How To Make Croissants
"It’s probably a good thing that croissants are so fussy to make or I’d be eating them every day. As it is, the whole process of making the croissant dough, layering it with butter (and then more butter), shaping the rolls, and baking them to crispy perfection is at least a two-day affair. But friends, I have to tell you — it is so very worth it...."
INGREDIENTS
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1 cup (4 1/2 ounces) all-purpose flour
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1/2 cup (4 ounces) water
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1/2 teaspoon active dry or instant yeast (or 1 tablespoon active sourdough starter)
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1/3 cup (3 ounces) water
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2 teaspoons active dry or instant yeast
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1/2 cup (4 ounces) whole milk
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1/4 cup (1 3/4 ounces) sugar
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3 cups (13 1/2 ounces) all-purpose flour
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1 1/4 cups (10 ounces) cold unsalted butter
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1 tablespoon all-purpose flour
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2 large egg yolks
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1 tablespoon whole milk
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