Croissants, french toast, bread recipe

With this recipe we want to give you the exact directions on how we go about making classic French croissants.

In a mixer add the yeast, flour, sugar, salt milk and mix for 2 minutes until a soft moist dough forms. Turn mixer on high and mix it until very smooth and elastic.
Take out the dough inthe bowl, cover with a wettowel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour or up to overnight.
Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 inches. Place it between parchment paper or plastic wrap and set aside.
Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
Continue rolling the layered dough to form a new 10 by 15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed.
Wrap well in plastic and chill 1 hour or up to overnight. Do this again three more times,marking it accordingly each time and chilling in between each turn.
After the fourth turn, you can let the dough chill overnight or for 1 hour or roll it out to a 13 by 24-inch square and cut out your croissants and shape them.
It is easier to roll out the dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 to 2 hours until puffed up and spongy to the touch. Remove from the oven.
Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.

In a mixer add the yeast, flour, sugar, salt milk and mix for 2 minutes until a soft moist dough forms. Turn mixer on high and mix it until very smooth and elastic.
Take out the dough inthe bowl, cover with a wettowel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour or up to overnight.
Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 inches. Place it between parchment paper or plastic wrap and set aside.
Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
Continue rolling the layered dough to form a new 10 by 15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed.
Wrap well in plastic and chill 1 hour or up to overnight. Do this again three more times,marking it accordingly each time and chilling in between each turn.
After the fourth turn, you can let the dough chill overnight or for 1 hour or roll it out to a 13 by 24-inch square and cut out your croissants and shape them.
It is easier to roll out the dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 to 2 hours until puffed up and spongy to the touch. Remove from the oven.
Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.

Croissants2

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Ingredients

Directions