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These buttery crescents
simply melt in your mouth.
Butter Croissants
- 2 (1/4-ounce) packages
active dry yeast or 5 teaspoons active dry yeast
3/4 cup warm water
3 1/2 cups all-purpose flour - divided use
1/2 cup water
1 1/2 tablespoons honey
2 cups butter, chilled
1 large egg
1 tablespoon water
- Combine yeast and warm
water, stirring to dissolve the yeast. Let stand about 10 minutes.
- In a large mixing bowl,
mix together yeast mixture, half of the flour, 1/2 cup water,
and honey; beating until smooth. Cover bowl with a towel and
let stand for 1 1/2 hours.
- With a pastry knife or
two butter knives, cut butter into remaining half of flour. Add
yeast mixture. Fold together to just moisten flour without breaking
up the butter pieces.
- Turn dough out onto a
lightly floured surface and pat down, rolling into a 18 x 12-inch
rectangle. Using a spatula, fold one-third of the dough toward
the center, then fold another one-third from the other side.
Lift the folded dough off the work surface and scrape the surface
clean. Sprinkle the work area with flour and repeat the rolling
and folding 3 more times. If the dough becomes too soft, chill
until firm again.
- Roll dough into a thin
rectangle then cut diagonally to form 12 triangles; roll each
triangle from the wide end to the point. Place on ungreased baking
sheets, curving the ends into a crescent shape.
- Beat egg with 1 tablespoon
water and brush on top of the croissants. Let rise for about
1 hour.
- Preheat oven to 375°F
(190°C).
- Reglaze croissants with
egg/water mixture then bake until puffed and brown, about 10
minutes.
Makes 1 dozen.
Note: The butter and the
folding are what make these croissants so flaky, so don't let
the butter get so soft it will mix into the dough, and don't
skimp on the folding process.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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