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Prep Time: 20 Minutes Cook Time: 365 Minutes |
Ready In: 385 Minutes Servings: 2 |
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Ingredients:
1 cup milk, warm |
1 tablespoon sugar |
1 tablespoon yeast |
1 cup flour |
3/4 cup milk, room temperature |
1 1/2 teaspoons salt |
1/4 cup sugar |
1 egg, beaten |
1/2 cup butter, melted, cooled |
4 cups flour |
1 cup butter, cold |
1 egg, beaten with cold water |
Directions:
1. Stir warm milk and sugar together.
2. Add yeast. Let stand 10 minutes.
3. Stir well.
4. Add flour; beat well.
5. Add milk, sugar and egg.
6. Beat until smooth.
7. Add butter; beat and set aside. In a large mixing bowl, place the 4 cups of flour and the chilled butter.
8. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened.Cover the bowl with plastic wrap.
9. Refrigerate for at least 4 hours or overnight. Remove from refrigerator.
10. Press into a compact ball on a floured board and divide into 4 parts.
11. Roll each into a circle 12 or 16 .Cut each circle into 6 or 8 pie-shaped wedges.
12. For each croissant roll a wedge towards the point.Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled.(May take 2 hours or more). Brush each with egg beaten with cold water.
13. Preheat oven to 400 F.
14. Place croissants in oven.
15. Lower temperature to 350 F and bake for 15 - 20 minutes until golden.
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