Crescent rolls

Nope, not quite croissants. But the taste is there. For the optimal croissant texture I need more practice.

These were really amazing though. Incredibly light. Really, no weight at all. The taste was fantastic as well. But sadly I can't tell you that these are good for your health, not at all...unless we consider it from a holistic approach, and count the emotional benefits of eating something delicious good for one's health.

Ingredients
1.5 sticks butter (180g)
1.5 tbsp flour
2 cups flour
1 tsp salt
1 tsp sugar
1 tbsp yeast
1/8 cup warm water
1 cup warm milk
egg wash (one egg and water whipped)

PreparationMix the softened (not melted) butter with the 1.5 tbsp flour until smooth. Form a six inch square from it and refrigerate for 2 hours wrapped in foil.

For the dough mix half the flour with the salt and sugar. Dissolve the yeast in water and add it and the milk to the flour mix. Blend until smooth, then add in the remaining flour progressively, kneading the dough to yield a completely smooth, perfectly elastic, beautiful dough.

Cover the bowl with plastic wrap and place in the fridge for at least one hour, until your butter is ready. Then remove them from the fridge and leave at room temperature for 30 minutes. When the butter is slightly soft, but not oily, press the dough into a ten inch square.

Place the butter block on it diagonally. Then close all sides of the dough around the butter, pressing the seams together.

Keeping the dough cool, roll it into a half-inch-thick rectangle. Fold in a letter fold. Turn one of the open ends toward you and roll out again. All the while keep the dough cool, so the butter doesn't melt, but warm enough so it doesn't break into pieces under the pressure (this is the part which makes the difference in texture, my butter broke up).

Fold the ends to the middle and then in half. Wrap loosely in a moist kitchen cloth, then in a plastic bag. Allow to sit in refrigerator overnight.

The next day, prepare the egg wash and flour a work surface. Roll out the croissant dough into a uniform rectangle. Cut into triangles and cool them for 20 minutes, then roll them up pulling on the corner your folding around the rest of the dough. At this point you can fill your rolls with chocolate, or almond paste (or both...I tried that they were absolutely fabulous).

Place them on a baking sheet and allow them to rise covered with a plastic wrap for 2 hours. (They should spring back if you press them in with your finger).

Brush them with egg wash before baking in a 425F oven for about 20 minutes. You can leave the egg wash out for a more rustic look.

This is a learning experience, but these will taste perfect and be incredibly light and fluffy, even if not quite as layered as they ought to be.

Let me know how it worked for you!