Croissants
Yield: 16 servings
1 cup plus 2 tablespoons water,
about 75 degrees 2 tablespoons vegetable oil 3 cups bread flour (420 grams or
scant 15 ounces) cup powdered buttermilk, see
note
1 tablespoon instant yeast
2 tablespoons granulated sugar 1 1⁄2 teaspoons salt
1⁄2 pound (2 sticks) unsalted butter 1 egg, well beaten
Note: If you can’t find powdered buttermilk, substitute whole buttermilk. Use1 7⁄8 cup buttermilk and ⁄4 water in place of the water and dry buttermilk powder. Everything else remains the same.
Combine water and oil. Set aside. With the steel blade in place, add flour, powdered buttermilk, instant yeast, sugar and salt to the bowl of a food processor. Process about 5 seconds to mix everything. With machine running, pour liquid down the feed tube; process until a ball forms. Continue processing for 30 seconds more to knead the dough. The dough should ride the blade and clean the bowl but remain soft.
Remove from the bowl. If it is slightly sticky (and it may be), knead by hand 5 or 6 times, then flatten into a disc 1⁄2 inch thick. Wrap in plastic wrap and chill in the freezer for 60 to 90 minutes, or until the edges are very firm about 1⁄2 inch in all the way around. If using a marble rolling pin, put that in the freezer also.
Meanwhile, cut each stick of butter in half lengthwise and then cut each of those pieces in half lengthwise. Then cut each of these lengths into 8 pieces. Place butter in freezer to keep hard.
Remove the dough from the freezer. Divide the disc into fourths and each fourth into 3 pieces. With the steel blade in the bowl, place 3 pieces of dough in the processor with 1⁄4 of the butter. Process until the largest pieces of butter and dough are about the size of a pea. Turn out onto work surface. Repeat in quick succession 3 more times.
On a lightly floured surface, shape mixture into a rectangle about 6 inches by 4 inches. Lightly flour the top of the dough and roll it into a rectangle about 18 inches by 6 inches, keeping the ends as square as possible and the sides as straight as possible. Use your hands to even it out and keep the butter from scooting out. Wipe rolling pin frequently with paper towels and scrape the work surface with a pastry scraper or a knife to prevent the dough from sticking.
Brush excess flour from the dough with a pastry brush so the pastry will properly adhere. Fold into fourths by bringing top and bottom ends of the dough to the center. Brush excess flour off again, then fold in half. Turn dough so the folded edge is to the left. This process of rolling, folding and turning the dough is called a “turn.”
Repeat rolling, folding and turning in this manner again and then once more for a total of 3 turns. Because the butter is frozen and the dough well chilled, it should be possible to complete all 3 turns without chilling dough between turns. If necessary, place dough on a baking sheet and put it in the freezer for 15 to 20 minutes, then proceed. With each turn the dough will become smoother but still with butter visible. If desired, the dough may be refrigerated between turns.
After the third turn, place the dough in a plastic bag and put in the freezer for about 30 minutes before shaping. If the dough is not to be used immediately, remove from the freezer after 30 minutes and refrigerate up to 3 days before using. Or the dough may be frozen after completion for 3 to 4 months. In this case, defrost 24 hours in the refrigerator before using.
Fill a 9-by-13-inch pan half way with hottest tap water available. Place on bottom of the oven or lowest shelf possible. Place an oven rack in the upper third of the oven. Close the door.
Line 2 baking sheets with parchment paper. Divide dough in half. Return half the dough to the refrigerator. On a lightly floured surface, dent dough with a rolling pin several times to make it easier to roll. Roll the dough into an 8-by-24-inch rectangle. If it is difficult to get it to 24 inches, roll to at least 18 inches.
Cut into 4 equal pieces. Cut each of these rectangles in half on the diagonal. Each piece will have one square and two pointed corners. Pull the square corner gently to the side to even up the triangle somewhat. Roll it up lengthwise, stretching the dough gently to lengthen it more once the initial roll is started. Place on the prepared baking sheet and tuck the “tail” corner well underneath. Bend the ends down and in toward the center to form the crescent shape. Cover the rolls with a towel and repeat the process with the other half of the dough. Place the trays in the oven and let proof until doubled in size, about 1 hour.
Remove trays from the oven and remove water. Preheat oven to 350 degrees. While the oven is preheating, brush the croissant with the beaten egg. Nestle each pan into another pan of the same size and bake in the upper third of the oven for about 25 minutes, until golden brown and firm to the touch.
To make ahead: Freeze after baked and completely cooled. To serve, place directly from the freezer onto baking sheets and heat in a preheated 350-degree oven for about 10 minutes.