Recipe Index

Ingredients

• 250 grams All-Purpose flour (2 cups)
• 250 grams Bread Flour (2 cups)
• 11 grams Instant yeast (1 tbsp)
• 140 grams Whole milk (0.59 cups)
• 140 grams Cold water (0.59 cups)
• 50 grams Sugar (1/4 cup)
• 10 grams Fine sea salt (1 1/2 tsp)
• 55 grams High quality unsalted butter, cold and chopped into cubes (1/4 cup )
• 226 grams High quality butter (2 sticks, or 16 tbsp )

Method

1. Add all the dough ingredients except the 55 grams of cold cubed butter to a stand mixer — the flours, instant yeast, whole milk, cold water, sugar and fine sea salt — and knead until the dough comes together; cover with plastic wrap and rest it for 10 minutes.
2. Add the 55 grams of butter and knead for 10 to 15 minutes more, until the dough is soft and supple; score the top of the dough, cover the bowl, rest it for 1 1/2 hours at room temperature, then refrigerate it for 3 hours.
3. While the dough rests, chop the cold butter block butter and roll it between parchment paper into a rough 8 by 8 inch slab; refrigerate the slab until you need it.
4. Roll the chilled dough out on a lightly floured surface to double the size of the butter block, lay the block in the center, and fold the ends of the dough into the center so they meet without overlapping.
5. Fold both ends of the dough toward the center so they meet in the middle, then fold the dough in half along the seam into a book shape with 4 layers; roll it lightly, cover with plastic wrap, and refrigerate for 1 hour.
6. Roll the dough out again and give it a final letter fold, then refrigerate it overnight.
7. The next morning, roll the dough into a 13 by 16 inch slab, chilling it for at least 20 minutes at any point if it starts to feel warm.
8. Cut the slab into 4-inch rectangles, cut each rectangle diagonally into triangles, stretch the tail and tip of each triangle slightly, cut a small slit at the wide end, and roll each triangle up into a croissant.
9. Arrange the croissants tail-down on a parchment-lined baking sheet, cover them loosely with plastic wrap, and proof them in a turned-off oven for 2 1/2 hours.
10. Brush the croissants with egg wash, keeping it off the exposed butter layers, and bake at 375°F for 20 to 30 minutes until golden brown; rest them for 10 minutes before cutting into one.

Prep: 870 min · Cook: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data