Recipe Details
Ingredients
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3tablespoonswarm water (110 degrees F/45 degrees C)
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1 ¼teaspoonsactive dry yeast
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1teaspoonwhite sugar
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1 ¾cupsall-purpose flour
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⅔cupwarm milk
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2teaspoonswhite sugar
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1 ½teaspoonssalt
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2tablespoonsvegetable oil
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⅔cupunsalted butter, chilled
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1largeegg
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1tablespoonwater
Cooking Directions
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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.
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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.
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Deflate gently, and let rise again until doubled, about another 3 hours.
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Deflate dough and chill for 20 minutes.
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Massage butter until pliable, but not soft and oily. Pat dough into a 14×8-inch rectangle.
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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.
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Turn 90 degrees, so that folds are to left and right. Roll out to a 14×6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.
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Unwrap, sprinkle with flour, and deflate gently. Roll to a 14×6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap and chill 2 hours.
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Preheat the oven to 475 degrees F (245 degrees C).
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To shape, roll dough out to a 20×5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15×5-inch rectangle. Cut into three 5×5-inch squares. Cut each square in half diagonally.
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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.
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Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light.
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In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
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Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories196 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 7g |
36% |
Cholesterol 46mg |
15% |
Sodium 304mg |
13% |
Total Carbohydrate 16g |
6% |
Dietary Fiber 1g |
2% |
Total Sugars 2g |
|
Protein 3g |
6% |
Calcium 24mg |
2% |
Iron 1mg |
6% |
Potassium 57mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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