Croissants ᴴᴰ
Croissants RECIPE
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INGREDIENTS:
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3 sticks Unsalted Butter
2 cups Warm Milk
1 ¾ teaspoons Active Dry Yeast
2 tablespoons Granulated Sugar
2 ¼ teaspoons Kosher Salt
6 cups Bread Flour
1 tablespoon of Water
1 Egg
1 Egg (for egg wash)
DIRECTIONS:
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Beat all the butter in an electric mixer until it is creamy and lump-free. Place butter on top of plastic wrap and form into a square or rectangle then cover with plastic wrap and refrigerate for one hour. Next, combine the warm milk, yeast and sugar in a large bowl and set aside for 10 minutes until foamy. Add in the egg and beat until well combined. Set aside. In an electric mixer combine the bread flour and kosher salt. Once combine, slowly add your liquid mixture. Knead the dough for 8-10 minutes. Wrap well and chill for 30 minutes. Once the butter has chilled for an hour and the dough for 30 minutes take them out of the refrigerator. Working on a floured surface, roll out dough into a square larger than the chilled butter. Place the chilled butter inside the rolled out dough. Cover the butter with the dough. Dust with flour, turnover, and with a rolling pin, roll into a rectangle. Fold the dough into thirds. Cover in plastic wrap and refrigerate for another 30 minutes. Remove the chilled dough from the refrigerator and place on a floured surface, roll again into a rectangle. Fold the dough into thirds. Cover in plastic wrap and refrigerate for another 30 minutes. Repeat this cycle one more time. Using a pizza cutter, cut the dough in half. Cut out the uneven edges the cut out even triangles. To shape the croissants, grab the wider end and start rolling the dough. To make smaller sized croissants, take the remaining half of the dough, roll it out, cut out the uneven edges then cut out even triangles. Grab the wider end and start rolling the smaller croissants. Place a baking sheet on a baking pan and start placing your croissant dough on top. Lightly brush the top of the dough with your egg wash. Bake at 325°F for 15-20 minutes or until golden brown.