Feel Good Croissants

I have lots of pictures...

of my family

of my friends

of places I have visited

of things I love and interest me

of cupcakes I have baked

and now they're gone. Lost, M-I-A, nowhere to be found.

My laptop died on me last Tuesday. It just won't start. That's why I haven't blogged till now.

So what's a girl gotta do when her laptop just had a melt down?

Make croissants, of course!

Bake Happy blogger, say what?

(Yup, I can totally imagine hearing you say that)

Yup, why am I making croissants?

Answer's easy.

Tomorrow, when I bring my laptop to the computer doctor to see what can be salvaged, there could only be one of two news that I'll receive.

If it's a good news, I'll celebrate it with a croissant.

If it's a bad news, then I'll make myself feel better by eating a croissant (or two or three).

Sounds like a win-win situation! (that was my tummy speaking)

Croissants
from AllRecipes.com

Ingredients

• 1 1/4 teaspoons active dry yeast
• 3 tablespoons warm water (110 degrees F/45 degrees C)
• 1 teaspoon white sugar
• 1 3/4 cups all-purpose flour
• 2 teaspoons white sugar

• 1 1/2 teaspoons salt

• 2/3 cup warm milk
• 2 tablespoons vegetable oil
• 2/3 cup unsalted butter, chilled
• 1 egg
• 1 tablespoon water

Directions

1. Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.

2. Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes.

3. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.

4. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. 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. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.


5. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.


And oh, by the way, happy 2011 everyone!!!


Happy Cupcaking!
Aikko

Wish me luck!