Real Croissants!

Croissant Dough: 

(Yield 15)

4 cups Flour

1/2 cup + 2 TBS. Cold Water

1/2 cup + 2 TBS. Cold Milk

1/4 cup + 2 TBS. Sugar

3 TBS. Soft Butter

1 TBS. + 1/2 tsp. Yeast

2 tsp. Salt

Butter for Laminating:

1 1/2 cups Butter (2 1/2 sticks)
 

Combine ingredients to form a dough. Knead briefly.

Refrigerate over night in airtight package.

The following day, cut the butter lengthwise into 1/2 inch thick strips. Arrange these butter pieces on a large section of wax paper. Cover the butter with another section of wax paper. Using a rolling pin smash the butter together and roll the piece into a 7 1/2 inch square. Chill this butter square in the refrigerator while you prepare the dough.

Take the dough from the refrigerator. Roll it into a 10 1/2 inches square.

Retrieve the butter from the refrigerator and position it, at an angle, onto the dough.

Fold the extending corners of dough over the butter. Pinch the seams together, encasing the butter in the dough. As illustrated in the picture.

Roll the dough/butter package into a 8×24 inch rectangle.

Fold 1/3 of the dough over onto itself.

Fold the other end of the dough over the center layers.

Wrap in plastic and refrigerate 20 minutes.

Repeat this rolling, folding, and resting twice more. Wrap in airtight container and refrigerate overnight.

The following day prepare 2 baking sheets by lining them with parchment paper.

Take the dough from the refrigerator and press it in several places with the rolling pin to "wake up" the dough.

Roll the dough into a very long and narrow rectangle about 44×8 inches. 

Cut a couple inches off of the ends to square up the ends. 

A yard stick makes the next step easier.

Along the top edge measure in 2 1/2" and cut a notch to mark the measurement. Then make notches all the way down the length at 5" increments.

Along the bottom edge of the dough make notches every 5". 

To make diagonal cuts use a ruler for a straight edge. Line the ruler up with a notch on the top and a notch on the bottom. Use a pizza cutter to make diagonal slices, forming triangle shaped pieces of dough.

In the center of the base of each triangle make a cut about 1/2 deep. This will help the croissants be curved when they are rolled up.

As you roll the croissants, gently stretch the skinny end.

Place the croissants on the prepared baking sheets. Pinch the tips together to finish the croissant shape. 

Brush the shaped croissants with egg wash and let rise for 1 1/2 to 2 hours.

Preheat oven to 425° F. Brush a second coat of egg wash over the croissants.

Bake the croissants for 10 minutes, then rotate and swap the positions of the baking sheets. Bake another 8-10 minutes. If the croissants are browning too quickly reduce the oven temperature by 10°. Cool croissants on baking wracks.

Enjoy!