Last night Mark made the dough for these yummy croissants, yes from scratch!!
He got up several times throughout the night to fold and roll the dough out to prepare for this mornings baking! They are delicious.. there is nothing like a homemade croissant!!
2 tbsp. sugar
1 1/2 tsp. salt
2 pkg. active dry yeast
3 cups of flour
1 1/4 cups milk
1 cup butter
1 tbsp. water
Begin 8 hours or day ahead.
In a large bowl, combine sugar, salt, yeast and 1 cup flour. In a 1-quart saucepan over low heat, heat milk until very warm (120° to 130° F). With mixer at low speed, beat liquid into dry ingredients until just blended. At medium speed, beat 2 minutes, occasionally scraping the bowl. Beat in 1/2 cup of flour to make thick batter; beat 2 minutes more. Stir in about 1 cup of flour to make soft dough.
On a floured surface, knead dough until smooth and elastic, about 10 minutes, adding more flour while kneading. Shape into ball: place in greased large bowl, turning over to grease the top. Cover; let rise in a warm lace away from draft, until doubled in bulk, about 1 1/2 hours. Punch down dough; turn onto lightly floured surface; cover with a bowl and let rest 30 minutes.
Roll butter between 2 sheets of waxed paper to a 10" x 7" rectangle. Turnover for even rolling; lift top sheet frequently to remove wrinkles. Chill butter with waxed paper.
On a floured surface, roll dough to 18" x 9" rectangle. Remove 1 sheet of paper from butter; invert butter on 2/3 of dough, leaving 1" margin on 3 sides.
Remove other sheet from butter. Fold unbuttered dough over butter. Fold buttered dough over center to make a 9" x 6" rectangle.
Press edges to seal. Carefully roll layer dough to 18" x 9" rectangle; do not press edges too hard or butter may ooze out.
Fold in thirds to make a 9" x 6' rectangle; sprinkle with flour; wrap; chill 1 to 2 hours. Roll, fold and chill twice more (dough may be left overnight for the final fold).
Cut dough in half. Roll one piece to 21" x 10". (Chill other piece.) Cut triangles 7" wide at base; join ends for sixth triangle.
From 7" base, roll up triangles. Place, pointed tip down, on ungreased cookie sheet, 2" apart.
Bend ends around toward pointed tip to form crescent shape. Repeat with the remaining dough.
Cover croissants loosely with plastic wrap; let rise in a warm place until doubled, about 1 hour. In hot weather, set dough inside refrigerator from time to time to prevent butter oozing out. Preheat oven to 425° F. In a cup with pastry brush, beat egg and water; brush over croissants. Bake 15 minutes or until puffed and browned. Immediately remove croissants to cool on wire rack 10 minutes.