-
1
Combine butter and 1/3 cup flour in bowl; beat at medium speed, scraping bowl often, until well mixed.
-
2
Line baking sheet with waxed paper.
-
3
Spread butter mixture into 12x6-inch rectangle on waxed paper.
-
4
Place another piece of waxed paper over butter mixture.
-
5
Refrigerate about 1 hour or until firm.
-
6
Combine milk, sugar and salt in 1-quart saucepan.
-
7
Cook over medium heat 4-5 minutes or until sugar is dissolved.
-
8
Cool to lukewarm (105F to 115F).
-
9
Place warm water and yeast in bowl; stir until dissolved.
-
10
Add cooled milk mixture, 2 cups flour and egg.
-
11
Beat at medium speed, scraping bowl often, until well mixed.
-
12
Stir in enough remaining flour to make dough easy to handle.
-
13
Turn dough out onto lightly floured surface; knead about 5 minutes until smooth and elastic.
-
14
Cover; let rest 10 minutes.
-
15
Roll dough into 14-inch square.
-
16
Place chilled butter mixture onto one-half of dough.
-
17
Fold over other half of dough; seal edges.
-
18
Roll into 21x12-inch rectangle.
-
19
Fold into thirds; seal edges.
-
20
Cover with plastic food wrap; refrigerate 1 hour.
-
21
Repeat rolling and folding dough 3 times.
-
22
Cover; refrigerate 3 hours or overnight.
-
23
Roll out dough into 24x14-inch rectangle.
-
24
Cut rectangle in half lengthwise; cut into 6 even sections, making 12 (7x4-inch) squares.
-
25
Cut each square diagonally, making 24 triangles.
-
26
Roll up each triangle loosely, starting from wide edge.
-
27
Place point down onto greased baking sheets; curve ends.
-
28
Cover; let rise about 30 minutes or ntil double in size.
-
29
Heat oven to 375F.
-
30
Beat egg yolk and water in bowl; brush over croissants.
-
31
Bake 13-16 minutes or until golden brown.
-
32
Variation: Chocolate Scones: Instead of cutting squares into triangles, cut each square in half.
-
33
Place small piece of chocolate in center, folding each long side up and over chocolate, sealing edges.
-
34
Place seam-side down onto greased baking sheet.
-
35
Cover; let rise about 30 minutes or until double in size.
-
36
Brush with egg yolk mixture.
-
37
Bake as directed above.
