Croissants

Makes 12

Ingredients

• 135 ml whole milk

• 10 gr fresh yeast or 5 gr active dry yeast or 4 gr instant yeast

• 125 gr bread flour

• 125 gr ap flour

• 5 gr salt

• 8 gr honey

• 35 gr sugar

• 50 gr unsalted butter, room temp, cubed

• For butter block

  • 125 gr unsalted butter, at least 85% butterfat, cold

• For egg wash

  • 1 large egg

  • 15 ml milk

Instructions

Day 1

1. In a small bowl, add milk and your choice of yeast. Mix to combine. If you are using active dry yeast, then leave it for 10 minutes. You can move on to the next step immediately for the other types of yeast.

2. In a stand mixer bowl, combine bread flour, ap flour, salt, honey, sugar, and yeast/milk mixture. With the dough hook attached, mix at slow speed for 7-8 minutes. Add one piece of butter at a time, and continue to mix for 7-8 more minutes. It should be smooth and glossy in the end. Shape the dough into a rough disk and cover it with cling film. Leave in the fridge overnight, for 13-15 hours.

Day 2

1. For the butter block, slice the butter into thin pieces. Layer them onto parchment paper in a square shape. Cover with another parchment, and roll the butter to 15x15 cm/6x6 inch square. Leave in the fridge to cool for 10 minutes. In the meantime, roll the dough to a rough 30x30 cm/12x12 inch square. Place the butter into the middle of the dough at a 45° angle. Fold the dough on top of butter, so that butter is fully enclosed. Wrap with cling film and chill in the fridge for 30 minutes.

2. Roll the dough into a 25x70 cm/10x27 inch rectangle. Fold both shorter ends toward the center. Fold the dough in half, cover, and leave to chill in the freezer for 10 minutes and in the fridge for 30 minutes.

3. Roll the dough into a 25x60 cm/10x23 inch rectangle. Fold one of the shorter ends till 2/3 of the dough and fold the other on top. Cover and leave to chill in the freezer for 10 minutes and in the fridge for 30 minutes.

4. Roll the dough into a 25x55 cm/10x21 inch rectangle. Clean the edges to have a perfect rectangle. With the tip of a knife, mark 10 cm/4 inch intervals on one of the long sides. Mark the other long side with 10 cm/4 inch interval, but starting after 5 cm/2 inch. Cut triangles tracing the points marked. Roll from base to tip, making sure the point stays under the croissants. Store them in a container in the fridge overnight.

Day 3

1. For the egg wash, whisk egg and milk in a small bowl. Place croissants on a baking sheet with parchment paper. Apply a thin layer of egg wash. Leave it to proof for 2-3 hours in a non-working oven, with lights on. They should be double in size, and they should jiggle when the sheet is shaken.

2. Preheat the oven to 180°C/350°F.

3. Gently apply another layer of egg wash. Bake for 18 minutes. Rotate halfway through. Let them cool. Enjoy!