no-fear croissants (sallye)

How To Make no-fear croissants (sallye)

• Step 1
  Place yeast and sugar in small glass bowl. Stir until sugar and yeast are well blended, adding warm milk slowly. Set aside to completely cool
• Step 2
  Sift salt and flour into large glass mixing bowl.
• Step 3
  Slice cold butter into small cubes and add to flour mixture. Cut butter into flour using a fork until big crumbles form.
• Step 4
  Add the cooled yeast/milk mixture to the dough and continue working with fork just until the dough begins to form a ball. NOTE: THE BUTTER SHOULD STILL BE IN PEA SIZED PIECES.
• Step 5
  Wrap dough ball securely in plastic wrap and knead slowly to form a square. Place in freezer for 30 minutes.
• Step 6
  Prepare a clean flat surface for working. NOTE: I HAVE A LARGE CERAMIC CUTTING BOARD, BUT PARCHMENT OR WAX PAPER LAID ON YOUR KITCHEN COUNTER WILL WORK. Lightly dust the work surface and your rolling pin with flour.
• Step 7
  Remove the dough from fridge and begin rolling the dough to form a rectangular 2 to 3 times as long as it is wide. NOTE: BE PATIENT, THE DOUGH WILL GET EASIER TO ROLL AS YOU WORK WITH IT.
• Step 8
  Fold the short sides into the middle. Rotate the dough a quarter turn and continue rolling to lengthen. Turn the dough over so seams are underneath.
• Step 9
  Repeat the folding and rolling process 3 more times. Once again wrap the dough in plastic wrap and place in fridge for at least 2 hours (or overnight)
• Step 10
  Again, set up your clean flat surface and lightly flour it and your rolling pin. Prepare a baking sheet lined with parchment paper.
• Step 11
  Roll the dough into a 9" x 16" rectangle (size is approximate). Cut the dough into triangles. Try to make triangles equal in size (it should make about 8 pieces)
• Step 12
  Cut a small slit in the center of each triangle base (the small end) and stretch the corners and tip.
• Step 13
  Begin rolling the triangle, starting from the wide end of the triangle to the tip to make the croissant. Place on prepared baking sheet with tip side down.
• Step 14
  Repeat process until all triangles are made into croissants. Cover entire baking sheet with plastic wrap and set in warm dry place to rise for 2 to 3 hours.
• Step 15
  To make egg wash, whisk the milk and egg together until well blended.
• Step 16
  Preheat oven to 450ºF. Brush each croissant with the egg wash (use all of the wash)
• Step 17
  Bake for 8 minutes, then reduce the oven to 375º. Bake for another 10-15 minutes until croissants are a nice toasty brown.
• Step 18
  Remove from oven and place on wire rack to cool before serving.
• Step 19
  And there you have it, folks. Another challenge conquered.
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