These are special. I love them and undoubtedly you will too. I make the dough in the bread machine and like the preparing of a turkey it's a matter of babysitting the dough. It's more time than effort. You can do it!
Ingredients
6 oz milk / 170g do not warm up (not needed)
3 tsp sugar
1 tsp salt
2 1/3 cup bread flour 311g
2 1/4 tsp yeast 7g
3/4 cup butter, rather soft 170g
Egg wash. Egg with 1 tbsp water
Please read the directions fully. Check out the photos.
Instructions
Place the first 5 ingredients (milk cold is fine) in the bread machine pan as suggested by the manufacturer. Use the Dough setting. Remove dough after kneading is complete. You don’t need the dough to rise at this point.
Do NOT allow the dough to rise. Shape into a 4"-6" square. Place inside a lightly floured plastic bag or in a flat baking dish with a lid that fits in your refrigerator. This resting period helps with flavour. Overnight is best; it helps flavour and structure. If you must prepare your croissants earlier you could chill in the refrigerator for 2 hours and proceed. I’ve done it many times.
Cut the dough in two rectangular halves. Cover and keep remaining half cold in the refrigerator until ready to roll.
Roll out the first rectangle on a very lightly floured counter, rectangular half of dough into a larger rectangle about 3/8”/ 1 cm thick approximately 9” x 12”.
Thinly slice the butter and place on a laid out butter wrapper to make a ‘butter block’ use a lightly floured rolling pin to help roll out the butter in a nicely even layer. Flatten out the butter with a lightly floured rolling pin, on the wrapper. (See the photo below.) Place on the dough. Gently tip the butter block in the center of the rectangle. Be sure that the butter is soft.
Now on another part of the counter take the other refrigerated dough and shape into a another rectangle. Gently place on top of the buttered block. Pinch the edges together by folding over the edge. (You want to prevent the butter from popping out.) Completely in-case the butter. —see photos below. With a rolling pin gently and lightly roll just to let the dough and butter join.
Now fold the short-end by thirds into a smaller rectangle. Cover with plastic wrap and place in the refrigerator for 60 minutes.
Remove from the refrigerator and place on a lightly flour dusted counter. (Be frugal with flour.) You may need to let it sit for 10 to 20 minutes so that you can roll it out in a large rectangle. Roll it gently and evenly. (See photos.)
Again you will be folding into a thirds rectangle. Place in the fridge for 30 mins. Remove and again roll out to a larger rectangle. Roll once more, into a smaller rectangle. Refrigerate for 30 minutes.
Now you are ready to roll out a larger thinner rectangle. (See photo)
Using a very sharp knife or a pizza cutter. Create triangular slices for rolling up. (See photos.) Roll the triangle gently and not overly tight.
Place on an ungreased baking sheet. You may pinch the edges slight towards the front of the twist. To make it shaped like a crescent aka croissant. 🥐
Cover lightly with a piece of plastic wrap. They should nearly double; about 35-40 minutes.
Preheat oven to 190C/375F. Brush with egg wash. Bake on the middle rack for 15–22 minutes. Until light and golden brown. Remove from sheet and place on a cooling rack.
Eat them all. :)
