Back to basics in baking. I’ve been craving some real croissants (as Dunkin’ Donuts have the only variety for miles around here), so I set aside some time on a Sunday to do some baking.

Recipe:
2 1/2 teaspoons dry yeast
1/3 cups warm water (not over 105 degrees)
2 teaspoons sugar

3 1/2 cups AP Flour
4 teaspoons sugar
3 teaspoons salt
1 1/3 cups warm milk
1/4 cup veg. oil

1 1/3 cups unsalted butter (softened)

1 egg
1 tablespoon water

Bloom the yeast in the warm water with the first sugar in the bowl of a 5 qt. stand mixer with the dough hook attached.

When yeast starts to foam, add the flour, oil, sugar, salt, and warm milk. Mix with the dough hook until thoroughly combined, about 5 minutes. Place in a large bowl, covered, in a warm place to proof.

When double in volume, turn onto work surface and roll into a triangle, about 17 x 10.

Smooth the softened butter(not melted) onto 2/3 of the dough, leaving at least 1/2 inch around the outside so the dough will seal.

Fold 1/3 over the middle, then the other 1/3 over that. Making a book fold.

Roll into a 17 x 10 rectangle again, and do another fold. Chill 2 hours, roll and fold. Chill another 2 hours and repeat fold. Chill 2 hours.

Divide dough into fourths. Place 1 piece on work surface and roll into a 12 x 8 rectangle. Cut triangles.

Starting at the large base end, roll triangle up, stretching the outside points slightly as you go.

Moisten the tip with water to seal. Place on parchment lined sheet tray and curl the ends slightly in.

Repeat for all pieces. Cover and place in warm area to rise.

Beat egg with water, and glaze each croissant.

Bake in 425 degree oven, turning once, until brown. About 12 to 15 minutes.

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