Directions: |
Directions:1). In the bowl of an electric mixer fitted with the dough hook, place the milk, yeast, salt, brown sugar and 4 cups of the flour, and mix on low until the dough is smooth, about 7 minutes. The dough should be soft, but not too sticky. Turn the dough out onto a lightly floured work surface and knead for a few minutes. Shape the dough into a rectangle, about 1½-inches-thick, wrap in plastic and chill for 1 hour. Meanwhile, place the cold butter between 2 linen towels and beat it with a rolling pin to flatten into an approximate 5- by 8-inch rectangle.
2). On a work surface, using as little flour as possible, roll the dough into a 10- by 16-inch rectangle, ½-inch-thick, lifting the dough and stretching the corners to help maintain a rectangular shape and an even thickness. Working with the short side parallel to the edge of the work surface, place the butter in the middle of the dough. Fold the bottom edge up, just beyond the middle, and the top edge down to the bottom edge, as you would a letter.
3). Enlarge the rectangle by rolling the dough to a 10- by 15-inch rectangle, about ½-inch-thick. If any of the butter oozes out, sprinkle with a touch of flour to prevent it from sticking.
4). Working with the longer side parallel to the edge of the surface, fold the left side over two-thirds across and then fold the right side over to meet the left edge, stretching the corners and squaring off the sides so the edges line up evenly. You have just completed your first fold. Wrap in plastic and refrigerate for 1 hour.
5). On a lightly floured surface place the open seam to your right and roll the dough out into a 10- by 15-inch rectangle, ½-inch-thick. Fold the bottom up to the middle and the top edge down to the bottom edge, to complete your second fold. Wrap the dough in plastic and allow it to rest in the refrigerator for 1 hour.
6). Place the open seam to your right and roll and fold the dough in the same manner, squaring off the edges as you roll. Allow to rest in the refrigerator 1 hour, and repeat the rolling, folding and resting process once more for a total of 4 times. Wrap the dough tightly in plastic and chill for at least 3 hours, but no longer than overnight. (If you are using the dough for another recipe either freeze or shape it according to the directions.)
7). To shape the croissants, divide the dough in half and return one half to the refrigerator. On a lightly floured work surface, roll it into a 12- by 16-inch rectangle, ¼-inch-thick, flouring the surface of the dough as necessary, lifting the dough and stretching the corners to help maintain a rectangular shape and even thickness. Trim the edges straight and brush off any excess flour.
8). Working with the long side parallel to the edge of the surface, cut the dough down the center vertically and set half aside. Place the longer side parallel to the edge of the surface and cut the dough vertically into thirds. Cut each third diagonally in half to make 2 triangles. You should have a total of 6 triangles, each with about a 4- to 5-inch base.
9). Holding the base of one triangle in one hand and the top of the triangle in the other, stretch the dough to almost half again its length. Return the enlarged triangle to the work surface, keeping the widest end toward you. With your fingertips, tuck in the wide end of the dough to begin the roll. Continue rolling loosely toward the tip, using the heel of your hand to roll and creating tension by using your other hand to stretch the top of the triangle away from you. The dough should overlap three times with the tip sticking out from underneath.
10). Place the croissants 2-inches apart on a parchment-lined baking sheet and curve the ends of the croissant inward to form a crescent shape. Set aside in a warm place to rise, until slightly puffy and spongy to the touch, about 2 to 2½ hours.
11). Adjust the oven racks to the lower and upper positions and preheat the oven to 425 degrees. Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Open the door again and slide the baking sheets onto the racks. Spritz the oven heavily with water again and quickly close the door. Reduce the oven temperature to 400 degrees. Refrain from opening the oven door for the next 10 minutes to allow the oven to steam. After the first 10 minutes, rotate the baking sheets to ensure even baking. Reduce the oven temperature to 375 degrees and continue baking until the croissants are golden brown, about 8 minutes. |
Personal
Notes: |
Personal
Notes: Unless you've had a homemade croissant, you may not recognize the real thing from the croissants you're accustomed to. The difference is that dramatic! Most croissants from bakeries and restaurants are more like cake than bread, more sweet than buttery, more shapely than flavorful. The real thing is a delicious middle ground between bread and pastry, made with butter, and lots of it. It is light but not airy, a yeasted puff pastry that is one of the great glories of French bakers. These directions for making croissants are long and detailed enough so that first-timers can be successful, but this is a dough that takes practice to perfect. Get it right and you'll produce croissants of a quality rarely found in the United States and rapidly disappearing in France. Make a good croissant and you'll know why it has been celebrated for more than three hundred years!
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