INGREDIENTS
3 tablespoons unsalted butter
24 tablespoons unsalted European-style butter (Plugra), at 62-65 degrees
1 3/4 cups whole milk
4 teaspoons instant or rapid-rise yeast
4 1/2 cups (21 1/4 ounces) bread flour
1/4 cup (1 3/4 ounces) sugar
2 teaspoons salt
1 large egg
1 teaspoon cold water
INSTRUCTIONS
A few hours before baking, set plugra butter in a 62-65 degree
spot to warm to that temperature.
Melt the other 3 tablespoons unsalted butter in medium saucepan over low heat. Remove from heat and immediately stir in milk (temperature should be lower than 90 degrees). Whisk in yeast; transfer milk mixture to bowl of stand mixer. Add flour, sugar, and salt. Using dough hook, knead on low speed until cohesive dough forms, 2 to 3 minutes. Increase speed to medium-low and knead for 1 minute. Remove bowl from mixer and cover with plastic wrap. Let dough rise in the oven on the proof setting for 30 minutes.
BUTTER BLOCK: While dough rests, fold a 24-inch length of parchment in half to create a 12-inch rectangle. Fold over 3 open sides of the rectangle to form an 8-inch squares with enclosed sides. Crease folds firmly. Place the plugra butter in the square, wrap closed, and beat with rolling pin for about 60 seconds until butter is just pliable but not warm, then gently roll until butter fills parchment square, taking care to achieve even thickness. Set in the 62-65 degree spot again until the dough is ready.
LAMINATE: After the 30 minute rise, transfer dough to lightly floured counter. Roll into 17 by 8-inch rectangle with long side parallel to edge of counter. Unwrap the butter square and place in center of dough. Fold sides of dough over butter so they meet in center. Press seam together with fingertips. With rolling pin, press firmly on each open end of packet. Roll out lengthwise into 24 by 8-inch rectangle. Starting at bottom of dough, fold into thirds like business letter into 8-inch square. Turn dough 90 degrees counterclockwise. Roll out lengthwise again into 24 by 8-inch rectangle and fold into thirds. Place dough on sheet and wrap tightly with plastic. Refrigerate for 30 minutes.
Transfer the dough block to lightly floured counter so that top flap opens on right. Roll out dough lengthwise into 24 by 8-inch rectangle and fold into thirds. Place dough on sheet and wrap tightly with plastic. Refrigerate for 2 hours or up to 24 hours.
SHAPE: Roll the dough block into 18 by 16-inch rectangle with long side of rectangle parallel to edge of counter. Cut in half long-ways, to create two 18 by 8 inch long strips. Using ruler, mark dough at 3-inch intervals along long edge with bench scraper (you should have 5 marks). Use sharp pizza wheel or knife to cut dough. You will have 12 rectangles, 3 by 8 inches. Cut each rectangle in half diagonally to create 24 triangles.
Position 1 triangle on counter. (Keep remaining triangles covered with plastic.) Cut ½-inch slit in center of short side of triangle. Grasp triangle by 2 corners on either side of slit and stretch gently, then stretch bottom point. Place triangle on counter so point is facing you. Fold down both sides of slit. Roll top of triangle partway toward point. Gently grasp point with 1 hand and stretch again. Resume rolling, tucking point underneath. Curve ends gently toward each other to create crescent. Repeat with remaining triangles.
Place 12 croissants on 2 parchment-lined rimmed baking sheets at least 2½ inches apart. Lightly wrap with plastic. Let stand at room temperature until nearly doubled in size, 2½ to 3 hours. (Shaped croissants can be refrigerated for up to 18 hours. Remove from refrigerator to rise and add at least 30 minutes to rising time.)
TO MAKE AHEAD: After shaping, place croissants 1 inch apart on parchment-lined sheet. Wrap with plastic and freeze until solid, about 2 hours. Transfer to zipper-lock bag and freeze for up to 2 months. Place frozen croissants on parchment-lined rimmed baking sheets at least 2½ inches apart. Lightly wrap with plastic. Let stand at room temperature until nearly doubled in size, 4 to 5 hours. Bake as directed.
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