729 layers of buttery deliciousness

Overview

Yield: 32 croissants

Ingredients

• 1.5cup lukewarm milk
• .25cup brown sugar, packed
• 3.25tsp active dry yeast
• 3.5cup all-purpose flour
• 1tbsp salt
• 1.5cup unsalted european butter
• 1 egg (for egg wash)

Steps

1. In mixer bowl, gently mix milk, brown sugar, and yeast. Let stand for 5 minutes until bubbly.
2. Add flour and salt to mixer bowl, mix for 5 minutes with dough hook until only slightly sticky, add 1 tbsp flour at a time if dough is too sticky.
3. Remove from bowl and hand knead for an extra couple minutes.
4. Place dough back in bowl, cover with plastic wrap, and refrigerate for an hour.
5. While dough is chilling, arrange sticks of butter horizontally between 2 pieces of plastic wrap. Flatten dough to an 8"x5" rectangle. Place in refrigerator.
6. Once dough is ready, take both dough and butter out of refrigerator. Roll dough into 16"x10" rectangle. Place butter in middle of dough and fold each side over the middle. (fold 1)
7. Roll out into 16"x10" rectangle and fold again in thirds. (fold 2)
8. Wrap in plastic wrap and transfer to refrigerator.
9. Repeat flattening and folding process 3 more times, with an hour in refrigerator in between each (folds 3-5)
10. After the last fold, refrigerate overnight to ferment dough.
11. In the morning, divide dough in half, freeze half if not making full batch.
12. Roll out dough to 1/4" thick and cut into 4"x2" right triangles
13. From long end, roll dough into flat croissant shapes, stretching slightly. Place on parchment lined baking sheet 1-2" apart.
14. Let proof at room temperature for 1 hour
15. Preheat oven to 400°F
16. Mix egg with equal part water and whisk to form egg wash
17. Coat tops of croissants with egg wash
18. Bake for 10 minutes at 400°F, then reduce to 375°F and bake for additional 8-10 minutes until golden brown.
19. Let rest for 5 minutes on drying racks, serve warm.

Sources

https://www.jocooks.com/baking/breads/homemade-croissants/

Images