Butter Croissants

Have you ever tasted a butter croissant? If you say 'No' then I would say that you haven't had the golden touch of God..... yes, this is one of the best baked items you will ever have tasted.... When I had it for the first time.. (it was only after coming here..) I totally fell in love with it.... It just melted down my mouth.... and ever since then, I have never missed a chance of having it.... 

Until I came across this recipe, I was thinking that it contained cheese along with some complicated ingredients which gave it such a wonderful taste.... But, to my surprise, it could be made with just the basic pantry holding items.... flour, butter and milk.... All you need is a loooooooooot of time and patience.....Whenever I used to consume the store bought one's I didn't imagine the amount of work behind it and how long they've to be taken care right from the first stage.... Yes it involves nearly a day of work... but it all becomes worthy when you just sense the first smell after  its been into your oven..... It is DIVINE.... If you really enjoy baking, you should have tried it atleast once....

The snap above was taken when it was just out of the oven..... Aren't they tempting??????

 You will need...........

White Flour - 2 cups

Salt - 1 tsp

Sugar - 1 tbsp

Yeast - 1 and 1/4 tsp

Milk - 1/3 cup and 2 tbsp (for brushing)

Water - 3/4 cup (luke warm)

Butter - 1/2 cup and 2 tbsp (for the dough preparation)

Get going...........

1. Start the process on the day before you wish to bake your croissants.
2. Take the yeast along with 1/4 cup luke warm water and 1 tsp sugar. Proof it for 10 mins until it becomes frothy.
3. Take the flour in a mixing bowl. Add the remaining sugar, salt and 2 tbsp butter.
4. Rub the butter with your hands so that it gets mixed well with the flour.
5. Now add the yeast mixture and remaining water. Bring it to a form of soft sticky dough.
6. Transfer it to a buttered container and chill overnight in the fridge. 

Next day.......

1. Next morning, first prepare the butter sheet. Roll out the butter into a square of about an inch thick.    ( Put it inside a parchment paper and roll it.) Immediately put it back into the fridge until the dough sheet is ready.
2. Bring out the dough onto a floured surface and make a rectangular sheet without applying much force.
3. Now place the butter sheet over the dough sheet and cover it up such that no butter is exposed. 
4. Then spread the dough and butter into a rectangle. Make a three fold. Spread out the folded dough into a rectangle. Again make a three fold. Chill it for about 2 hrs.
5. Again spread the dough into a rectangle and make a three fold. Chill it for an hour. Repeat the process four more times, so that it has as many layers as possible. Chill it again.
6. Now finally roll it out into a rectangle. Cut it out in the centre longitudinally. Make two long strips.
7. Place one in the fridge. Work on the other. Cut out triangles from it. Roll out each triangle starting from the broader base. You can even place a cube of butter or chocolate or dates before rolling.
8. Place them on a baking tray and leave it for the final rise for about an hour.
9. Brush it with milk and bake in a pre-heated oven at 180 deg for 10-15 mins until they turn golden brown on top.

Enjoy when its warm!!!!!!!!!!!!!!!!!!!!!!!!!!!!!