4 cups flour
1 1/4 cups butter (2 1/2 sticks)
1 package quick rising yeast
1/2 teaspoon salt
2 tablespoons sugar
2/3 cup lukewarm milk
2/3 cup lukewarm water
1 beaten egg
Leave butter out to soften at room temperature.
Mix the flour and 1/4 cup (1/2 a stick) of the butter together with a pastry blender till mixture resembles fine bread crumbs. Add yeast, salt, and sugar; stir together. Make a well in the center of the mixture; add milk and water all at once. Stir till smooth. Cover in oiled plastic wrap and chill two hours.
Meanwhile, spread the remaining 1 cup (2 sticks) of butter on a piece of waxed paper and spread into a 5-by-7 inch rectangle. Cover with another sheet of waxed paper and chill.
Remove dough from refrigerator and, on a floured surface, roll into a 7-by-14 inch rectangle. Place the chilled butter on the top two thirds of the rectangle. Fold the bottom third of the dough over the middle third of the dough with the butter on it; then fold again (fold the dough like a letter). Seal edges with your hand. Wrap in plastic wrap or parchment paper and chill 30 minutes.
Remove dough from refrigerator and, on a floured surface, roll into a 7-by-14 inch rectangle. Fold the dough as above. Seal edges with your hand. Wrap in plastic wrap or parchment paper and chill 30 minutes.
Remove dough from refrigerator and roll into a 14-by-21 inch rectangle. Slice the rectangle into six squares; slice each square diagonally to form two triangles. Shape croissants by rolling the triangles from the hypotenuse to the point. Fold in the end corners of the croissants together to give traditional shape. Place on two greased cookie sheets (six croissants per sheet) and leave to rise till double in size (about thirty minutes). Brush croissants lightly with beaten egg. Bake at 425° for 15 to 20 minutes or until golden brown. Serve plain or with brown sugar butter, honey spice butter, or raspberry preserves.
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