Faster Croissants

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Directions

• Make the dough sponge: in a large mixing bowl, add the sugar and yeast to the warm water. Once it starts to bubble, add 175 g of the flour. Mix until all of the flour is incorporated and set aside while making the butter block.
• Make the butter block: in the bowl of a stand mixer, add the 200 g of butter pieces, salt (if using unsalted butter), and 25 g flour. Use the paddle attachment to mix on low speed until smooth. Spread onto a piece of plastic and shape into a 7 x 7 inch square. Cover with plastic wrap or parchment paper and refrigerate for 30-40 minutes.
• Finish the dough: While the butter block is in the refrigerator, add the melted/cooled butter and egg to the sponge. Use the dough hook and mix on speed 2 to partially combine. Add the remaining 175 g flour, dry milk, and salt to the sponge. Mix on speed 2 for 5 minutes in a stand mixer. If needed, add more flour and mix for another 2-3 minutes until all of the flour is incorporated. The dough should be smooth and pliable and not tacky. Shape the dough into a 7 x 7 inch square, cover in plastic wrap, and refrigerate for 30 minutes.
• Bring the dough out of the refrigerator. Roll into a 7×14 inch block that is 7.5 mm thick. Unwrap the butter block. Center the butter block on the dough.
• Fold the dough over the top of the butter block, with the sides meeting in the middle. Bring the sides completely together. Pinch edges to seal.
• Turn the dough 90 degrees. Roll into a 7 x 21 inch sheet (5 mm thick). Make a double (book) fold: fold about 3 inches from the left side in. Fold the right side in to meet the left side. Fold in half.
• Turn the dough 90 degrees. Roll into a ~7 x 21 inch sheet (5 mm thick). Make an envelope fold. Bring the left side of the dough 2/3 of the way in. Bring the right side over the left side to make a new 6 x 6 inch square. Wrap tightly and refrigerate for at least 1 hour.
• Remove the dough from the refrigerator. Roll to a square that is about 12 x 16 inches and 5 mm thick.
• On the top and bottom sides, use a small knife to mark 3.5 inches, 7 inches and 10.5 inches. Use the marks to cut 4 rectangles. Cut each rectangle diagonally to make 2 triangles from each rectangle, for a total of 8 triangles. This will make medium-small croissants. You can also make 6 larger croissants by cutting a rectangle every 4 2/3 inches. Place the triangles into the refrigerator for 10-15 minutes to chill and relax.
• Remove from the refrigerator. Gently manipulate the larger end of each right triangle into an isosceles triangle–the point should be equidistant from either end. Gently roll each triangle into a croissant.
• Place each croissant on a baking sheet lined with parchment paper, and very gently push down. There should be about 3 inches between each croissant. Cover with plastic wrap and allow to rise until very puffy and jiggly, about 60-90 minutes. The best temperature for this is 76º F. Any warmer than 77 or 78 degrees will lead to melted butter, which will result in loss of layers.
• When the croissants are almost ready to bake, preheat the oven to 425º F.
• Make the egg wash by mixing the egg, milk, and salt until well combined. Brush the top of each level of croissant with the egg mixture, being careful to not brush the sides, because that can seal the sides and limit the rise.
• Bake for 15 minutes, then rotate the sheets 180º and reduce the temperature to 350º F. Bake for another 10-15 minutes until a rich golden brown color.