Butter Block Croissant

Directions

1. Prepare the Butter Block:

   • Place room temperature butter in the center of a piece of parchment paper.
   • Cover with a second sheet of parchment paper.
   • Flatten the butter into a rectangle (10” x 6.5”) using a rolling pin.
   • Chill in the refrigerator.

2. Mix the Dough:

   • Combine all ingredients in a stand mixer with a dough hook.
   • Mix on low speed for 7-10 minutes.
   • Place in a lightly oiled bowl, cover with plastic wrap, and rest at room temperature for 1 hour.

3. Shape the Dough:

   • Line a ½ sheet pan with parchment paper and lightly oil it.
   • Press the dough into a rectangle, pressing out any large bubbles.
   • Wrap the tray in plastic and refrigerate for at least 1 hour.

4. Laminate the Dough:

   • Soften the butter block slightly.
   • Roll the dough on a lightly floured surface.
   • Place the butter block in the center and fold the dough over it.
   • Roll the dough to double its size, fold in thirds, and refrigerate for 30 minutes.
   • Repeat the rolling and folding process two more times, refrigerating for 30 minutes each time.

5. Shape and Proof the Croissants:

   • Roll the dough to 10.5” x 30”.
   • Cut into triangles, rest in the refrigerator for 20-30 minutes.
   • Roll the triangles into croissants and place on a sheet tray.
   • Proof in a warm, humid environment (75°F) for 2-3 hours.

6. Bake:

   • Brush with egg wash.
   • Bake at 350°F for 25-30 minutes.
   • Cool and enjoy!