Breads from Rina's Kitchen
Makes 1 dozen
1 1/4 teaspoons active dry yeast
3 tablespoons warm water (110 degrees F)
1 teaspoon white sugar
1 3/4 cups all-purpose flour
2 teaspoons white sugar
1 1/2 teaspoons salt
2/3 cup warm milk
2 tablespoons vegetable oil
1/2 cup to 7/8 cup chilled, unsalted butter
1 egg beaten with 1 tablespoon water
1. Combine yeast, warm water, and 1 teaspoon sugar.
Allow to stand until creamy and frothy.
2. Measure flour into a mixing bowl. Dissolve 2 teaspoons
sugar and salt in warm milk. Blend into flour along with
yeast and oil. Mix well; knead until smooth. Cover, and
let rise until over triple in volume. Deflate gently, and let
rise again until doubled. Deflate and chill 20 minutes.
3. Massage butter until pliable, but not soft and oily. Pat
dough into a 14 x 8 inch rectangle. Smear butter over
top two thirds, leaving 1/4 inch margin all around. Fold
unbuttered third over middle third, and buttered top
third down over that. Turn 90 degrees, so that folds are
to left and right. Roll out to a 14 x 6 inch rectangle. Fold
in three again. Sprinkle lightly with flour, and put dough
in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle
with flour, and deflate gently. Roll to a 14 x 6 inch
rectangle, and fold again. Turn 90 degrees, and repeat.
Wrap, and chill 2 hours.
4. To shape, roll dough out to a 20 x 5 inch rectangle. Cut
in half crosswise, and chill half while shaping the other
half. Roll out to a 15 x 5 inch rectangle. Cut into three 5
x 5 inch squares. Cut each square in half diagonally. 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. Place on a baking sheet,
curving slightly. Let shaped croissants rise until puffy
and light. Glaze with egg wash.
5. Bake in a preheated 475 degrees F oven for 12 to 15 mins.