Crisp and Flaky Croissants Recipe

With spoon, beat butter and 1/4 cup flour until smooth. Spread on waxed paper in a rectangle 12x6 inches. Refrigerate. Heat milk; stir in sugar, salt to dissolve. Cool to lukewarm. With thermometer, check temperature of water.

Sprinkle with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cups flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered in warm place, 85F, free from draft until double- 1 hour. Refrigerate 1/2 hour.

On lightly floured pastry cloth, with stockinette- covered rolling pin ( I think you could use cooking spray in place of the stockinette), roll into 14x14 inch rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll from center to 20 x 8 inches.

From short side, fold dough in thirds, making three layers; seal edges; chill one hour wrapped in foil. With fold at left, roll to 20x8 inches; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill one hour longer.

To shape: Cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12 inch circle. Cut each circle into 6 wedges. Roll up beginning at wide end. Form into crescent. Place point side down, 2 inches apart on brown paper on cookie sheet.

Cover; let rise in warm place, 85F, free from draft until double- one hour. Heat oven to 425F. Brush with yolk beaten with milk. Bake 5 minutes; reduce oven to 375F; bake 10 minutes, until croissants are puffed and brown. Cool on rack 10 minutes.