Ingredients:

  • 1 cup warm milk
  • 1 teaspoon sugar
  • 1 tablespoon yeast
  • 1 cup flour
  • 3/4 cup milk at room temperature
  • 1 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 beaten egg
  • 1/2 cups melted and cooled butter
  • 4 cups flour
  • 1 cup cold butter
  • 1 egg beaten with cold water for wash

Directions:

  1. Stir milk and sugar together.
  2. Add yeast, stir well and let it sit for 10 minutes.
  3. Add flour then beat ingredients together.
  4. Add milk, sugar and egg. Beat until smooth.
  5. Add butter; beat and set aside.
  6. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not small crumbles like when you are making biscuits).
  7. Pour the liquid batter into the flour mixture; stir until moistened.
  8. Cover the bowl and refrigerate for at least 4 hours.
  9. Form dough into a ball and on a floured board divide the dought into 4 parts.
  10. Roll each part into a  ball, Flatten into a 12′ – 16′ circle.
  11.  Cut each circle into 6 or 8 pie-shaped wedges.
  12. Take the wide edge of each wedge and roll towards the point. Shape into a crescent (moon shape) and brush each croissant with egg mixture.
  13. Place on ungreased baking sheet.
  14. Let rise at room temperature until doubled. About 2 hours.
  15. Bake in a 400 F oven. For the last 15 minutes or until golden bake at 375 degrees.