In a small bowl, combine the yeast, 1 tablespoon sugar, and water. Mix and let proof.
In a large bowl, combine the flour, salt, and remaining sugar. Mix well. Make a well in the center and stir in the yeast mixture and milk. Working quickly and lightly, stir the ingredients together to make a rough, crumbly mass. Turn out onto the work counter. Let rest 5 minutes. Wash and dry the bowl.
With a pastry scraper or pancake turner, lift the dough up onto itself and press together gently 8 to 10 times. THIS IS ALL THE KNEADING YOU DO. Place in the bowl and let rise for 2 hours, or until doubled in bulk. Punch down.
Wrap the pastry in a plastic bag and shape into a flat, square brick about 1½ inches thick. Refrigerate for at least 20 minutes while you shape the butter.
Knead the butter to make it smooth, pliable, and waxy. One of the easiest ways to do this is to put it in a plastic bag and work it until the butter is the same consistency as the dough. If the butter gets too soft and is greasy, put it in the refrigerator to firm it. When it is kneaded sufficiently, roll the butter, while still in the bag, to about ¼ inch thick. The bag will help to shape it into an even rectangle. Refrigerate until firm, but not hard.
When chilled, cut the rectangle of butter in half. Roll the pastry on a lightly floured board into a long rectangle as wide as the butter and three times as long as one of the halves. Unwrap a half of butter and put it in the center of the dough. Pick up one end of pastry and place it over the butter. Place the second half of butter on the dough and cover with remaining end of the pastry. Try to keep all edges as square as possible.
Turn the pastry so that an open end faces you. Roll it into a long rectangle. Fold each end to the center. Fold in half again so that the dough resembles a book. Wrap in floured foil, or put in a plastic bag, and chill for at least 20 minutes. Roll and fold again. Let rest in the refrigerator for 3 hours.
Divide the pastry in half and roll each half into a large rectangle, about ¼ inch thick. Cut into triangles, about five inches on all sides. Roll up each triangle toward an opposite point, stretching the point slightly. Place on an unbuttered baking sheet, twisting in the ends to make a crescent. The center point should not rest under the croissant but should point down toward the pan. Let rise for 30 minutes.
Preheat oven to 400° F.
Brush the croissants with a dorure (see Glossary), or 1 egg yolk mixed with 1 tablespoon heavy cream. Bake croissants for 20 to 25 minutes, or until golden.
Can be frozen.
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Terence Janericco45Breakfast/Brunch
1 package dry yeast]]>
298
1 tablespoon sugar]]>
½ cup warm water]]>
4 cups flour]]>
301
1 tablespoon salt]]>
298
2 tablespoons sugar]]>
1 cup cold milk, approximate]]>
½ pound butter]]>