by Stacey Torres

Created on: December 15, 2009

Legend states that in 1683 the Turkish Empire seized Austria. The Turks dug an underground tunnel in order to gain entrance to Vienna. However, the Turkish army was unaware that most of  the Viennese bakers had been working underground. Once the bakers heard the sounds of the Turks digging their way through, they alerted the Austrian army and the Turks retreated. The bakers made bread in the shape of the crescent moon, which was the symbol of the Turkish flag, and thus was the beginning of the delicious buttery bread we now know as a croissant.

Sadly, this legend is simply that - a legend. The story has been written and rewritten so many times, but the true croissant bun that we are familiar with was not developed until around 1905.

This is the recipe given to me many years ago in my eighth grade home economics class. I do not make it any more, but kept the recipe in case someone down the pike would ask me how to make croissants.

Buttery Croissants

1 small package of active dry yeast

1 cup warm water

3/4 cup evaporated milk

1-1/2  teaspoons salt

1/3 cup white sugar

1 egg

5 cups flour, divided

1/4 cup butter, melted

1 cup butter, chilled and diced

1 egg, beaten

In a large bowl, dissolve the yeast in warm water.  Let it sit until it becomes creamy (10 to 12 minutes.)  Stir in milk, salt, sugar, 1 egg, 1 cup flour and the melted butter. Beat the above in order to achieve a smooth batter and set aside.

In another large bowl, cut one cup of firm (chilled) butter into remaining four cups of flour until butter resembles kidney beans. Pour the yeast batter over this mixture, then very carefully turn the mixture over with a spatula to blend until all of the flour is moistened. Do not over blend.

Cover with plastic wrap and refrigerate until well chilled (anywhere from five hours to four days.)

Turn dough out onto a floured surface and press into small and knead about 6 turns to release air bubbles. Divide the dough into four equal parts, shaping one at a time. Refrigerate the remaining dough and roll one part of the dough on a floured board into a circle 17" in diameter. With a pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.

Cover and let rise at room temperature until almost doubled in size (about 2 hours.)  Meanwhile, preheat oven to 325 degrees F (165 degrees C). Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

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