Croissants

Ingredients

• 3 tablespoons warm water , 110 degrees F/45 degrees C
• 1.25 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1.75 cups all-purpose flour
• 0.67 cups warm milk
• 2 teaspoons white sugar
• 1.5 teaspoons salt
• 2 tablespoons vegetable oil
• 0.67 cups unsalted butter , chilled
• 1 large egg
• 1 tablespoon water

Instructions

1. 1

   Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

2. 2

   Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours.

3. 3

   Deflate gently, and let rise again until doubled, about another 3 hours.

4. 4

   Deflate dough and chill for 20 minutes.

5. 5

   Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle.

6. 6

   Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.

7. 7

   Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.

8. 8

   Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.

9. 9

   Preheat the oven to 475 degrees F (245 degrees C).

10. 10

    To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally.

11. 11

    Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.

12. 12

    Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.

13. 13

    In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.

14. 14

    Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.