3 ¼cups(406 g) all purpose flour, (you may need up to 4 cups)
¼cup(50 g) granulated sugar
1Tablespooninstant yeast
1 ½teaspoonssalt
1 ¼cups(300 mL) cold milk, (2% or whole milk)
1 ½cups(339 g or 3 sticks) good quality unsalted butter,, room temperature
1large egg,, room temperature for egg wash
Instructions
Make the dough: In the bowl of a stand mixer, whisk together the flour, sugar, instant yeast and salt. Attach dough hook and turn mixer on low speed. Pour in the cold milk with mixer running. Allow the mixer to knead the dough on low for 5 minutes until the dough is smooth, soft and pulling away from the sides of the bowl. If the dough is too wet and sticky, add more flour 1 tablespoon at a time (using up to 4 cups if you are in a humid climate). I used about 3 1/4 cups plus 2 tablespoons. Transfer dough to a slightly floured surface and knead by hand for 2 minutes. Form dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and place in the refrigerator for 1 hour.
Prepare the butter (30 minutes before laminating dough): Place room temperature butter on a silpat. Use an off-set spatula to spread the butter into a 5-inch by 8-inch rectangle. Place in refrigerator for 30 minutes to chill.
Laminate the dough: Remove dough from the refrigerator and transfer to a lightly floured work surface. Roll from the short end to lengthen the dough into a rectangle that is 16-inches by 10-inches. If necessary, use fingers to make the dough a rectangle (not an oval). Place chilled butter in the center of the dough rectangle. Fold the bottom of the dough up over the butter, then fold the top third down over the dough (like a letter).
Turn the now folded dough so the short end is facing you. Roll it lengthwise into another 16-inch by 10-inch rectangle. Fold it in thirds like before. This is the first "turn." Cover in plastic wrap and place in the refrigerator for 1 hour.
Repeat turns: Remove dough from refrigerator. Repeat rolling the dough into a 16-inch by 10-inch rectangle. Fold it in thirds, wrap in plastic wrap and chill for another hour. Repeat this process 3 more times (chilling for an hour after each turn) so there are a total of 5 turns. After the last turn, chill the dough for 8 hours or overnight.
Shape the croissants: Remove the dough from the refrigerator. Place it on a lightly floured work surface and cut the dough in half. You can refrigerate the other half or freeze it for later. Roll the dough out into a rectangle that is 1/4-inch thick. This will take some arm work! I suggest a heavy marble rolling pin. If necessary, use your hands to make the ends corners (not round like an oval). Use a sharp knife or pizza cutter to cut the dough in half lengthwise and into thirds horizontally to form 6 squares. Cut each square on a diagonal to form triangles.
One triangle at a time, stretch the dough until it's about 8-inch long (either with a rolling pin or by hand). Cut a 1-inch slit on the long end and start rolling the dough from that end. Make sure the tip is rolled under the croissant. Turn the ends down to form a crescent shape.
Let croissants rest: Place croissants on a parchment-lined baking sheet 2 inches apart. Let them rest at room temperature for 30 minutes (they will rise slightly), then put them in the refrigerator for 30 minutes before baking.
Bake croissants: Preheat the oven to 400° F. If using an egg wash, lightly beat an egg with 1 tablespoon water. Use a pastry brush to coat croissants with egg wash. Bake the croissants for 20 to 22 minutes or until golden brown. Halfway through, rotate the baking pan and if the croissants are browning too quickly, lower the oven temperature to 375° F. Transfer croissants to a wire rack to cool slightly. Serve warm.
Notes
Storing croissants: Croissants are best when eaten the day they are made. However, they may be kept in an airtight container at room temperature for 2 days or in the refrigerator for 1 week.Freezing croissants: See blog post above for detailed instructions.Climate: Depending on where you live will affect how you make croissants. A humid summer day will require more flour (up to 4 cups) so the dough becomes soft and pillowy (not sticky). If you are baking in a dry climate at high altitude, you will need only 3 to 3 1/4 cups flour and rising times will be quicker between turns (about 45 minutes).Recommended tools: