Croissants

Directions

1. Combine the yeast with 3 tablespoons warm water and 1 teaspoon sugar. Let the mixture stand until it becomes frothy.
2. Dissolve the salt and 2 teaspoons sugar into the milk.
3. Pour the flour into a large mixing bowl and add the milk mixture, yeast mixture, and oil. Mix well until a dough forms and then knead the dough until smooth.
4. Cover the bowl and let the dough rise until it triples in size, about 90 minutes.
5. Deflate the dough and re-cover it, letting it rise until it doubles in size, about 60 minutes. Deflate again and refrigerate for 20 minutes.
6. Pat the dough into a flat 14 x 8-inch rectangle.
7. Spread the butter over the top two-thirds of the rectangle, leaving a small border along the outside clean. Fold the unbuttered third over the middle, then fold the top third down over the middle.
8. Turn the dough 90 degrees, so that the folds face outwards to the side. Roll the dough into a 14 x 6-inch rectangle. Fold it into thirds exactly like before. Sprinkle the dough with flour and cover it in plastic wrap to refrigerate for 2 hours.
9. Unwrap the dough and sprinkle it with flour. Roll it again into a 14 x 6 inch rectangle. Fold in thirds, turn 90 degrees, roll out, and fold again. Return it to the plastic wrap and refrigerate for another 2 hours.
10. Preheat the oven to 475°F and grease a baking sheet using nonstick cooking spray.
11. Roll the dough into a 20 x 5-inch rectangle. Cut the dough in half. Roll out each half to a 15 x 5-inch rectangle. Then cut each rectangle into 5-inch squares.
12. Cut each square in half diagonally, roll each triangle up starting at the long side, and place them on the baking sheet. They should each be about 7 inches long.
13. Beat the egg with 1 tablespoon water in a small bowl. Brush the egg wash over the top of each croissant.
14. Bake the croissants for 13–15 minutes, until they are golden-brown and flaky.
15. Serve warm.