January 30th is National Croissant Day.
Croissants are buttery, flaky pastries named for their distinctive crescent shape. There are several origin stories, but most people believe it is derived from the kipferl, an Austrian bread from the 13th century.
The croissant is often featured in a continental breakfast. The most popular way to eat them with with butter and jam.
Croissants are difficult to make, but this is a fairly easy recipe.
1 cup warm milk
1 teaspoon granulated sugar
1 tablespoon dry-active yeast
1 cup all-purpose flour
3/4 cup milk, room temperature
1 teaspoon salt
1/4 cup granulated sugar
1 egg, beaten
1/2 cup butter, melted
4 cup all-purpose flour
1 cup cold butter
1 egg, beaten with cold water
Stir warm milk and 1 1tespoon sugar together.
Add yeast and let stand 10 minutes.
Stir, then add flour; beat well.
Add milk, salt, 1/4 cup sugar and egg. Beat until smooth.
Add butter; beat and set aside.
In a large mixing bowl, place the 4 cups of flour and the cold butter.
Cut butter into flour until pieces are the size of beans.
Pour the liquid batter into the flour mixture; stir until moistened.
Cover the bowl with plastic wrap.
Refrigerate for at least 4 hours or overnight.
Remove from refrigerator.
Press into a compact ball on a floured board and divide into 4 parts.
Roll each into a circle 12″ or 16″.
Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet.
Let rise at room temperature until doubled. (May take 2 hours or more).
Brush each with egg beaten with cold water.
Preheat oven to 400F.
Place croissants in oven. Lower temperature to 350F and bake for 15 – 20 minutes until golden.