Croissant

Croissant is a buttery pastry named for its well known crescent shape.

They have long been a staple of french bakeries.

Ingredients:
Warm water-1/2 cup,
Warm milk-1/2 cup,
Egg-1,
Butter softened-1/3 cup,
Sugar-1/3 cup,
Yeast-1 pkt,
All purpose flour-3 and 3/4 cup,
Butter-1/4 cup softened,
Egg wash-1 egg+2 tbsp of water.

Note:
I have made some croissant using chicken ham and cheese.
The croissants with ham and cheese are a little sweet as 1/3 cup sugar was used.
If making with ham and cheese,use less sugar.

Method:
Warm the water for 20 seconds in microwave.
The water should be luke warm,you can check by dipping your finger.It should be warm and not hot.
Add the yeast and 1 tsp of sugar from 1/3 cup.

Stir and leave it to rest for 10 minutes to foam up.

Warm the milk for 20 seconds in microwave and add sugar, 1/2 cup of melted butter and 1 egg.

Mix with a spoon.
Pour the yeast mixture in your mixer bowl and add then pour the milk mixture.

Add 3 cups of sieved flour.

Run the electric mixer using the dough blade for 5 minutes on high(start on low and then turn on high speed)

Keep the rest of 3/4 cup of flour on the counter.
Take some flour from the 3/4 cup and spread it on the counter.

Take out sticky dough on the counter and knead the dough for 5 minutes,using the extra flour in the cup till the dough does not stick.(few tbsp will not be needed)

Grease a bowl with olive oil or melted butter and keep the dough ball in it.
Toss the dough ball to evenly coat it from all sides.

Cover with a lightly moist cloth or towel and keep in warm place to rise for 1 and 1/2 hour to double in size.

Punch the dough and divide the dough into two.

Spread some flour on the counter.

Lightly pat it and then with a rolling pin,roll each half into 12 inch circle.
Spread butter over the circle from 1/4 cup of melted butter using a brush.

Cut each circle into 8 wedges using a pizza cutter.

Roll wedge starting from the wide end.
You can use any filling of your liking if filling.
I have used ham and cheese for half the croissant dough and the rest are plain croissants.

Roll gently but tightly.
Place the point side down on the ungreased baking paper.

Brush the top with butter and leave to rise for 1/2 hour.

Cover with a towel.

Pre heat oven to 400 F or 200 C for 15 minutes.
Brush each unbaked roll with egg wash and bake for 20 to 25 minutes or until golden brown.

Take out the croissants from oven and leave it to cool for 5 minutes on wire rack.
Brush the top with butter.

After 5 minutes remove the tray and leave it to cool for 10 minutes.

Remove the butter paper and leave it cool on wire rack.
Croissants can be had warm.

These croissants are soft and very delicious to eat!
Makes- 16