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1
Mix all ingredients except the butter for 5 minutes on first speed in a mixer.
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2
Continue to mix for another 5 minutes on second speed.
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3
Once all ingredients have combined, remove dough from mixing bowl, wrap in plastic, and place in the refrigerator for 20 minutes.
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4
Flatten the butter out into an 8 by 8-inch square shape.
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5
Roll out the dough into a 14 by 14-inch square shape, with the corners pointing towards you.
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6
Place the butter on the dough, with the corners placed opposite the corners of the dough.
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7
Fold in the corners of the dough over the butter to the center, sealing all the seams.
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8
Wrap dough in plastic, and refrigerate for 20 minutes.
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9
Remove the dough from the refrigerator, and roll the dough out approximately 18 inches in a rectangle.
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10
Then fold one end to the center, and fold other end, overlapping each fold.
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11
This is what we call a three-fold.
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12
Wrap dough and refrigerate for 20 minutes.
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13
Repeat same process one more time, and refrigerate.
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14
Remove dough from refrigerator, and roll out until dough is a rectangle that is approximately 1/8-inch thick.
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15
Halve the dough lengthwise, and then cut each section into 10 triangles.
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16
Roll each triangle from base of triangle to tip, shape it into a crescent, and place on a baking sheet lined with parchment paper.
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17
Lightly brush each croissant with some egg wash. Let the croissant rise for 1 hour or until they have doubled in size.
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18
Preheat oven to 375 degrees F.
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19
Place croissants in oven and bake for 10 to 15 minutes, until golden brown.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
