Homemade Croissants the Easy WayMy Mom bought a croissant kit when I was growing up that included a rolling wheel made to cut the triangles precise and a heavy duty baking sheet. I do not remember anything else. I am almost positive I have the wheel somewhere now that my parents have moved to a warmer climate and donated a few items before the move, including the afore mentioned. I couldn't find it. That's okay because I love to do everything from scratch the first time and make up my mind later as to what I want to shortcut on and what just feels darn good to do the long way. The croissant recipe I followed came from a Fine Cooking Magazine and I am totally in LOVE with the recipe! The croissants are an easy 3 day process. What I mean by easy is that each day does not require a lot of work. Minimal time spent and if you can schedule the third day to be a weekend morning , sigh, every sensory will thank you! The aroma drifting throughout the house is like an aphrodisiac to the nose and your mouth will start watering in anticipation. The croissants finish baking, the little bell for the timer dings to tell you to pull the piping hot pastry out of the oven and you are now looking at the most beautiful shades ofgolden brown. Waiting to let the little croissants cool enough to sink your teeth into the closest puffy, golden perfection is torture! Finally, you pick a croissant up and sink your teeth into the puffy pastry, only to be welcomed by the outside shattering of flaky shards and the inside feel and taste of soft and buttery goodness. Pure heaven and well worth the 3 dayeffort! I will bake these over and over again. Next time, I will bake half using Valrhona chocolate pieces inside and the other half without any additions. The key to baking croissants is to start with excellent butter. A person CAN tell the difference between regular store bought and European butter. These croissants are very light and flaky. Maybe not a weekly habit to bake but definitely a special occasion habit. Classic Croissants (adapted from the Fine Cooking Magazine) Makes 15 Croissants For the dough: 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk2 oz. (1/4 cup plus 2 Tbs.) granulated sugar 1-1/2 oz. (3 Tbs.) soft unsalted butter 1 Tbs. plus scant 1/2 tsp. instant yeast 2-1/4 tsp. table salt For the butter layer:
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