Croissants

Name: Croissants
Yield: Makes 22 croissants
Cuisine: French
Ingredients: 3 tablespoons, unsalted butter, very cold; 24 tablespoons unsalted European-style, butter, very cold (3 sticks); 1¾ cups, whole milk; 4 teaspoons, instant or rapid-rise yeast; 4¼ cups (21¼ ounces), all-purpose flour; ¼ cup (1¾ ounces), sugar; 2 teaspoons, salt; 1 , large egg; 1 teaspoon, cold water

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Appears in Cook's Illustrated January/February 2012, America's Test Kitchen TV

Desserts or Baked Goods

SERVESMakes 22 croissants

TIME2 hours, plus 3 hours resting, 4¾ hours chilling, and 1 hour freezing

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WHY THIS RECIPE WORKS

The layered structure that characterizes croissants is formed through a process called lamination: A relatively lean yeasted dough is wrapped around a block of butter, and then the package is rolled out and folded repeatedly to form paper-t...

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