Croissant 

http://video.about.com/baking/Croissant-Recipe.htm

 

• 1/2 cup water
• 1/3 cup evaporated milk
• 3 tablespoons butter, room temperature
• 2 eggs, one at room temperature
• 1 1/2 teaspoon salt
• 3 tablespoons sugar
• 3 cups bread flour
• 2 1/4 teaspoons active dry yeast

Mix the Croissant Ingredients

In one bowl, combine the yeast, salt, sugar, and 1 cup of flour. Set aside.

In another bowl, mix the water and milk. Warm up the mixture on the stove or in the microwave until it is between 120 and 130 degrees.

Make the Dough

I'm going to use my stand mixer to make the dough. In a mixing bowl, first combine the dry mixture, then the milk and water mixture, and then the butter.

Now I'm going to attach the beater. Beat for about four minutes on medium speed. Next, add 1 egg and beat for another minute.

Knead the Dough

Then, switch the beaters to a dough hook attachment. Gradually add the remaining flour, and knead for five to seven minutes, until the dough is smooth and elastic.

 

Grease and Refrigerate the Dough

While the dough is kneading, lightly oil a bowl a mixing bowl. Remove the dough hook, and place the dough in the bowl. Rotate the dough so the top is also greased.

Cover and refrigerate the dough for two hours. Most croissant recipes call for a lot of folding and refrigerating, sometimes totaling 12 hours or more.

Since this recipe takes less time, the croissants will look a little like crescent rolls. But they'll still taste like croissants.