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Classic Croissant Recipe

croissants

Serve a batch of these classic croissants for dinner with family or friends. They'll love you for it!

Ingredients:

3 to 3-1/2 cups all-purpose flour
1/3 cup Corn Starch
2 tablespoons sugar
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon salt
1 cup milk
1/4 cup butter or margarine
1 large egg
1 cup butter or margarine (very cold)

Egg Glaze
1 egg, beaten with
1 teaspoon water

Directions:

Makes:16 Rolls
Proof Time:60 minutes
Bake Time: 12 to 15 minutes

Combine 1 cup flour, corn starch, sugar, undissolved yeast, and salt in a large mxier bowl with beater attachment in place. Heat milk and butter until very warm (120° F to 130° F). Add to flour mixture. Beat 2 minutes at medium speed of an electric mixture, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Switch to dough hook attachment. Stir in enough remaining flour to make a soft dough. Continue mixing on low speed for 6 to 8 minutes or hand knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

On lightly floured surface, roll dough to 16 X 12-inch rectangle. Using a cheese grater shred one-third (5 Tbsp) of cold butter on center third of dough; fold ends over butter pressing edges to seal butter in. Turn dough one quarter turn. Repeat rolling, arranging butter, folding and turning procedure twice more. Cover with plastic wrap; refrigerate for 2 hours. (Dough may be held in refrigerator overnight or frozen.)

Divide dough in half. On a lightly floured surface roll each half to a 16-inch circle. Cut each into 8 pie-shaped wedges. Roll up each wedge, beginning at wide end. Place, points down, on 2 lightly greased baking sheets. Curve ends to form crescents. Brush with Egg Glaze.
Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 425° F for 12 to 15 minutes or until deep golden brown on top. Remove from sheets with a spatula; serve warm.