Preparation: Hard. Cost: Fairly inexpensive. Preparation time: 2 hours total. Oven temperature: 425 degrees on lower rack. This is what you need for 10 large or 20 small croissants:

1 pkg. active dry yeast
1 tsp. salt
1 tbsp. granulated sugar
1 c. warm water, 105-115 degrees
1 egg
3 c. all-purpose flour
1/2 c. cold butter

FOR BRUSHING:

1 egg, beaten
Poppy seeds (optional)

In a big bowl, add yeast. Sprinkle with salt and sugar. Add water. Stir until yeast is dissolved. Add egg and flour, a little at a time. Save some flour for rolling dough. Knead until smooth and satiny. Put dough onto floured surface. Roll to a square, about 1/2 inch thick. Slice butter thinly. Cover half of dough with a sliced butter. Fold other half of dough over. Press together. Roll dough out again lightly to a rectangle. Fold into thirds. Let dough rest in refrigerator for 20 minutes, covered.

After 20 minutes repeat procedure twice. Let dough rest in between rollings. Roll dough out to a rectangle, 8 x 20 inches. Cut out 5 to 10 squares. Divide each into a triangle by cutting diagonally. Starting at the base, roll each to form a croissant. Fold tips of croissants slightly. Put on baking sheets. Let rise, covered, in a warm place for about 20 minutes. Brush croissants with beaten egg. Sprinkle with poppy seeds, if used. Bake at 425 degrees for 8-12 minutes, depending on size.

All nutritional information is per croissant: Calories: 120. Protein: 3 g. Carbohydrates: 15 g. Sodium: 171 mg. Fat: 5 g. Cholesterol: 35 mg.