Ingredients
4 c. all-purpose flour, plus more for surface
1/3 c. granulated sugar
2 tsp. kosher salt
2 (0.25-oz.) packages instant yeast
1 1/2 c. (3 sticks) butter, cut into large pieces, cold
2/3 c. cold milk, plus more as needed
6 oz. chopped chocolate or chocolate baking batons, for chocolate croissants
1 large egg beaten with 1 tbsp water, for egg wash
Preparation
Step 1In a large bowl, whisk together flour, sugar, and salt. Add yeast and whisk again. Step 2Add cold butter to dry ingredients and toss to coat well. Use your hands to cut butter into flour, making sure to toss and keep all butter coated in flour as you go. Butter should remain large and none should be smaller than a walnut halve. Step 3Add cold milk and stir with your hands until a dough starts to form. Add more milk, 1 tablespoon at a time, until dough just barely holds together when squeezed. (It’s better to err on the side of the dough being too dry rather than too wet.) Dump dough onto counter and fold it over itself a couple of times to bring it together and make sure there are no large dry spots, then pat into a large square and cover with plastic wrap. Refrigerate at least 1 hour. Step 4Dust counter with flour and roll dough into a rectangle roughly 15”-x-12”. With the longer end parallel to counter edge, fold the right side into the middle, then fold the left side over. Dough should be folded into thirds much like a letter. Rotate the dough 90 degrees so the seem faces you. Step 5Roll the dough out into a 15”-x-12” rectangle again and repeat the same folds. Wrap back in plastic wrap and refrigerate 30 minutes. Then roll dough out into 15”-x-12” rectangle once more and repeat the same folds. Wrap in plastic wrap and refrigerate 4 hours and up to overnight. Step 6Let dough sit at room temperature for 10 minutes before beginning to shape. Dust counter with more flour and roll dough out into a 20”-x-14” rectangle. If dough stretches back or doesn’t seem to be rolling easily, let it rest for a few minutes then continue rolling. (You may need to let the dough rest a couple times during this process). After dough reaches the desired length, let it rest for 5 minutes before cutting, to prevent the croissants from shrinking too much. Step 7With the long end of your dough parallel to counter, cut dough in half lengthwise so that you have 2 pieces that are 20”-x-7”. Step 8For traditional croissants, cut into triangles that are 5” wide at the base. To do this place your ruler at the base of the croissant and with your knife or bench scraper at will be the point angle it down toward the 5” mark on the ruler. Alternate making the base of the triangle at the bottom or top of the strip of dough. Step 9In the center of the base of each triangle cut a 1” deep slit and fan apart to create an exaggerated “V” in the cut. (This helps give the croissant a longer, better shape.) Gently tug and stretch the point of the triangle out a little. Starting at the base, loosely roll toward the tip, making sure the tip ends up completely under the croissant. This will help ensure the croissant holds its shape and rises tall during baking. Step 10For chocolate croissants, cut into 4” wide rectangles. Place some chocolate (or 1 baking baton) about 1 ½” up from the bottom of the rectangle, then fold the dough over chocolate once. Place more chocolate right at the fold, then continue to roll croissant until seem is underneath. Step 11Place croissants on two large parchment lined baking sheets. Cover with kitchen towels and let rise in a warm spot for 3 to 4 hours. Croissants may not double in size, but will look puffy. Dough should spring back slowly when poked with a finger.Step 12Preheat oven to 425°. Brush tops of croissants with egg wash and bake for 8 minutes. Reduce heat to 375° and rotate baking sheets. Continue baking 14 to 17 more minutes, or until croissants are deeply golden and puffed. Step 13Let cool 10 minutes before eating.
Have you made these yet? Let us know how it went in the comments below!
