CRISP AND FLAKY CROISSANTS

1 1/2 cups butter or margarine, softened
3 1/4 cups unsifted all purpose flour, divided use
3/4 cup milk
2 tbsp sugar
1 tsp. salt
1/2 cup very warm water (105-115 degrees f)
2 pkg. active dry yeast
1 egg yolk
1 tbsp milk

With spoon, beat butter and 1/4 cup flour until smooth. Spread on waxed paper in a rectangle 12x6 inches. Refrigerate.

Heat milk; stir in sugar, salt to dissolve. Cool to lukewarm.

With thermometer, check temperature of water. Sprinkle with yeast; stir to dissolve. With spoon, beat in milk mixture and remaining 3 cups flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered in warm place, 85 degrees F, free from draft until double, about 1 hour.

Refrigerate 1/2 hour.

On lightly floured pastry cloth, with stockinette- covered rolling pin, roll doiugh into 14x14 inch rectangle. Place butter mixture on half of dough; remove waxed paper. Fold other half of dough over butter; pinch edges to seal. With fold at right, roll from center to 20 x 8 inches.

From short side, fold dough in thirds, making three layers; seal edges; chill one hour wrapped in foil.

With fold at left, roll to 20x8 inches; fold; chill 1/2 hour. Repeat. Chill overnight.

THE NEXT DAY:
Roll; fold twice; chill 1/2 hour between. Then chill one hour longer.

TO SHAPE:
Cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12 inch circle. Cut each circle into 6 wedges. Roll up beginning at wide end. Form into crescent. Place point side down, 2 inches apart on parchment on cookie sheet. Cover; let rise in warm place, 85 degrees F, free from draft until double- one hour.

Heat oven to 425 degrees F.

Brush croissants with yolk beaten with milk.

Bake 5 minutes; reduce oven to 375 degrees F; bake 10 minutes, until croissants are puffed and brown. Cool on rack 10 minutes.

Makes 24
Source: McCall's Cooking School