Classic Croissants

Time consuming but biting into that first crispy bite makes it all worth it!


Details

Difficulty

Advanced

Yield

16 large rolls

Prep Time

01 hours 30 minutes

Rise Time

1 hour

Chill Time

2 hours or overnight

Bake Time

12 to 15 minutes

Ingredients


  • DOUGH:
  • 3 to 3-1/2 cups all-purpose flour
  • 1/3 cup Argo® 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
  • 1 teaspoon water

Directions


Combine 1 cup flour, corn starch, sugar, undissolved yeast and salt in large mixer bowl with whip attachment in place. Heat milk and 1/4 cup butter until very warm (120°F to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, 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 lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough on lightly floured surface to a 16 x 12-inch rectangle. Use a cheese grater to shred 5 tablespoons of cold butter onto 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 overnight in refrigerator or frozen.)

Divide dough in half. On 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 nonstick baking sheets. Curve ends to form crescents. Prepare EGG GLAZE by beating egg with 1 teaspoon water. Brush croissants with EGG GLAZE. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Preheat oven to 425°F and bake for 12 to 15 minutes until deep golden brown on top. Remove from sheets with a spatula; serve warm.