Croissants

Ingredients:

2 Eggs

1 1/2 cups Water

4 tbsp Sugar, divided

6 cups Flour, divided

1 packet Instant Yeast

2 tbsp Butter, melted

1/2 cup Dry Milk

For the butter block:

30 tbsp Butter, cubed

1/2 cup Flour

For the egg wash:

1 Egg

1 tbsp Water

Instructions:

In a large bowl add the eggs, water, 1 tbsp of the sugar, 3 cups of the flour and the yeast. Mix and set aside.

In a stand mixer combine the butter and flour. Form into a square, wrap and chill.

In a small bowl combine the rest of the sugar, the dry milk, and 2 1/2 cups of the flour.

Add the melted butter into the dough then add the flour mixture. Mix to combine.

Roll out the dough into a large square. Add the butter block into the center and fold each side of the dough over the butter block.

Roll out the dough into a rectangle, and fold each end into the center like a letter then turn 90 degrees. Complete this process 3 times. Wrap and chill the dough for 1 hour.

Preheat oven to 425 degrees. Cut the dough in half and roll out into a long rectangle. Cut in half, then in quarters. Cut each square in half into a triangle. Roll the dough up into a croissant shape.

Place the croissants onto a parchment lined baking sheet and brush each with the egg wash. Bake for 15 minutes then drop the heat of the oven to 350 and bake an additional 10-15 minutes. Let cool on a wire rack. Enjoy!