|YIELDS: 12 Servings||PREP TIME: 45 mins||COOK TIME: 10 mins||TOTAL TIME: 55 mins|
3 tbsp granulated sugar
2 tsp dry active yeast
1 ¼ tsp kosher salt
1 cup unsalted butter, cold
½ cup milk
¼ cup water
1 egg - large
- Place the flour, sugar, yeast, and salt in a large mixing bowl and whisk to combine.
- Cut in the butter with a pastry blender (or two knives), until only pea-sized pieces remain.
- Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture.
- Stir together until the dough gathers itself into a ball.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about 1/2-inch thick.
- Fold the dough into thirds, like a letter.
- Turn 90 degrees, roll, and fold again.
- Repeat about 3 to 5 times, wrap the dough in plastic wrap, and chill for at least 30 minutes.
- Divide the dough into 3 equal portions.
- Roll each portion out into a long rectangle, about 1/8-inch thick, 16-inches long, and 5 inches wide.
- Cut the dough into skinny triangles, and roll each triangle, starting at the wide end and tucking the pointy end under the roll.
- Place the crescents on parchment lined baking sheets, cover loosely with plastic wrap, and allow to rise for 1 hour or until puffy and nearly doubled in size.
- While the crescents rise, preheat the oven to 400°F, then bake the crescent rolls for 10 minutes or until puffed and golden.
Note: If you follow the recipe instructions correctly you can’t go wrong with this one. Leaving the dough to sit longer in the fridge in-between each step will also help make them even more delicious. I would recommend preparing the dough the night before, letting it rise for 30 minutes to an hour before folding it, then letting it sit in the fridge overnight to prepare them in the morning. The hardest part is letting them rise for at least 1 hour after you roll and shape them. This recipe doesn’t call for an egg wash, but I would highly recommend it, and you will always achieve that nice golden crust on the top of your croissants.
Recipe adapted from: Baking Moment