Croissants

Name: Croissants
Yield: makes 2 dozen
Ingredients: 2 cups cold milk; 2 tablespoons honey; 1 1/2 pounds (about 4 1/2 cups) bread flour, plus more for dusting; 4 ounces (1 scant cup) unbleached pastry flour; 1/2 cup sugar; 1 1/2 ounces fresh yeast, crumbled; 1 tablespoon plus 1 1/2 teaspoons salt; 1 1/4 pounds (5 sticks) unsalted butter, cold; 1 large egg, lightly beaten

January 24, 2012

If using dry yeast instead of fresh, heat the milk to about 110°F, then stir in the yeast to dissolve. Let stand until foamy, about five minutes, and proceed with the recipe. The dough can be made ahead through all of the turns and frozen for up to three months; before using, defrost the dough in the refrigerator for twenty-four hours. After baking, Croissants are best eaten within six hours.

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