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.

Nutrition per serving