Croissants! Croissants! Croissants!

Here is a wonderful recipe from Ventray for buttery croissants. Some of the best Croissants we've experienced were in Luxembourg. These come real close to those. Make these on a Saturday evening set aside and warm in the oven with butter brushed on top and serve with Brunch.

INGREDIENTS

1. 500g all purpose flour

2. 140g water

3. 55g sugar

4. 40g soft unsalted butter

5. 11g instant yeast

6. 12g salt

7. 280g cold butter for lamination

8. 1 egg and 1 tsp water for egg wash

DIRECTIONS

1. Combine all ingredients in stand mixer, attach with a dough hook, blend using low medium speed until moderate gluten development.

2. Shape the dough in a ball, then roll it into a disc shape. Cover and refrigerate for at least 2 hrs.

3. Roll your dough into a long narrow strip 10 by 15 inch rectangle, Use a grater, shred cold butter into the center of the dough square, fold the four corners inward.

4. Flip dough over, roll the dough flat with a rolling pin. Fold dough letter style, cover with plastic wrap and refrigerate for 30 minutes. Continue this folding process for 2 more times.

5. Cut using pizza wheel into rectangles and roll it into croissant triangles.

6. Cover loosely with plastic wrap and let stand in a warm place until croissants have doubled in size and very soft.

7. Preheat oven to 400°F, brush top of croissant with egg wash

8. Bake until croissants puff and golden brown (for about 20 minutes).

9. Enjoy!