Flaky Croissants

Ingredients

• 0.3 ounce yeast dry
• 1 cup butter cold cubed
• 1  eggs beaten
• 2.5 cups flour all-purpose
• 0.8 teaspoon salt 
• 1 tablespoon shortening 
• 1 tablespoon sugar 
• 1 cup water (120° to 130°)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• wire rack
• plastic wrap

Directions

1. In a large bowl, combine 1 cup flour, sugar, yeast and salt.
2. Add warm water and shortening. Beat on medium speed for 2 minutes.
3. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Cover and refrigerate for 2 hours.
6. Turn dough onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. In a small bowl, beat cold butter until softened but still cold.
7. Spread dough with a fourth of the butter. Fold dough into thirds, starting with a short side. Turn dough a quarter turn. Repeat rolling, buttering and folding three times. Wrap in plastic wrap. Refrigerate overnight.
8. On a floured surface, roll dough into a 14-in. square. With a sharp knife, cut into quarters.
9. Cut each quarter diagonally in half, forming two triangles.
10. Roll up triangles from the wide end; place with pointed end down 2 in. apart on a greased baking sheet. Curve ends to form a crescent shape. Cover and refrigerate for 20 minutes.
11. Brush with egg.
12. Bake at 425° for 13-18 minutes or until golden brown.
13. Remove from pan to a wire rack to cool.