Ingredients
1
lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
5
oz. (1/2cup plus 2 Tbs.) cold water
5
oz. (1/2 cup plus 2 Tbs.) cold whole milk
2
oz. (1/4 cup plus 2 Tbs.) granulated sugar
1-1/2
oz. (3 Tbs.) soft unsalted butter
1
Tbs. plus scant 1/2 tsp. instant yeast
10
oz. (1-1/4 cups) cold unsalted butter
Directions
1.
Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook.
2.
Cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit.
3.
Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigeratorâit should be pliable but cold. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps . Then press the edges together to completely seal the butter inside the dough.
4.
Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.
5.
Roll the dough until it's 8 by 24 inches. If the ends lose their square shape, gently reshape the corners with your hands. Brush any flour off the dough. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Brush the flour off and then fold the exposed dough over the folded side. Put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.
6.
Repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 by 24 inches. Fold the dough in thirds again, as shown in the photo above, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers. Cover and freeze for another 20 minutes.
7.
Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides. Refrigerate overnight.
9.
Unwrap and lightly flour the top and bottom of the dough. Roll the dough into a long and narrow strip, 8 inches by about 44 inches.Check that there's enough excess dough on either end to allow you to trim the ends so they're straight and the strip of dough is 40 inches long. Trim the dough.
10.
Make diagonal cuts by positioning the yardstick at the top corner and the first bottom mark. With a knife or pizza wheel, cut the dough along this line. Shape the croissants
11.
Lay the croissant on the 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.
12.
Keep as much space as possible between them, as they will rise during the final proofing and again when baked.
14.
Make the egg wash by whisking the egg with 1 tsp. water in a small bowl until very smooth.
15.
Shortly before the croissants are fully proofed, position racks in the top and lower thirds of the oven and heat it to 400°F convection, or 425°F conventional. Continue baking until the bottoms are an even brown, the tops richly browned, and the edges show signs of coloring, another 8 to 10 minutes.
New-York Restaurants
