Croissants
Source: combination of recipes
3/4 cup warm milk
2 tsp yeast
1 T sugar
1 tsp salt
2 cups unbleached flour
1/4 lb cold unsalted butter, cut in slices
1 egg yolk plus a little water
Dissolve the yeast, sugar and salt in the milk, stir in flour with wooden spoon until you have a shaggy ball. Knead to incorporate all loose pieces of dough, let rest 10 minutes, continue kneading until smooth and elastic. Place the dough in a greased bowl, grease the top of the dough and let rise (covered with plastic wrap) until doubled.
On lightly floured surface, roll the dough out into a rectangle, layer slices of the butter over 1/2, fold dough over and seal edges. Pat and roll into another rectangle, fold into thirds, wrap in plastic wrap and chill for 1 hour.
Remove from refrigerator and give the dough several whacks with the rolling pin to make it easier to roll. Roll into a rectangle, fold into thirds, wrap and chill. Repeat this chilling and rolling process twice more. After last rolling, can be refrigerated overnight.
Roll the dough out into a circle, about 1/8” thick. Cut into wedges and from the wide end to the tip, pressing to seal.
Place on parchment lined cookie sheets, 2 inches apart, with the tip tucked on the bottom of each croissant. Cover loosely with plastic wrap and let rise until doubled.
Brush with egg mixture.
Bake in a preheated 425° oven 15-20 minutes.
Makes 8 large or 16 mini croissants