Croissants

1. Stage

Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

2. Stage

Measure flour into a mixing bowl. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Mix well and knead until smooth. Cover, and let rise until over tripled in volume, about 3 hours. Dotdash Meredith Food Studios

3. Stage

Deflate gently, and let rise again until doubled, about another 3 hours. Dotdash Meredith Food Studios

4. Stage

Deflate dough and chill for 20 minutes.

5. Stage

Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Dotdash Meredith Food Studios

6. Stage

Smear butter over top two-thirds, leaving a 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

7. Stage

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 resealable plastic bag. Refrigerate for 2 hours. Dotdash Meredith Food Studios

8. Stage

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.

9. Stage

Preheat the oven to 475 degrees F (245 degrees C).

10. Stage

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 15x5-inch rectangle. Cut into three 5x5-inch squares. Cut each square in half diagonally. Dotdash Meredith Food Studios

11. Stage

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. Dotdash Meredith Food Studios Dotdash Meredith Food Studios

12. Stage

Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. Dotdash Meredith Food Studios

13. Stage

In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.

14. Stage

Bake in the preheated oven until crisp, flaky, and golden brown, about 12 to 15 minutes. Dotdash Meredith Food Studios