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Edited by Bleu at 2015-3-9 09:18
Ingredients:
Dough:
18 oz (4 cups) of all purpose flour
5 oz (1/2 cup + 2 Tbs) warm water
5 oz (1/2 cup + 2 Tbs) milk
2 oz (1/4 cup + 2 Tbs) sugar
3 Tbs butter, softened
1 Tbs + scant 1/2 tps active dry yeast
2 1/4 tps salt
Butter block:
10 oz (2 and 1/2 sticks) unsalted butter, cold
Egg wash:
1 large egg
1 tps water
Directions:
1. Warm water should be between 105 to 108 degrees F. Add sugar and yeast. Let foam for 10 minutes. Discard if the yeast does not foam, and try again.
2. Add the rest of the dough ingredients. Using dough hook, mix on low for 3 minutes. Dough should come together. Scrape sides of bowl if necessary.
3. Switch mixer speed to medium, and mix for 3 more minutes.
4. Transfer dough to plastic wrap. Cover and refrigerate overnight or for 6 to 8 hours.
5. The next day, cut your butter to form a 5 x 5 inch square. I cut the sticks in half, to form slabs. Arrange the butter pieces between two pieces of parchment paper. Begin to smash the butter gently with a rolling pin. After all the butter sticks together, you can gently roll on them. Shape into a 7 1/2 inch square. Cut and shape the butter to a perfect square, putting cut edge scrapes on top of block.
6. Refrigerate while you roll the dough.
7. Roll the dough into a 10 1/2 inch square. Place the butter in the center, so the corners of the butter point at the sides of the dough.
8. Wrap the butter up, by pulling the corners of the dough over the butter. Seal all edges. You do not want the butter escaping. Try not to trap air bubbles.
9. Light flour your rolling surface. Focus on elongating, instead of widening your dough. Roll the dough until its 8 x 24 inches.
10. Fold the dough into thirds, this is also known as the business letter fold.
11. Cover in plastic wrap, and freeze for 20 minutes. Make space in that freezer. =]
12. Repeat the rolling and folding 2 more times, for a total of 3 times. Each time, roll in the direction of the open ends.
13. After the third rolling and folding, put the dough on a baking sheet. Cover with plastic wrap and refrigerate overnight or for at least 6 to 8 hours. The dough needs to rest.
14.The next day, lightly flour your surface. Cut the dough in half, and put one half back in the refrigerator, covered. Look at all those layers youve made!
15. Roll out your dough to a 8 x 22 rectangle. If the dough sticks, add some flour to your surface. Trim the dough so the shape is a perfect rectangle.
16. Cut out triangles using a pizza cutter. If you want them to be uniform, use a ruler and measure out triangles.
17. Stretch each triangle a little bit to elongate it to 10 inches. Cut a tiny 1/2 inch notch in the center of the short side of each triangle.
18. Lay the croissant/triangle on your work surface, with the notched side closest to you. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end. Bend the legs to form that croissant shape. Shape the remaining triangles.
19. Repeat with the other half dough.
20. Put the croissants in a draft free spot at 75 to 80 F, loosely covered in plastic wrap. Let them proof/rise. It will take about 2 hours.
21. Preheat your oven to 425 F.
22. Beat the egg wash ingredients together with a fork. Brush the croissants with the egg wash. Bake for about 15 to 20 minutes, rotating halfway during baking. If it gets too dark, lower the baking temperature to 410 F. Bake until golden brown.
23. Cool on racks, and enjoy slightly warm.
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