1 cup warm milk 1 teaspoon sugar 1 tablespoon yeast 1 cup flour 3/4 cup milk, room temperature 1 1/2 teaspoon salt 1/4 cup sugar 1 egg, beaten 1/2 cup butter melted and cooled 4 cups flour 1 cup cold butter 1 egg, beaten with cold water
Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside.
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 too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight.
Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12" or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point.Shape into a crescent and place on ungreased baking sheet.
Let rise at room temperature until doubled.(May take 2 hours or more). Brush each with egg beaten with cold water. Preheat oven to 400 degrees F. Place croissants in oven. Lower temperature to 350 degrees F and bake for 15 - 20 minutes until golden.
I have made this recipe twice. The second time was much better. It definitely pays to let the dough sit overnight. After cuttine I also wrapped two of the wheel sections to bake later. Each wheel section makes 18 nice size croissants. I decided to try and change the flavoring a little on one set of croissants, so after I rolled it out and cut into wedges I sprinkled (liberally) a combo of 1/4 cup sugar, 1 tablespoon cinnamon and one small packet of instant coffee crystals, then rolled up into croissant shape. Yum yum both plain and 'breakfast' croissants came out absolutely delicious! I'll be submitting photos of them as well.