Croissant Dough

🥘 Ingredients

• bread flour 3 ¾ cup
• cold whole milk 1 ¼ cup
• granulated sugar ¼ cup
• instant yeast 2 ¼ tsp
• table salt 2 tsp
• softened unsalted butter 3 Tbs
• cold unsalted butter 1.12 cup

1. 1

   Mix bread flour , cold whole milk , granulated sugar , instant yeast , table salt and softened unsalted butter to a smooth dough, knead it four minutes only, flatten it into a rectangle and 10 hr overnight.
2. 2

   Beat cold unsalted butter between two sheets of paper into a 7-inch square, then 20 min in the refrigerator .
3. 3

   Roll @&( timer to a 10-by-14-inch rectangle, lay @&( timer on one half, fold the bare half over and pinch it shut, then roll it out to three times its width.
4. 4

   Fold @&( timer in three like a letter, turn it a quarter, roll it long again and 45 min — three times in all.
5. 5

   Rest @&( timer , wrapped, in the refrigerator 1 hr before it is cut.