Crissonts

1 cup and 2 tablespoons of flour
6 tablespoons of butter
2 teaspoons of yeast
1/2 cup of milk
1 egg
1 tablespoon of sugar

1/4 teaspoon of salt

 Heat milk to 115.  Stir in yeast and 1 tablespoon of flour and let rest for five min.Stir together remaining flour, sugar, and salt.   Addin milk mixture

Knead with wooden spoon for five min.  Refrigerate overnight.  It will be bubbly and a little stiff.

Roll out dough on a floured surface.  Place pats of butter on dough and fold over like a letter in thirds.

Roll out again and fold over and roll out again.  Refrigerate for 2 hours and then repeat the process 3-4 times.

Cut dough into triangle and roll up.  Rise until doubled.

Whisk egg and brush on croissants.  Bake at 400 for 10-15 min.

Serve with lemon curd or berry jam and coffee.