Croissants

PREP TIME: 20 MINUTES

COOK TIME: 10 MINUTES

RESTING TIME: 8 HOURS +

TOTAL TIME: 8 HOURS and 30 MINUTES

SERVING: 6 - 12

INGREDIENTS:

5 1/2 cups all-purpose flour

2 teaspoon salt

1/2 cup sugar

1 tablespoon active dry yeast

2 1/4 cup milk

1 lb. cold unsalted butter (one box)

Egg wash

1 egg, and a pinch of salt

Instructions:

1. Combine flour, salt and sugar in a bowl. Attach the hook tool with a stand mixer, and mix until blended.

2. Heat milk to body temperature. Sprinkle yeast on yeast on the surface and sit for five minutes. After, stir to dissolve the yeast.

3. Pour mixture into the mixing bowl and combine until mixed and a dough ball

4. Cover the dough, in the bowl, with plastic wrap and allow it to rest in the refrigerator for 8 hours or overnight.

5. After the dough has rested, but still in the fridge, use a rolling pin to pound the butter. To do this, take two sheets of parchment paper, and out the b utter in between. You want the butter to be cold, but able to shape.

6. Roll the butter in a thin, but not too thin, layer of butter. You will want this as thick as your dough. These need to match when folding.

7. Deflate the dough and shape it into a rectangle. Place the butter in the middle of the dough, and fold the dough ends until it covers the butter. Make sure nothing is overlapping, but after inch of the butter is covered.

8. Set the dough in the fridge for 15 minutes.

9. Take the dough out of the fridge, and roll it our to be the size of your baking pan (this is a good measure to have the entire time).

10. Once this has been rolled out, you will want to fold this like a brochure (into thirds).

11. Chill the Doug, in the fridge, for 15 - 20 minutes again.

12. Repeat the rolling and folding for a total of four times, and continue the chilling process as above.

To form Croissants:

1. Roll out the dough to a rectangle about 3/8" thick. Cut the dough in strips 6" wide. Make diagonal cuts in strips to form triangles with a 4" base.

2. Cut a 1/2" slit in the base and stretch the triangle slightly along its length. Roll the triangles tightly from the wide end to the narrow end.

3. Place them 2" apart on parchment paper on baking sheets rise until doubled.

4. Before baking, brush the croissants with egg wash (scrabble an egg with a pinch of salt).

5. Bake at 400 degrees for approximately 10 minutes, and then turn the baking sheet (180 degrees), and cook for another 10 minutes

6. Croissants should be a golden brown with no bright white showing in the creases.

Notes:

-To add chocolate chips, simply place them inside the dough before rolling them into the croissant shape.

-Add Nutella, or Jam, really anything you desire!

-This recipe is from the cooking class I took with The Season Chef in Denver. Check them out! Instagram: TheSeasonedChefDenver

-These take a lot of work, but they're so worth it! Take your time, and follow instructions to a T