- 1 1/4 teaspoons active dry yeast
- 3 tablespoons warm water (110 degrees F/45 degrees C)
- 1 teaspoon white sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons white sugar
- 1 1/2 teaspoons salt
- 2/3 cup warm milk
- 2 tablespoons vegetable oil
- 2/3 cup unsalted butter, chilled
- 1 egg
- 1 tablespoon water
1- – Combine yeast, warm water, and 1 teaspoon sugar. Permit to remain until rich and foamy.]
2- – Measure flour into a blending bowl. Break down 2 teaspoons sugar and salt in warm milk. Mix into flour alongside yeast and oil. Blend well; manipulate until smooth. Cover, and let ascend until over triple in volume, around 3 hours. Flatten tenderly, and let rise again until multiplied, about an additional 3 hours. Empty and chill 20 minutes.
3- – Massage spread until malleable, yet all the same not delicate and slick. Pat mixture into a 14×8-inch square shape. Smear margarine up and over 66%, leaving 1/4-inch edge all over. Overlap unbuttered third over center third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Carry out to a 14×6-inch square shape. Crease in three once more. Sprinkle gently with flour, and put batter in a plastic sack. Refrigerate 2 hours. Open up, sprinkle with flour, and empty tenderly. Roll to a 14×6-inch square shape, and overlap once more. Turn 90 degrees, and rehash. Wrap, and chill 2 hours.
4- – To shape, carry batter out to a 20×5-inch square shape. Slice down the middle transversely, and chill half while molding the other half. Carry out to a 15 x 5 inch square shape. Cut into three 5 x 5 inch squares. Slice each square down the middle askew. Roll every triangle delicately to extend the point, and make it 7 inches long. Snatch the other 2 focuses, and stretch them out somewhat as you roll it up. Put on a baking sheet, bending
marginally. Allow formed croissants to ascend until puffy and light. In a little bowl, beat together egg and 1 tablespoon water. Coat croissants with egg wash.
5- – Bake in a preheated 475 degrees F (245 degrees C) stove for 12 to 15 minutes.