Breads and Pastries
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3 - 3 1/4 cups unbleached flour
8 oz butter (2 sticks)
1 1/4 cups warm milk (110 degrees F)
1 tbsp. active dry yeast
1 tbsp. brown sugar
Pinch of salt
Egg or milk (for brushing)
In a large mixing bowl combine the warm milk, yeast and sugar and leave until frothy.
Add 2 1/2 cups of the flour to the milk mixture and mix with a spoon, add the remaining flour gradually and knead until you get a pliable non sticky dough. Shape the dough into a rectangle and refrigerate for 1 - 2 hours.
Place the butter between 2 sheets of plastic wrap or parchment paper. Pound with a rolling pin and roll into a thin rectangle. Refrigerate until ready to use.
On a lightly floured surface, roll the dough into a rectangle, place the rolled butter on top of the dough making sure the butter is 2/3 of the size of the rolled dough if not roll out the dough until it fits.
Fold the dough side that is without butter into the center of the dough, then fold in the buttered side. Turn the dough 90 degrees and roll out the dough into a rectangle, fold one third of the dough in and then fold the other third. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Repeat this process 2 more times. Allow the dough to rest for at least 30 minutes after the last turn.
Divide the dough into 4 portions, wrap the portions you are not using now in plastic wrap and return to the refrigerator to keep chilled. Roll out the dough into a circle (about 1/8" thick) and then cut into triangles. Starting at the base of each triangle, fold the dough onto itself, and tuck the edges in to form a crescent shape. Place on a parchment lined baking sheet with the point at the bottom. Cover and let them proof at room temperature for at least 30 - 60 minutes.
Brush with milk or egg wash and bake in a 400 degrees F until golden brown.