Recipe Croissant #2 -- an Easy Recipe1 cup warm milk
1 tsp sugar
1 tbsp yeast
1 cup flour
3/4 cup milk at room temperature
1 1/2 tsp salt
1/4 cup sugar (second amount)
1 beaten egg
1/2 cups melted and cooled butter
4 cups flour
1 cup cold butter (second amount)
1 egg beaten with cold water for wash
Stir warm milk and sugar together. Add yeast then let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside.
In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight.
Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12" or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant, roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. This could take in excess of two hours.
Brush each with egg beaten with cold water. Preheat oven to 400 F. Place croissants in oven. Lower temperature to 350 F and bake recipe croissant for 15 - 20 minutes until golden.
Recipe Croissant #3 -- Whole Wheat2 tbsp yeast
1 1/2 tbsp honey
3/4 cup warm water (first amount)
2 cup butter, cut into 1/2 inch pieces
1 3/4 cup whole wheat pastry flour
1/2 cup water (second amount)
1 tbsp water
Combine yeast and warm water, stirring to dissolve yeast. Let sit about 10 minutes. Add 1/2 of flour; add water and honey; whisk until smooth. Cover bowl and let stand 1 1/2 hours.
Combine remaining flour with butter, and flatten butter pieces. Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces.
Turn dough onto lightly floured surface. Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal spatula to fold 1/3 of dough toward center; then fold from other side, 1/3 of dough over first 1/3. Lift folded dough off work surface, and scrape surface clean. Sprinkle work area with flour and repeat, rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.
Pat dough into rectangle. Cut into 6 equal parts. Each part will make 4 croissants. You will work with one piece at a time, and hold others in refrigerator until ready to use. Roll each piece individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7" pieces. Cut each piece diagonally to form 4 triangles; roll from wide end to point. Place on ungreased cookie sheets. Curve ends to crescent shape.
Beat egg with water to form a wash; brush croissants with this and set them aside 1 hour. Wash again with the egg/water mixture. Bake at 375 degrees until puffed and brown. Let cool and serve.
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