Croissants

Recipe View Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam (approximately 5 minutes).

Recipe View 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 (approximately 3 hours).

Recipe View Deflate gently, and let rise again until doubled (approximately 3 hours).

Recipe View Deflate dough and chill for 20 minutes.

Recipe View Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle on a lightly floured surface.

Recipe View Smear butter over top two-thirds of the dough, leaving a 1/4-inch margin all around. Fold the unbuttered third over the middle third, and then fold the buttered top third down over that. This creates the first 'turn'.

Recipe View Turn the dough 90 degrees, so that the folds are to the left and right. Roll out to a 14x6-inch rectangle. Fold in three again, just like before. Sprinkle lightly with flour, and put dough in a resealable plastic bag. Refrigerate for 2 hours.

Recipe View Unwrap the dough, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat the rolling and folding process. Wrap and chill for another 2 hours.

Recipe View Preheat the oven to 475 degrees F (245 degrees C).

Recipe View To shape the croissants, roll dough out to a 20x5-inch rectangle. Cut the dough in half crosswise, and chill half while shaping the other half. Roll out the working half to a 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally to form triangles.

Recipe View Roll each triangle lightly to elongate the point, making it approximately 7 inches long. Grab the other 2 points of the triangle and stretch them out slightly as you roll it up from the base to the tip.

Recipe View Place the shaped croissants on a baking sheet lined with parchment paper, curving them slightly. Let the shaped croissants rise until puffy and light (this may take 30-60 minutes, depending on the room temperature).

Recipe View In a small bowl, beat together the egg and 1 tablespoon water to create an egg wash. Glaze the croissants generously with the egg wash.

Recipe View Bake in the preheated oven until crisp, flaky, and golden brown (approximately 12 to 15 minutes). Keep a close eye on them, as ovens vary.