This recipe can be much easier and quicker. Made the dough with KitchenAid using 4 3/4 cups flour and skipping the oil for a DOUBLE batch. Only used 2 tsp salt. This works for me: Follow steps 1 and 2 but skip second rise. Deflate and chill 20 minutes (or overnight). Slice chilled butter into 18 slices with a cheese slicer. Working with half the dough at a time (which is 12 croissants), roll dough into a 8 x 12 inch rectangle. (Put remaining butter and dough in refrigerator to keep cold.) Lay half the butter (9 slices) over top two thirds, leaving 1/2 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Seal edges. **Turn 90°, so that folds are to left and right. Roll out to a long rectangle. Fold in three again. Roll again, and fold again. (That's folding 3 times.)## (Flour surface if dough becomes sticky but excess flour will prevent dough from sticking to itself.) Put dough in a plastic bag. Freeze for 20 min. and refrigerate for 40 min. Unwrap and repeat from ** to ##. Immediately roll and shape dough. Let rise 2-3 hrs, covered, at room temp (it's winter and my kitchen isn't really warm). (Egg wash is important for appearance.) Bake on baking stone for 15 min. at 425°F. Remove to cool. (Croissants will seem doughy until completely cool.) Start to finish 4 hrs 15 min. 1 star recipe as written. OUTSTANDING recipe with some tweaks. Guests didn't know I made them until I told them.
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This recipe can be much easier and quicker. Made the dough with KitchenAid using 4 3/4 cups...