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1
Make the dough package: Pour the milk and honey into a 1-quart liquid measuring cup, and stir to combine; set aside.
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2
In the bowl of an electric mixer fitted with the dough hook, stir together 1 pound 6 ounces (about 4 1/4 cups) bread flour, the pastry flour, sugar, yeast, and salt; stir to combine.
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3
Add milk mixture, and mix on low speed until the dough just comes together, 2 to 3 minutes.
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4
Turn out dough onto a lightly floured work surface; gently knead to form a smooth ball, about 45 seconds.
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5
Wrap in plastic and refrigerate at least 1 hour or overnight.
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6
Make the butter package: Lay the butter sticks side by side on a piece of plastic wrap, and sprinkle with the remaining 2 ounces (about 1/4 cup) flour.
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7
Pound with a rolling pin until flour is incorporated, and roll into an 8-inch square.
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8
Wrap tightly and refrigerate for at least 1 hour or overnight.
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9
Remove dough package from the refrigerator; place on a lightly floured work surface.
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10
Roll out to a 16-by-10-inch rectangle, about 1/2 inch thick, with a short side facing you.
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11
Remove butter package from the refrigerator; place on the bottom half of the dough; fold the top half of the dough over the butter, and pinch the edges to seal.
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12
Roll out the dough to a 20-by-10-inch rectangle about 1/2 inch thick, with a short side facing you; keep the corners as square as possible.
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13
Remove any excess flour with a dry pastry brush.
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14
Starting at the far end, fold the rectangle in thirds, as you would a business letter.
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15
This completes the first of three turns.
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16
Wrap in plastic and refrigerate for 1 hour.
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17
Repeat rolling and folding as above two more times, starting with the flap opening on the right, as if it were a book, and refrigerate at least 1 hour between turns.
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18
To help you remember how many turns have been completed, mark the dough after each: Make one mark for the first turn, two for the second, and three for the third.
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19
After the third, wrap dough in plastic, and refrigerate 6 to 8 hours, or overnight.
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20
Turn out chilled dough onto a lightly floured work surface.
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21
Roll out the dough to a 30-by-16-inch rectangle.
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22
(If the dough becomes too elastic, cover with plastic wrap, and let rest in the refrigerator for 10 minutes.)
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23
Using a pizza wheel or pastry cutter, cut the dough in half lengthwise to form two 30-by-8-inch rectangles.
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24
Stack one piece of dough on top of the other, lining up edges.
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25
Using the pizza wheel, cut dough into triangles, each with a 4-inch base (you will have scraps at both ends).
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26
Cut a 1-inch slit in the center of the base of each triangle.
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27
Place triangles in a single layer on a clean work surface.
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28
To shape croissants, stretch the two lower points of each triangle to enlarge the slit slightly.
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29
Fold the inner corners formed by the slit toward the outer sides of the triangle, and press down to seal.
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30
Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll; the tip should be tucked under the croissant.
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31
Pull the two ends toward you to form a crescent.
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32
Transfer the crescents to two parchment-lined baking sheets, 2 inches apart (12 on each sheet).
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33
Cover loosely with plastic wrap, and let rise in a warm place until very spongy and doubled in bulk, 45 to 60 minutes.
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34
Preheat the oven to 400F, with the racks in the upper and lower thirds.
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35
Lightly brush crescents with the beaten egg.
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36
Bake, rotating sheets halfway through, until the croissants are puffed and golden brown, about 20 to 25 minutes.
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37
Transfer sheets to a wire rack to cool.
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38
Serve warm or at room temperature.
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39
Follow instructions for Croissants, reducing the amount of bread flour to 1 pound 2 ounces (about 3 3/4 cups) and omitting the pastry flour.
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40
Reduce the butter to 1 pound (4 sticks) and the salt to 2 teaspoons.
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41
Add 10 ounces (about 2 cups) whole-wheat flour with bread flour and other ingredients.
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42
After the dough is rolled out, the butter package is placed over the bottom half.
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43
The uncovered half is folded over the butter package, and the open edges are pinched together to seal.
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44
The dough and butter package is rolled out, then folded into thirds.
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45
The folded dough is marked with a knuckle to keep track of the number of completed turns.
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46
The dough is trimmed and divided into triangles, which are then notched at the base.
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47
Each triangle is then rolled and shaped into a crescent (see here).
