Lactantia® European Buttery Croissants

Directions

1. In small bowl, combine sugar and yeast. Then, Add warmed Lactantia^® PūrFiltre milk and stir. Set aside.
2. In a large bowl, combine flour and salt. With pastry blender or 2 knives, cut in Lactantia^® European Style butter until it is in pea- sized pieces.
3. In a mixer bowl fitted with a dough hook, combine milk and flour mixtures; blend for 3 to 5 minutes or until a ball forms. Make sure it comes away from the side of the bowl clean.
4. Turn out onto a lightly floured surface; knead 2 to 3 times until it becomes a rectangle. Wrap dough with plastic and refrigerate for 2 to 3 hours or overnight.
5. Once dough has rested, dust work surface with flour and roll dough into a large rectangle about 12 x 9 inch (30 x 23 cm). Fold each short end to meet in the middle.  Rotate dough by 1/4 turn and roll slightly to lengthen. Fold short sides to middle again. Flip dough so seams are underneath. Repeat this process 3 more times for a total of 4 folds. This is what gives your croissants a flakey texture.
6. Wrap dough in plastic wrap and place on a baking sheet. Let dough rest for 2 hours or even overnight.
7. On a floured surface, roll dough into a 20 x 12 inch (50 x 30 cm) rectangle; cut dough crosswise on an angle into 8 triangles. Cut small slit in the wide end and gently stretch it. Roll it to a point and tuck the end underneath. Place croissants, evenly spaced on a parchment-lined baking sheet and cover loosely with plastic. Let rise in a warm place for about 1 hour or until just about double in size.
8. Preheat oven to 425°F (220°C).
9. Egg Wash: In a small bowl, combine egg, water and salt; lightly brush each croissant.
10. Bake for 12 to 15 minutes or until crispy golden brown. Let cool for ten minutes and serve.

Tips

Make croissants ahead of time, freeze on a baking sheet then store in a freezer bag until ready to bake.

Roll shredded cheese or a bit of chocolate in croissants for a variation.