ALL BUTTER CROISSANT DOUGH RECIPES

Steps:

• Combine butter and 1/3 cup flour in bowl; beat at medium speed, scraping bowl often, until well mixed.
• Line baking sheet with waxed paper. Spread butter mixture into 12x6-inch rectangle on waxed paper. Place another piece of waxed paper over butter mixture. Refrigerate about 1 hour or until firm.
• Combine milk, sugar and salt in 1-quart saucepan. Cook over medium heat 4-5 minutes or until sugar is dissolved. Cool to lukewarm (105°F to 115°F).
• Place warm water and yeast in bowl; stir until dissolved. Add cooled milk mixture, 2 cups flour and egg. Beat at medium speed, scraping bowl often, until well mixed. Stir in enough remaining flour to make dough easy to handle.
• Turn dough out onto lightly floured surface; knead about 5 minutes until smooth and elastic. Cover; let rest 10 minutes.
• Roll dough into 14-inch square. Place chilled butter mixture onto one-half of dough. Fold over other half of dough; seal edges. Roll into 21x12-inch rectangle. Fold into thirds; seal edges. Cover with plastic food wrap; refrigerate 1 hour. Repeat rolling and folding dough 3 times. Cover; refrigerate 3 hours or overnight.
• Roll out dough into 24x14-inch rectangle. Cut rectangle in half lengthwise; cut into 6 even sections, making 12 (7x4-inch) squares. Cut each square diagonally, making 24 triangles. Roll up each triangle loosely, starting from wide edge. Place point down onto greased baking sheets; curve ends. Cover; let rise about 30 minutes or ntil double in size.
• Heat oven to 375°F.
• Beat egg yolk and water in bowl; brush over croissants. Bake 13-16 minutes or until golden brown.

Steps:

• Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
• Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
• Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
• To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
• Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.