Ingredients
- 5 cups flour
- 1 cup butter cold, or margarine, cut in 1/4 -inch slices
- 1 cup water warm (105° to 115°)
- 1 package yeast active dry
- 3/4 cup half and half
- 1/3 cup sugar
- 2 eggs
- 1 1/2 teaspoons salt
- 1/4 cup butter or margarine, melted
- 1 tablespoon water
Preparation
Step 1
Place 4 cups of the flour in a food processor bowl fitted with the metal blade. Distribute 1 cup cold butter or margarine slices over top of flour. Cover and process with ten to twelve on-off bursts until butter or margarine pieces are the size of large peas. Remove metal blade and transfer mixture to a large bowl.
Replace metal blade. Place 1 cup warm water and yeast in processor bowl. Cover and process with two on-off bursts. Add remaining 1 cup flour, half-and-half, sugar, 1 egg, salt and melted butter or margarine. Cover and process for 10 seconds or until smooth. Pour liquid-yeast mixture over flour-butter mixture. With a wooden spoon or spatula, quickly and gently stir just until all the flour is moistened. Tightly cover and refrigerate at least 4 hours or up to 4 days.
On a lightly floured surface, knead five or six times to release air. Form into a ball and cut into four portions. Shape one portion at a time, keeping remaining portions in refrigerator until ready to shape.
Roll each portion into a 14-inch circle. With a sharp knife, cut into eight equal wedges. Loosely roll each wedge from wide end toward point; curl ends to form a crescent shape and place 1 1/2 to 2 inches apart on ungreased baking sheets. Cover and let rise in a warm place, free from drafts, until doubled, about 1 1/2 to 2 hours, (Keep away from a heat source such as stove, heat register or sunny area to keep butter layers from melting.)
Preheat oven to 325°. In a small bowl, lightly beat remaining egg and 1 tablespoon water. Brush tops of croissants with egg mixture. Bake for 25 to 30 minutes or until golden brown. Immediately remove from baking sheets with a metal spatula and serve warm or cool on wire racks.
Baked croissants can be frozen in an airtight container up to 1 month. To reheat, place frozen croissants on baking sheets and bake in a preheated 325° oven for 10 to 12 minutes or until heated through.