Croissants

Ingredients

• 3 tbsp unsalted butter

• 1¾ cups whole milk

• 4 tsp instant/rapid-rise yeast

• 602 g all-purpose flour

• 50 g sugar

• 2 tsp salt

• 3 sticks (24 tbsp) Kerry Gold unsalted butter

• 1 egg

• 1 tsp water

Recipe

1. Melt 3 tbsp butter in a medium saucepan over low heat.

2. Remove from heat and stir in milk (temperature should be below 90°F).

3. Whisk in yeast and transfer to the bowl of a stand mixer.

4. Add flour, sugar, and salt.

5. Knead on low speed until cohesive dough forms (2-3 min), then knead at medium-low speed for another 1 min.

6. Cover the bowl and let rest for 30 min.

7. Transfer dough to a parchment paper-lined baking sheet and shape into a 10"×7"×1" block. Wrap tightly in plastic and refrigerate for 2h.

...

8. Preheat oven to 425°F.

9. Place croissants in the oven and reduce heat to 400°F.

Notes

• The recipe calls for unsalted butter in the dough, but I only had salted butter. Lucerne salted sweet cream butter has 90 mg Na⁺ per tbsp. That corresponds to 686 mg NaCl in the 3 tbsp the recipe calls for. The nutrition facts for Morton salt say that ¼ tsp weighs 1.5 g, so 686 mg salt is about ⅛ tsp.

https://apronclad.com/2015/02/22/croissants-fill-em-up/