How To Make Classic Croissants
_ Ingredients For the dough 1/2cup plus 2 Tbs. cold water 4 cups unbleached all-purpose flour 1/4 cup plus 2 Tbs.granulated sugar 1/2 cup plus 2 Tbs. cold whole milk 1 Tbs. plus scant 1/2 tsp. instant yeast 3 Tbs. soft unsalted butter 2-1/4 tsp. table salt For the egg wash 1 large egg For the butter layer 1-1/4 cups _ Preparation Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight. Make the butter layer The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit. Top with another pi...