1 yeast tablet
1/2 cup of warm water
1 cup of lukewarm milk
2 tablespoons of butter or margarine
2 teaspoons of sugar
1 teaspoon of salt
1 teaspoon of grated lemon zest
2 eggs
4 to 5 cups of all-purpose flour
250g of melted butter or margarine
heavy cream
1 yeast tablet
1/2 cup of warm water
1 cup of lukewarm milk
2 tablespoons of butter or margarine
2 teaspoons of sugar
1 teaspoon of salt
1 teaspoon of grated lemon zest
2 eggs
4 to 5 cups of all-purpose flour
250g of melted butter or margarine
heavy cream
Melt the yeast in warm water
Combine milk, butter or margarine, sugar, salt, lemon zest, eggs, and 2 1/2 cups of flour
Beat well
Add more flour until a manageable dough forms
Place the dough on a lightly floured surface and knead for about 5 minutes
Shape into a ball and place in a greased bowl, turning to coat the top with butter or margarine
Cover and let rise at room temperature for about 1 hour
Gently punch down the dough
Cover and refrigerate for 1 hour
Punch down the dough again
Roll out into a rectangle on a lightly floured surface
Spread one-third of the melted butter or margarine over the top
Fold into three parts, then unfold
Repeat the process two more times until all the butter is used up
Cover and refrigerate for 1 hour
Unroll and cut into triangles
Roll each triangle into a croissant shape, starting from the wider end
Place in an ungreased baking dish with the point facing down
Chill in refrigerator for 30 minutes
Bake in hot oven, brushing with heavy cream, for about 15 minutes
Serve warm.
