Laminated Butter Croissants with an Overnight Dough

What you need

• 500 g (4 cups) bread flour
• 55 g (1/4 cup) granulated sugar
• 2 tsp fine salt
• 2 tsp active dry yeast
• 140 ml (1/2 cup plus 1 tbsp) water, lukewarm
• 140 ml (1/2 cup plus 1 tbsp) whole milk, cold
• 40 g (3 tbsp) unsalted butter, softened, for the dough
• 280 g (2 1/2 sticks) cold unsalted butter, for laminating
• 1 egg, beaten with 1 tbsp milk, for glazing

Method

Restated from the original video

1. 1

   Stir the yeast into the lukewarm water and leave until foamy, 5-10 min.

2. 2

   Combine the flour, sugar and salt in a large bowl. Add the yeast mixture, the milk and the softened butter.

3. 3

   Bring it together into a rough dough, then knead briefly on the counter until just smooth, 3-4 min. Too much kneading makes it spring back when rolled.

4. 4

   Press the dough into a flat rectangle about 2 cm thick, wrap it and refrigerate for at least 8 hours or overnight.

5. 5

   Next day, put the cold butter between two sheets of baking paper. Beat it with a rolling pin, then roll it into a 19 cm (7 1/2 in) square. Chill for 15 min so it is firm but still bendable.

6. 6

   On a lightly floured counter, roll the dough into a 20 x 40 cm (8 x 16 in) rectangle. Set the butter on one half, fold the other half over and pinch the edges to seal it in.

7. 7

   Roll the parcel away from you into a strip about 20 x 60 cm (8 x 24 in).

8. 8

   Fold the strip in three like a letter, wrap and chill for 30 min. That is the first turn.

9. 9

   Rotate the dough a quarter turn, then roll and fold it the same way twice more, chilling for 30 min after each turn.

10. 10

    Roll the dough into a rectangle about 25 x 60 cm (10 x 24 in) and 4-5 mm thick. If it keeps shrinking back, chill it for 15 min and try again.

11. 11

    Cut it into 12 long triangles with bases of about 10 cm (4 in). Make a 1 cm notch in the middle of each base.

12. 12

    Stretch each triangle gently to lengthen it, then roll it up loosely from the base to the point.

13. 13

    Place the croissants point-side down on two lined baking sheets with space between them, and brush them with the egg.

14. 14

    Let them rise somewhere warm, around 25 °C (77 °F), until doubled, wobbly and showing their layers, about 2 hours.

15. 15

    Heat the oven to 220 °C (425 °F). Brush the croissants with more egg and bake for 10 min.

16. 16

    Lower the oven to 180 °C (350 °F) and bake until deep golden brown, 10-15 min more. Cool on a rack for 15 min before eating.

Imported from bakedbyanintrovert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.