A buttery flaky bread named for its distinctive crescent shape.

Croissants

3/4 cup butter or margarine
1/4 cup all-purpose flour
2 1/2 to 3 cups all purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 (1/4 ounce) package dry yeast
3/4 cup milk
1/4 cup water
1 large egg, at room temperature

 

Egg Wash:
1 large egg, at room temperature
1 tablespoon milk
Sprinkle with granulated sugar (optional)

1. Cream butter with 1/4 cup flour. Roll between two sheets of waxed paper into a 10 X 4-inch rectangle. Chill 1 hour.
2. In a large bowl thoroughly mix 1 cup flour, 3 tablespoons granulated sugar, salt and dry yeast.
3. Combine 3/4 cup milk and water in saucepan. Heat to 120°F (50°C). Gradually add to dry ingredients, beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 egg and enough four to make a thick batter (1/2 cup). Beat at high speed 2 minutes. Stir in additional flour to make a soft dough. Turn out onto heavily floured surface. Roll out to a 12-inch square.
4. Carefully peel waxed paper from chilled butter mixture; place over center 1/3 of dough. Fold one side of dough over butter, fold remaining dough over top. Give dough a quarter turn. Roll to 12-inch square. Fold as above. Repeat turn, roll and fold 3 times. Wrap in waxed paper and chill 2 hours.
5. Divide dough into 3 pieces, refrigerate until ready to shape. Roll each piece out on floured surface into a 12-inch circle. Cut into 8 pie-shaped pieces. Roll each piece tightly, beginning at wide end. Seal points. Place on greased baking sheets with points underneath. Curve to form crescents.
6. Prepare egg wash, brush on rolls, sprinkle with sugar. Let rise, uncovered, about 30 minutes.
7. Bake at 375°F (190°C) about 12 minutes, or until done.
8. Place croissants on wire racks to cool.

Makes 24 croissants.

Recipe provided courtesy of Idaho Wheat Commission.