Croissant Recipe: Classic

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

Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight.

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