Basic Butter Croissants

Instructions

1. 1

   Place water in a small bowl or measuring cup. Check temperature with a thermometer. Sprinkle yeast over water. Stir in 2 tsp sugar and 1 tsp flour. Let stand 5−8 minutes until foamy.

2. 2

   Meanwhile, measure 1 3/4 cups flour into a 2−quart bowl by first dipping measuring cups into the flour and then leveling off with a knife. This method produces exactly the 1/2 pound needed for the dough. Add the scant 1/2 tsp salt to the flour in the bowl.

3. 3

   Heat the milk and sugar mixture just to 100F. Check the temperature with a thermometer. Add milk to flour mixture with peanut oil and proofed yeast.

4. 4

   Stir with a spatula or wooden spoon just to blend all ingredients. Do not overbeat or you will produce a rubbery dough. Just blend until all ingredients are mixed. The batter will be a bit lumpy and very sticky. Do not add more flour. Scrape out onto a work surface and let the dough rest about 4 minutes so gluten formation (elasticity) develops.

5. 5

   Meanwhile, rinse the bowl in warm water and dry it. A warm bowl gives your dough a warm environment for rising. Using the scraper, fold the dough in half from right to left. Then fold in half from back (north) toward you (south). Flip the dough over and do the same folding movements again. Do this double folding and flipping four times in all. You are stimulating the development of gluten, but do not overwork the dough or it will become unmanageable and rubbery. The dough will be sticky and still a bit lumpy.

6. 6

   Place the dough in a bowl. Cover with plastic wrap and thick towel and let rise a minimum of 3 hours to near triple in size.

7. 7

   Neatly scrape the dough out onto a floured surface. With floured hands, press the dough into a rectangle 12 inches long