This recipe is a bit time consuming but to get that perfect, flakey crust, it’s worth the wait. With or without the Nutella filling, these croissants taste absolutely divine!
(makes approx. 18 rolls)
1 pckg. fast rise yeast
3/4 cup lukewarm milk
2 cups sifted flour
1/2 tsp salt
1/2 cup sweet butter
1/2 teaspoon of water
1 egg yolk
tablespoon or so of nutella per croissant
cinnamon for sprinkling
1. In a large bowl, dissolve yeast in the milk.
2. Sift together the flour and salt and stir in the yeast mixture. Knead until smooth and elastic.
3. Place the dough in a greased bowl, grease the top of the dough and let rise in a warm place until doubled in size. (about 1 hour)
4. On a lightly floured surface, roll the dough out in a long strip, dot with bits of butter and fold into thirds. Turn so that an open edge is nearest. Pat and roll into another long strip, fold into thirds. Wrap in waxed paper, and chill in refrigerator for an hour.
5. Roll the chilled dough out and fold the ends to the center. Fold againas above, wrap and refrigerate for approximately one hour again. Remove and repeat process four times.
6. The last time, roll the dough out a little thinner (about 1/8 inch) but do not fold. Cut into triangles. Spread nutella, if using, onto each triangle, leaving to tip of the triangle clean.
7. Brush the tip of each triangle with the beaten egg yolk mixed with a little water.
8. Roll from the wide end to the tip, pressing to seal. Shape into half moons.
9. Preheat oven to 425 degrees F.
10. Place on well-greased baking sheets, cover with waxed paper and let rise until doubled in size (about 1 hour.)
11. Brush the tops with beaten egg yolk and sprinkled cinnamon, if desired, and bake in oven 20-25 minutes or until golden brown.
recipe found in the NewYorkTimes Cook Book