Recipe for cooking croissants

Recipes from France :: French Yeast and Quick Breads

These take some time but are worth the effort!

1 pkg. active dry yeast
1 tsp. salt
1 Tbsp. sugar
1 c. warm water, 105 to 115 degrees fahrenheit
1 egg
3 c. flour
1/2 c. cold butter or butter-replacement
1 egg , beaten
Poppy seeds (optional)

In a large bowl, add yeast. Sprinkle and distribute with salt and sugar. Add water and stir until yeast is dissolved.

Add 1 egg and flour, a little at a time (save some flour for rolling dough), kneading until smooth and satiny. Put dough onto floured surface and fold to a square or rectangular, about 1/2-in. thick.

Slice butter thinly and cover half of the dough with sliced butter. Fold other half of dough over and Press together. Roll dough out again lightly to a rectangle. Fold into thirds and let dough rest in the refrigerator for 20 mins. Repeat step 3 twice and let dough rest between rollings.

Roll dough out to a rectangle, 8 x 20 in., and cut out 5 to 10 square or rectangles. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant. Fold tips of croissants slightly. Put on baking sheets and let rise, covered in a warm place for about 20 mins.

Brush croissants with beaten egg and sprinkle and distribute with poppy seeds, if used, Bake at 425 degrees fahrenheit for 8 to 13 mins., depending on the size. Even though it’s a little more time consuming, these croissants are worth the wait! This recipe is even better than most store-bought ones.

This makes 10 large or 20 small croissants so you might want to make a double batch.