt and sugar. Add a cup of the warm milk and the yeast mixture, and stir until the dough is smooth, adding more milk if you need to. Put the dough in a buttered bowl, cover and let rise for 11/2 hours. Place a couple of spoonfuls of flour on a piece of plastic wrap and place the butter on top. Sprinkle some flour on the butter and cover with plastic wrap. You now must pound the butter gently with the rolling pin to flatten it into a square, working in the flour as you knead through the plastic. Shape into a 5-inch square. You may now use it or keep in the fridge to keep it cool; you must not let it get warm. It must be workable, but not brittle cold or greasy warm.
Roll the dough on a well-floured work area to make an 8-inch square. Put the butter diagonally in the center of the dough and lightly mark around the butter with a dull knife. Remove butter and roll each marked corner of the dough out to form a flap. Moisten these flaps lightly with water and put the butter back on dough, wrapping tightly. Stretch flaps a little to reach across the dough bundle. Wrap loosely in plastic wrap and refrigerate for 45 minutes.
On a well-floured surface, keeping dough seam side up, gently roll dough bundle into a 7- by 12-inch rectangle. Brush all flour off the dough and fold dough into thirds as you would fold a letter. This is the first "turn."
Before each turn, move the dough so that the seam end is on your left. Wipe the work area, reflour, and roll and fold a second time exactly the same way, turning the dough over occasionally to keep seams and edges even. Be sure to roll into all four corners of the dough and use a pastry scraper to even the edges. ( A metal spatula works fine, too.)
Mark the dough with two marks to remind yourself that two turns have been done. Wrap with plastic wrap and then foil and refrigerate for 45 minutes. The dough must not chill longer or the butter will not distribute evenly.
Keep folding and rolling the dough, marking the turns and resting 35-45 minutes between turns, until four turns have been completed. Wrap the dough in plastic wrap, then foil, and refrigerate overnight.
The next day, take out the dough and let it sit at room temperature for 10-15 minutes or until soft enough to roll.
Turn the dough once more, then cut it in half and roll it out to form a rectangle, 12 by 36 inches and one-eighth-inch thick. Cut it into two long pieces (each will be 6 by 36 inches). Cut each piece into 12 triangles (each one will measure 3 inches at its base).
Roll each triangle, starting at the base and working toward the point. It is easier if you grab the point with one hand and stretch it a little, then roll toward the pointy end. Place them on a buttered sheet and let rise for one hour. They will be slightly puffy and lighter when touched, but not increasing so much in size.
Preheat oven to 475 degrees. Brush the croissants with the lightly beaten egg mixed with a spoon of water. Bake for 5 minutes, then lower the heat to 400 degrees and continue baking for about 10 minutes or until golden brown. Remove immediately from baking sheets to a cooling rack. Check carefully toward the end of the cooking time as some may cook faster than others.
The rolls last two days at room temperature, three months frozen. Reheat on baking sheet in 325-degree oven for five minutes.
-- Source: www.about.com