Starting the day with a wonderful Croissant...........

A fresh baked Croissant

One of my favorite smells of all time is the wonderful scent of a freshly baked Croissant, and  the once daily ritual of  slathering croissants with warm butter and black currant preserves is still a cherished memory of my time overseas.. I find it difficult to track down a properly made croissant these days with so many places serving a proof & bake product! If you are lucky enough to run across a bakery who still actually bakes from scratch pick up a couple croissants. For my blog followers willing to spend a little time in the kitchen you will find the rewards for your efforts will be abundant!



1 package dry yeast
1/4 cup warm water (110°F)
2 tablespoons granulated sugar
3/4 cup +1 tablespoon unsalted butter
1 teaspoon salt
1 egg, beaten
3 3/4 cups all-purpose flour

Steps:

1. Dissolve yeast in warm water; let stand five minutes.

2. Place milk in small saucepan. Cook over medium heat, until thoroughly (approximately 180°F) heated but not boiling.

3. Combine milk, sugar, salt, and 1 tablespoon of the butter in a large bowl; mix well.

4. Allow the mixture to cool to 110°F. Add yeast mixture and egg.

5. Gradually stir in enough flour to make a soft dough. Place dough mixture into a well greased bowl; turn to grease top. Cover; chill one hour.

6. Place dough on a lightly floured surface; roll out into a 12 inch square. Spread 1/4 cup of the butter evenly over dough. Fold corners to center; then fold dough in half. Wrap in plastic wrap and refrigerate 30 minutes.

7. Repeat rolling, buttering, and folding procedure twice more; cover and refrigerate at least one hour.

8. Divide dough in half; roll each half into a 14 inch circle on a lightly floured surface; cut into six wedges.

9. Roll up each wedge, beginning at the wide end. Seal points; Place croissants point side down on a greased baking sheet; let rise in a warm place, free from drafts, for one hour, or until doubled in bulk.

Preheat oven to 400°F.

10. Bake for approximately 12 minutes, or until lightly browned.

yield: 1 dozen