Flaky Butter Croissants (baking)

Ingredients

1 1/2 cups Land O Lakes® Butter, softened

1/3 cup all-purpose flour

3/4 cup milk

1/4 cup sugar

1 teaspoon salt

1/2 cup warm (105°F to 115°F) water

2 (1/4-ounce) packages active dry yeast

3 3/4 to 4 1/4 cups all-purpose flour

1 large Land O Lakes® Egg

1 large Land O Lakes® Egg (yolk only)

1 tablespoon water

How to make

1. STEP 1
   Combine butter and 1/3 cup flour in bowl; beat at medium speed, scraping bowl often, until well mixed.
2. STEP 2
   Line baking sheet with waxed paper. Spread butter mixture into 12x6-inch rectangle on waxed paper. Place another piece of waxed paper over butter mixture. Refrigerate about 1 hour or until firm.
3. STEP 3
   Combine milk, sugar and salt in 1-quart saucepan. Cook over medium heat 4-5 minutes or until sugar is dissolved. Cool to lukewarm (105°F to 115°F).
4. STEP 4
   Place warm water and yeast in bowl; stir until dissolved. Add cooled milk mixture, 2 cups flour and egg. Beat at medium speed, scraping bowl often, until well mixed. Stir in enough remaining flour to make dough easy to handle.
5. STEP 5
   Turn dough out onto lightly floured surface; knead about 5 minutes until smooth and elastic. Cover; let rest 10 minutes.
6. STEP 6
   Roll dough into 14-inch square. Place chilled butter mixture onto one-half of dough. Fold over other half of dough; seal edges. Roll into 21x12-inch rectangle. Fold into thirds; seal edges. Cover with plastic food wrap; refrigerate 1 hour. Repeat rolling and folding dough 3 times. Cover; refrigerate 3 hours or overnight.
7. STEP 7
   Roll out dough into 24x14-inch rectangle. Cut rectangle in half lengthwise; cut into 6 even sections, making 12 (7x4-inch) squares. Cut each square diagonally, making 24 triangles. Roll up each triangle loosely, starting from wide edge. Place point down onto greased baking sheets; curve ends. Cover; let rise about 30 minutes or ntil double in size.
8. STEP 8
   Heat oven to 375°F.
9. STEP 9
   Beat egg yolk and water in bowl; brush over croissants. Bake 13-16 minutes or until golden brown.