Classic French croissants with laminated butter dough.

Ingredients

  • 1 pkg active dry yeast
  • 1/2 cup warm water (105-115 degrees)
  • 1 cup lukewarm milk (scalded then cooled)
  • 2 tbsp shortening
  • 2 tbsp sugar
  • 2 tsp salt
  • 1 tsp grated lemon peel
  • 2 eggs
  • 4 1/2 to 5 cups all-purpose unbleached flour
  • 1 cup butter, softened
  • Light cream for brushing

Steps

  1. Dissolve yeast in warm water.
  2. Stir in milk, shortening, sugar, salt, lemon peel, eggs and 2 1/2 cups of flour.
  3. Beat until mixture is smooth.
  4. Mix in enough remaining flour to make dough easy to handle.
  5. Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes.
  6. Place in greased bowl and turn greased side up.
  7. Cover and let rise in warm place until double.
  8. Punch down dough, cover and chill 1 hour.
  9. Punch down dough again.
  10. Roll on lightly floured board into rectangle, 25x10 inches, and spread with 1/3 cup butter.
  11. Fold rectangle into thirds, making 3 layers, then roll out.
  12. Repeat process 2 times, spreading rectangle with 1/3 cup butter each time.
  13. Divide dough in half and chill 1 hour.
  14. Shape half the dough at a time (keep other half chilled) by rolling each into rectangle, 25x10 inches, about 1/4 inch thick.
  15. Cut lengthwise in half, then crosswise into 5 squares.
  16. Cut each square diagonally into 2 triangles.
  17. Roll up each triangle, beginning at long side.
  18. Place rolls, with point underneath, on ungreased baking sheet.
  19. Curve to form crescent and chill 30 minutes.
  20. Heat oven to 425 degrees.
  21. Brush rolls with light cream and bake 15-18 minutes or until brown and crisp.
  22. Serve hot.

Notes

  • Can also roll 1/2 of dough into a 16 inch circle and cut into 8 pieces to make larger croissants.