Flaky Butter Croissants
- 1 1/2 cups Land O Lakes Butter, softened
- 1/3 cup all-purpose flour
- 3/4 cup milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup warm water (105F to 115F)
- 2 (1/4-ounce) packages active dry yeast
- 3 3/4 to 4 1/4 cups all-purpose flour
- 1 Land O Lakes Egg
- 1 Land O Lakes Egg (yolk only)
- 1 tablespoon water
- Combine butter and 1/3 cup flour in bowl; beat at medium speed, scraping bowl often, until well mixed.
- Line baking sheet with waxed paper.
- Spread butter mixture into 12x6-inch rectangle on waxed paper.
- Place another piece of waxed paper over butter mixture.
- Refrigerate about 1 hour or until firm.
- Combine milk, sugar and salt in 1-quart saucepan.
- Cook over medium heat 4-5 minutes or until sugar is dissolved.
- Cool to lukewarm (105F to 115F).
- Place warm water and yeast in bowl; stir until dissolved.
- Add cooled milk mixture, 2 cups flour and egg.
- Beat at medium speed, scraping bowl often, until well mixed.
- Stir in enough remaining flour to make dough easy to handle.
- Turn dough out onto lightly floured surface; knead about 5 minutes until smooth and elastic.
- Cover; let rest 10 minutes.
- Roll dough into 14-inch square.
- Place chilled butter mixture onto one-half of dough.
- Fold over other half of dough; seal edges.
- Roll into 21x12-inch rectangle.
- Fold into thirds; seal edges.
- Cover with plastic food wrap; refrigerate 1 hour.
- Repeat rolling and folding dough 3 times.
- Cover; refrigerate 3 hours or overnight.
- Roll out dough into 24x14-inch rectangle.
- Cut rectangle in half lengthwise; cut into 6 even sections, making 12 (7x4-inch) squares.
- Cut each square diagonally, making 24 triangles.
- Roll up each triangle loosely, starting from wide edge.
- Place point down onto greased baking sheets; curve ends.
- Cover; let rise about 30 minutes or ntil double in size.
- Heat oven to 375F.
- Beat egg yolk and water in bowl; brush over croissants.
- Bake 13-16 minutes or until golden brown.
- Variation: Chocolate Scones: Instead of cutting squares into triangles, cut each square in half.
- Place small piece of chocolate in center, folding each long side up and over chocolate, sealing edges.
- Place seam-side down onto greased baking sheet.
- Cover; let rise about 30 minutes or until double in size.
- Brush with egg yolk mixture.
- Bake as directed above.
butter, flour, milk, sugar, salt, warm water, active dry yeast, flour, egg, egg, water
Taken from www.landolakes.com/recipe/3085/flaky-butter-croissants (may not work)