Croissants

DOUGH

In a mixing bowl fitted with a dough hook, mix together yeast and water. Sprinkle 150g of flour over the top and let stand about 15 minutes.

In a measuring pitcher, mix together the milk, water, sugar and salt until dissolved.

Sift the remaining flour(950g) into the original bowl and then pour the liquid mixture over it. Mix on low speed until combined. 

Spray with water and leave to ferment on counter until doubled in size – roughly 40 minutes. Punch down and repeat. (This process could take less or more time depending on the temperature in your house. Mostly you’re looking for the size increase, not the timing.) 

ROLLING IN THE BUTTER

Once fermenting stage is over, on a floured surface, roll out the dough. You want a fairly thin rectangle.

Brush off the flour, then spread butter over two-thirds of the surface. Fold the unbuttered side down to about halfway the butter, then fold the remaining buttered side over the top.

This should have layers: dough, butter, dough, butter, dough.  Wrap with plastic wrap and put in the fridge to rest for about 30 minutes – 1 hour. 

Repeat this process three times, without adding any additional butter. Roll out, fold, fridge. 

The more times you repeat this process the more layered and flaky your croissants will be.

Each time you pull from the fridge, it should have increased in size from the active yeast. 

PREPARATION AND BAKING

Heat oven to 400 degrees. You will want to bake anywhere from 15-20 minutes, depending on your oven, so watch the first ones carefully for time. You want a browned outside with minimal white dough exposed.

Roll out the dough on your floured surface until a large thin rectangle. Using a pizza cutter, cut down the middle (Or cut into four long strips if you want mini croissants.) and then cut into triangles with a small 1 inch cut on the short side.

Pull apart the corners from the cut side and roll towards the tip of the triangle. 

Leave on the baking sheet roughly 30 minutes on the warming oven until slightly puffed. 

Egg wash and bake.