Directions:
- Stir butter with a wooden spoon until smooth; spread on waxed paper into a 10- x 8-inch rectangle. Chill until needed.
- Scald milk; cool to 105° to 115°. Dissolve yeast and 1 tablespoon sugar in lukewarm water in a large mixing bowl; let stand 5 minutes or until bubbly. Stir in lukewarm milk, 2 cups flour, oil, remaining sugar, salt, and eggs; beat at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
- Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down. Cover with plastic wrap, and refrigerate 1 hour.
- Punch dough down, and turn out onto a lightly floured surface; roll into a 24- x 10-inch rectangle. Place chilled butter rectangle on half of dough. Fold other half of dough over butter to form a 12- x 10-inch rectangle; pinch edges to seal.
- Roll dough into an 18- x 10- inch rectangle. Fold into thirds, beginning with short side. Cover and chill 1 hour.
- Repeat rolling and folding procedure (roll into an 18- x 10- inch rectangle, and fold into thirds) 2 additional times, covering and chilling dough 30 minutes between procedures. Wrap dough in aluminum foil, and chill overnight.
- Divide dough into 4 equal portions; chill 3 portions. Roll 1 portion into a 12-inch circle on a lightly floured surface; cut into 6 wedges. Roll up each wedge tightly, beginning at wide end. Seal points, and place point side down on greased baking sheets; curve into crescent shapes. Cover and repeat rising procedure 30 minutes or until doubled in bulk.
- Bake at 425° for 8 minutes or until golden brown. Cool slightly on baking sheets, and transfer to wire racks to cool completely. Repeat shaping, rising, baking, and cooling procedures with remaining dough portions.
- Note: Croissants may also be served warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2233.35 Kcal (9351 kJ) | ||
| Calories from fat | 1142.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 126.97g | 195% | |
|---|---|---|---|
| Cholesterol | 409.35mg | 136% | |
| Sodium | 2444.45mg | 102% | |
| Potassium | 586.41mg | 12% | |
| Total Carbs | 233.25g | 78% | |
| Sugars | 15.86g | 63% | |
| Dietary Fiber | 10.38g | 42% | |
| Protein | 40.32g | 81% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 3.8mg | 21% | |
| Calcium | 197.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 389.58 Kcal (1631 kJ) | ||
| Calories from fat | 199.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.15g | 195% | |
|---|---|---|---|
| Cholesterol | 71.4mg | 136% | |
| Sodium | 426.4mg | 102% | |
| Potassium | 102.29mg | 12% | |
| Total Carbs | 40.69g | 78% | |
| Sugars | 2.77g | 63% | |
| Dietary Fiber | 1.81g | 42% | |
| Protein | 7.03g | 81% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.7mg | 21% | |
| Calcium | 34.5mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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