Croissants
"This recipe produces a mahogany coloured croissant with an exterior so flaky that it showers crumbs when you tear it apart or bite into it. The soft chew of the many interior layers provides the contrast to that deep, dark, shatteringly toasted outer layer. It's perfection...."
INGREDIENTS
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1 1/2 cups whole milk
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1/4 cup granulated sugar
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4 1/2 cups all-purpose flour (1 pound 3 1/8 ounces, by weight)
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2 teaspoons instant or active yeast
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2 teaspoons kosher salt
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2 tablespoons unsalted butter (softened)
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2 sticks unsalted butter ((1 cup by volume, 8 ounces by weight))
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all-purpose flour
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1 large egg, whisked with 1 tablespoon of water
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1 pinch kosher salt
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