croissant master recipe

croissant dough

2 teaspoons yeast

2 tablespoons sugar

3 tablespoons warm water

1 teaspoons salt

2 tablespoons unsalted butter*

1 cup cold milk

2 ½ all-purpose flour

butter package

1 cup unsalted butter*

2 tablespoons flour

*I used salted butter but next I think I will use unsalted, cause they seem a little too savory.

In small bowl dissolve the yeast and a pinch of the sugar in the warm water. Let stand until foamy, about 5 minutes.

In mixer fitted with paddle, combine the remaining sugar, the salt, melted butter, milk, and the yeast mixture and mix on medium speed until combined. Gradually add the flour ½ cup at a time and mix just until the dough comes together in a sticky mass.

On a lightly floured surface, roll out the dough into a rectangle about ½ inch thick. Transfer to a half-sheet pan, cover with plastic wrap, and refrigerate until chilled, about 40 minutes.

To make butter package, using the heal of your hand, knead the butter on a work surface to flatten it and warm it to about 60*F. Sprinkle the butter with the flour and gently knead again Shape the butter into a 6x8 rectangle. If the butter has become too warm, wrap it and put it in the fridge until its pliable.

To laminate the dough, on a lightly floured work surface, roll out the dough into a 9x13 inch rectangle. With a short side facing you, place the butter on the lower half, leaving a ½ inch border on all sides. Fold over the upper half to cover the butter and press the edges together to seal. Then, with a folded side to your left, roll out the dough into a 10x24 inch rectangle. With a short side facing you, fold the bottom third up, then fold the top third down, as if folding a letter. This completes the first turn, also known as a book turn. Return to the pan, cover with plastic wrap, and refrigerate for 45 minutes. ( I didn’t return it to the fridge, if it gets too warm then it might be a good idea, or if it needs to rest, but it just takes SO long if you chill every turn…)

Return the chilled dough to the lightly floured work surface with a folded side to your left and repeat the process to make 3 more turns, rolling, folding, and chilling the dough each time, for a totally of 4 turns. After the final turn, refrigerate the dough for at least 4 hours or for up to over night. ( I made the dough in the evening, let it sit overnight, then made the Pain au Chocolat the next morning)