Croissants

http://www.finecooking.com/recipes/classic-croissants.aspx

 

For the dough
  • 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
  • 5 oz. (1/2cup plus 2 Tbs.) cold water
  • 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
  • 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
  • 1-1/2 oz. (3 Tbs.) soft unsalted butter
  • 1 Tbs. plus scant 1/2 tsp. instant yeast
  • 2-1/4 tsp. table salt
For the butter layer
  • 10 oz. (1-1/4 cups) cold unsalted butter
For the egg wash
  • 1 large egg
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