croissant Recipe

1. scald milk; cool to lukewarm; dissolve yeast

2. add remaining ingredients, except 2# butter

3. mix to smooth dough; do not develop gluten

4. ferment til double; punch down; spread on sheet pan; retard about 30 minutes

5. flatten 2# butter so that it will cover approx 2/3 of the dough

6. roll in @ 3 3-folds; retard overnight

7. roll oout to 1/4"; cut into isoscles triangles; roll up from base

8. proff til double and soft; egg wash

9. bake at 400 degrees