Flakey Homemade Croissants

Ingredients

• 165g or 2/3c water (86F/30C)
• 165g or 2/3c whole milk
• 8g or 2 rounded tsp yeast
• 50g or 4tbsp sugar
• 515g or 4 1/8c ap flour (11.7% protein)
• 10g or 1 3/4tsp salt
• 40g or 2 7/8tbsp softened butter, cubed
• 225g or 16tbsp softened, salted butter (82% butterfat)
• Egg wash

Method

1. 1

   Using two pieces of parchment, fold two 8" (20cm) x 12-14" (33cm) rectangles as a guide for the butter. Place 225g softened butter between the parchment sheets and roll out into a rectangular butter sheet. Place in the fridge until ready.

2. 2

   Add water, milk, yeast, sugar, flour, and salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium speed for 2-3 minutes.

3. 3

   When the dough begins to come together, add 40g softened butter one piece at a time. Once incorporated, increase speed to high and mix for about 5 minutes until dough is strong and well combined.

4. 4

   Transfer dough to a bowl, tuck and fold under itself to create a round, taut ball, cover, and let sit at room temperature for 90 minutes.

5. 5

   Flour the dough and flip onto a floured work surface. Roll out into an 18" (45cm) tall by 9" (22cm) wide rectangle. Place parchment over the top half of the dough, fold dough in half over the parchment, place on a tray, and refrigerate for 20 minutes.

6. 6

   Remove butter sheet from the fridge and allow to sit at room temperature until pliable and flexible (about 20 minutes).

7. 7

   Remove dough from the fridge and roll out until 18-20" tall and 8-9" wide. Place butter sheet on top of the dough near the bottom short edge. Fold the top 1/2 of dough over the middle 1/3, then fold the bottom of the dough up over the middle 1/3. Pinch open seams together to seal in the butter.

8. 8

   Using a rolling pin, pound out and gently roll dough into a 16" tall by 8" wide rectangle and complete a book fold.

9. 9

   Refrigerate for 20 minutes.

10. 10

    Pound and gently roll dough into roughly 16" (40cm) x 12" (30cm). Cover with a towel and refrigerate for 15 minutes to rest.

11. 11

    Continue to pound and gently roll into a 1/4" thick slab measuring about 18-20" (48cm) by 14" (35cm).

12. 12

    Cut into 8 even triangles. Roll each triangle from the wide end to the tip.

13. 13

    Place rolled croissants onto a parchment-lined baking tray. Proof for about 90 minutes until doubled in size.

14. 14

    Brush croissants with egg wash. Wait 20 minutes and brush with a second coat of egg wash.

15. 15

    Bake at 425°F (218°C) for 18-20 minutes until golden brown.