These croissants turned out awesome! It was a little time consuming, but worth it. They were so light and the layers were perfect.
Ingredients
1/2 cup milk
1/3 cup sugar
1 packet instant yeast
1 teaspoons salt
1 sticks chilled and cut into 1/2-inch pieces
1 large egg
Directions
Combine and mix all ingredients.
Transfer the dough to a lightly floured baking sheet, dust the top with flour and wrap in plastic wrap. Refrigerate overnight.
Unwrap the dough and lay it on a lightly floured work surface. Roll into a 12-inch square, dusting with flour as needed. Fold the top flap of dough over towards you, stretching it slightly so that it reaches just past the center. Repeat with the opposite flap so they overlap by a couple inches. Turn the dough so that one of the open ends is closest to you.
Using the rolling pin, roll the dough to an 8-by-24-inch rectangle. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Then fold the exposed dough over the folded side (like folding a letter). Put the dough back on the baking sheet, cover with plastic wrap and chill so the dough relaxes and the butter firms slightly, 20 to 30 minutes.
Lay the dough on a lightly floured work surface folded-side down. Roll in the direction of the 2 open ends, until the dough is about an 8-by-24-inch rectangle. Fold the dough in thirds again like a letter, put back on the baking sheet, cover and chill for another 20 minutes.
Give the dough a third rolling, then fold one side to the middle of the dough and fold the other side to meet it in the middle. Fold the dough in half so it resembles a book. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all sides. Refrigerate for 2 hours and up to overnight.
Unwrap the dough and lightly flour the top and bottom. Roll the dough into a 10-by-35-inch rectangle. Lay the dough in front of you so the long sides are horizontal.
Using a pizza cutter or long sharp knife, cut dough into rectangles. Then cut each rectangle into two triangles. Make a small cut at the bottom of each triangle.
Roll the dough away from you towards the pointed end. Press down on the dough with enough force to make the layers stick together or put a little water on the end to make it stay together. .Arrange the croissant on a lined or greased baking sheet. Repeat with the remaining dough triangles.
Whisk the egg with a splash of water in a small bowl until combined. Lightly brush the egg wash on each croissant.
Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
Bake until golden brown.
Place baking sheet on wire racks to cool.
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