French Croissants

Ingredients

• 1250 g Strong flour(250g)
• 23 g Dry yeast(3g)
• 325 g Sugar(25g)
• 410 g Milk powder(10g)
• 510 g Honey(10g)
• 65 g Salt(5g)
• 7130 ml Water(130g)
• 825 g Soft butter(25g)
• 9125 g Butter (for laminating)(125g)
• 101 Egg yolk (for brushing)(18g)
• 111 tablespoon Milk (for brushing)(15g)

Instructions

1. 1Combine all ingredients except the butter for laminating, egg yolk, and milk in the bowl of a stand mixer. Knead until you obtain a smooth, homogeneous dough. Slightly flatten the dough, wrap it in plastic wrap, and let it rest at room temperature.
2. 2Meanwhile, prepare the butter for laminating: place it between two sheets of parchment paper and roll it out into a rectangle. Transfer both the dough and the butter to the refrigerator for 1 hour.
3. 3Roll out the dough into a rectangle, place the butter in the center, and enclose it well. Roll out again into a rectangle and make a four-fold (book fold). Refrigerate for at least 30 minutes, then repeat another four-fold.
4. 4Roll out the dough into a rectangle, using a little flour if needed. Cut triangles for croissants. Transfer the triangles to the refrigerator for 30 minutes. Then, shape the croissants by rolling them up and gently stretching the tip. Place them on a baking tray, spaced apart, and refrigerate overnight covered with plastic wrap.
5. 5The next morning, remove the croissants from the refrigerator and let them finish rising at room temperature for about 2 hours.
6. 6Brush the croissants with egg yolk mixed with milk. Bake at 180°C (356°F) for about 20 minutes, until golden brown.