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yield 22 buns
1) 1 cup (225g) whole milk (115F)
1) 13g granulated sugar
1) 4 tsp. (12g) active yeast
2) ¾ cup (169g) whole milk (115F)
2) 35g granulated sugar
2) 3 tbsp. (42g) unsalted butter
3) 4 ¼ cup (606g) bread flour, divided
3) 2 tsp. salt (used ½ tsp.)
4) 24 tbsp. (336g) unsalted butter, cold
bread brushing
5) salt
5) 1 large egg, slightly beaten
5) 1 tsp. cold water

Combine (3) and set aside.

In sauce pan prepare (1) and set aside for 15 min.

In another sauce pan prepare (2).

In a mixing bowl pour (1) and (2) then add 2 cups flour, mix, then gradually add the rest of the flour. Knead until cohesive dough forms, cover bowl with saran wrap and let dough rest at room temp for 30 minutes.

Prepare butter block (4) and refrigerate.

Shape dough to 10x7x1 inch and refrigerate for 2hrs.

Transfer dough to freezer for 30min, then roll dough out 17x8"

Turn dough 90 degrees and repeat rolling to 24x8 inch and folding into thirds. Wrap tightly with saran wrap and return to freezer for 30min

Fold dough into thirds and wrap tightly with saran wrap. Refrigerate for 2-24 hrs.

Freeze dough for 30min then roll into 18x16 inch

Let dough stand at room temp until nearly double in size 2.5 to 3hrs.

Use triple pan. Heat oven to 425F, Brush croissants with egg wash. Place croissants in oven and reduce temperature to 400F. Bake for 12min, then switch and rotate baking sheets. Continue baking until golden brown 8-12min longer. Transfer to wire rack.