Croissants Print Recipe Pin Recipe Ingredients  Dough¾ cup plus 1 tablespoon (193 grams) cool tap water4¼ teaspoons (13 grams) osmotolerant instant yeast4 cups plus 2½ tablespoons (521 grams) all-purpose flour¾ cup plus 1 teaspoon (185 grams) cold whole milk¾ cup plus 1 teaspoon (98 grams) bread flour5½ tablespoons (44 grams) whole wheat flour⅓ cup plus 1 tablespoon (79 grams) granulated sugar2 tablespoons plus 1 teaspoon (33 grams) unsalted butter* (European-style), soft4 teaspoons (12 grams) kosher saltButter block1⅓ cups plus 2 tablespoons (330 grams) unsalted butter* (European-style)Egg Wash (recipe follows)Egg Wash1 large egg (50 grams)1 large egg yolk (20 grams)1 teaspoon (4 grams) sugar¼ teaspoon kosher salt InstructionsFor the dough: In the bowl of a stand mixer, whisk together the water and yeast.Let sit for at least 30 seconds.Add the remaining dough ingredients and mix with the dough hook for 3 to 5 minutes on low speed until the dough has some strength.

Transfer the dough to a container and cover.Refrigerate overnight.The following day, create a butter block.Aim for 8.5 inches by 8.5 inches, but if it’s a little off in either dimension, that’s fine.

Write down your butter block dimensions.On your lightly floured work surface, roll the dough out, matchin

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