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Granny White
cookie sheet. Loosely cover with plastic wrap and let rise 1 1/2
hours until the dough is swollen and pillowy soft.
Fifteen minutes before baking, preheat the oven to 425F and place
the oven rack in the middle of the oven if you are using one large
baking sheet. If you are using two baking sheets, place two oven
racks so that oven is divided into thirds. Halfway through baking
reverse pans for uniform browning. Mix egg and 1 tsp water in a
small bowl or cup.
Just before baking, brush each croissant twice with the egg glaze
for a lovely brown finish after baking. Place the cookie sheet in
the oven and bake 5 minutes at 450F. Croissants will puff and
brown in the hot oven. Lower heat to 375F and bake an additional
1
0−13 minutes. When finished, the bottoms and tops of the croissants
will be golden brown. When baked and browned, the croissants should
be removed to a cooling rack.
Serve the croissants warm with jam, if desired.
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