Dough

1. Combine all dough ingredients in the bowl of a stand mixer. Make sure to avoid putting the salt and yeast next to each other. Mix on low speed for ~4 minutes, just until dough comes together. (It will be a little rough/ shaggy. This is normal.)
2. Note: Resist the temptation to mix longer, as this will develop gluten in the dough, making lamination later much more difficult.
3. Remove dough from the bowl, and press into a square, approximately 23 cm x 23 cm (9 in x 9 in). Wrap in cling film, and refrigerate overnight.

Butter Block

1. Use a rolling pin and bench scraper to form the butter into a 23 cm x 23 cm (9 in x 9 in) square between a folded over sheet of parchment. Refrigerate until ready to use.

Lamination

1. Remove both dough and butter from the fridge. Allow the butter block to temper until it is flexible but still cold. Meanwhile, roll out the dough until its length is doubled 23 cm x 46 cm (9 in x 18 in). Place the butter block in the middle of the dough, and fold the sides of the dough into the middle, enclosing the butter. Make sure not to overlap any edges of the dough. Pinch seams together.
2. Roll this square packet until is is about three times as long, keeping roughly the same width. Trim short ends, and fold the rectangle into thirds. This is called “the first turn.” Wrap in plastic, and rest in the fridge for 30 minutes.
3. Then repeat the process for the second turn, making sure to roll the dough out with the seam on the right side (meaning it has been rotated 90 degrees since it was folded). Wrap and rest dough for 1 hour in the fridge before repeating the folding process for the third and last turn.
4. Note: if at any point, you notice the dough resisting or retracting back while you are rolling it, wrap it in plastic and rest in the refrigerator for another 20 minutes before continuing.

Shaping

1. Roll out dough into a 32 cm wide x 52 cm long rectangle. Trim the rectangle’s long edges before dividing into 9 triangles with a base of 9 cm. Extend each triangle gently to ~ 34 cm before rolling up. Press down firmly to keep the croissant centered, and place on a parchment lined baking tray. Repeat with all triangles of dough.
2. Proof for 2.5-3 hours at ~ 80 F, until croissants are puffy with visibly distinct layers. They should jiggle when you shake the tray 🙂
3. Meanwhile, combine all ingredients for egg wash, and mix well.

Baking

1. Once croissants are fully proofed, preheat oven to 400 F, and brush croissants with egg wash. Place croissants in oven and turn down temperature to 375 F. Bake for 5 minutes, then turn down temperature to 350 F and bake for another 10-15 minutes until croissants are golden brown. Rotate tray as necessary to ensure even browning.
2. Note: These baking settings are for a convection oven. If using a conventional oven, the baking times might need to be increased by a few minutes for each temperature setting.
3. Once croissants are golden brown and delicious, remove from the oven, and allow to cool. Serve plain or with softened butter, jams, and/or Nutella. Bon appétit!