French Croissants

Instructions

1. 1

   In a small bowl, dissolve yeast in warm water with 1 tablespoon of sugar. Let stand for 5 minutes until foamy.

2. 2

   In a large bowl, combine flour, remaining sugar, and salt. Add the yeast mixture and 60g of softened butter. Mix until a shaggy dough forms.

3. 3

   Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1.5 hours until doubled.

4. 4

   While dough rises, prepare butter block: Place cold butter between two sheets of parchment and pound into a 7x7 inch square. Refrigerate until firm.

5. 5

   Punch down dough and roll into a 14x10 inch rectangle on a floured surface. Place butter block on one half, fold dough over, and seal edges.

6. 6

   Roll dough into a 20x10 inch rectangle. Fold into thirds like a letter (this is the first turn). Wrap in plastic and refrigerate for 30 minutes.

7. 7

   Repeat the rolling and folding process two more times, chilling 30 minutes between each turn. After the third turn, refrigerate for at least 2 hours or overnight.

8. 8

   Roll dough into a 20x10 inch rectangle, about 1/4 inch thick. Cut into triangles with a 5-inch base.

9. 9

   Starting at the base, roll each triangle tightly toward the point. Place on lined baking sheets with the tip underneath, curving ends slightly to form crescent shape.

10. 10

    Cover loosely and let rise at room temperature for 1-2 hours until puffy and jiggly when shaken.

11. 11

    Preheat oven to 400°F (200°C). Beat egg with milk and brush over croissants.

12. 12

    Bake for 15-20 minutes until deep golden brown. Cool on wire racks for at least 15 minutes before serving.