Croissants

Ingredients

For the dough:

4 tbsp unsalted butter, softened
4 cups all-purpose flour
1/4 cup sugar
2 tsp salt
1 tbsp active dry yeast
1 1/2 cups whole milk

For the butter layer:

2 tbsp all-purpose flour
1 1/2 cups unsalted butter, softened

For the egg wash:

1 egg
2 tbsp whole milk

  1. In an electric mixer with the dough paddle attachment, place the butter in tbsp at a time on medium-low speed. Add flour, salt, yeast, and sugar. Once combined, add milk and combine until dough is pulling away from the bowl. On a lightly floured surface, form the dough into a ball. Cover in plastic wrap. Chill for 30 minutes.
  2. Place dough on lightly floured surface. Roll into a 10×14 inch rectangle. Place dough onto baking sheet. Cover in plastic wrap. Chill for 4 hours.
  3. Before the dough is done chilling, you have to make the butter layer. In a mixer fitted with the paddle attachment, Combine the butter and flour on medium-high speed until combined and creamy. Cover baking sheet in plastic wrap. Place butter mixture on baking sheet, forming it into a 7×10 inch rectangle. Chill for 30 minutes.
  4. Place dough on lightly floured surface. Place butter rectangle in the center of the dough. Fold the sides of the dough around the edges or the butter, covering the sides. Roll the dough into a 10×20 inch rectangle. Fold dough as you would an envelope going lengthwise. Repeat x3. Place dough on lined baking sheet. Cover in plastic wrap. Chill for 4 hours.
  5. On a lightly floured surface, roll the dough into a 8×20 inch rectangle. Divide into 8 squares using a pizza cutter or sharp knife. Cut each square in half. Stretch each triangle to 6-8 inches long. Roll each triangle starting with the widest end. If you want to add a filling such as ham or chocolate now would be the time to do so as yo are rolling. . Place on lined baking sheets. Let rest at room temperature for 1 hour. Chill for 1 hour.
  6. In a small bowl, whisk together the egg and milk. Brush each croissant lightly with the egg wash. Bake the croissants at 400 degrees for 20 minutes or until golden brown. Let cool for 1 hour. Serve as desired.

Notes

Yield-16 croissants

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