Ingredients :
(Dough)
- 4 cups of flour
- 5 ounces of whole milk
- 5 ounces of water
- 2 ounces of sugar
- 3 tablespoons of butter (unsalted)
- 1 tablespoon of yeast
- 2 teaspoons of salt
(Butter slab)
- 21 tablespoons of butter (unsalted and soften)
(Egg wash)
- 1 egg
- 1 ½ tablespoon of water
Steps:
1. Mix all of the dough ingredients together in a stand mixture. Use a dough hook and allow the machine to kneed until nice and smooth (use slow setting first then slowly bring it up to medium) pinch the dough it should be smooth and elastic in texture
2. Let the dough rise for 1 hour in an area that's 85-95 degrees Fahrenheit, make sure the bowl it's rising in has a damp towel on top
3. Take the soften butter and place it in a plastic zip block bag
4. Zip the bag shut, make sure there is no air in the bag
5. Squish the butter into the square shape of the bag, make sure it is a solid layer and flat as possible (chill this butter until firm)
6. Now that the dough has risen form it into a square and roll it out 2x as big as the butter square, remember that the dough needs to stay in a square shape
7. Place the butter in the center of the dough square, with the corner pointing towards the center edges of the dough. The butter should be in a diamond position.
8. Now take the triangle edges of the dough and bring them to the center of the butter
9. Pinch the dough edges together; the shape should now be a smaller square with the butter in the center. Flower the surface including the surface under the dough.
10. Now roll the dough out into a long rectangle (3x the length of the square) then fold the rectangle into a tri-fold. This process is referred to as 1 fold. If this is confusing there are tons of videos on YouTube on how to fold pastry dough.
11. Chill the dough for 2 hours in the fridge wrapped in saran wrap (the dough will rise a little so don't panic)
12. Now pull the dough out and flower your surface. You will need to be quick so the butter doesn't melt. Perform 2 folds. Remember 1 fold is a long rolled out rectangle and folded into a tri-fold
13. After folding the dough twice let it chill in the fridge for another 2 hours. Make sure the dough is covered in saran wrap
14. After it has finished chilling you will perform 1 more fold. (In total you will have done 4 folds, creating a total of 81 layers of butter and dough!)
15. Now before putting the dough back into the fridge roll the dough into 2x the size and cut in half. This is a very big recipe and is easier to divide the dough into 2 sections.
16. Let this dough chill for 3 hours or next day if its late.
17. After its done chilling roll the dough out into very thin. About a ¼ of an inch. Also into a long rectangle shape
18. Now cut the dough up into triangle shapes, do this by cutting a zigzag pattern. Make them wider than you want because the dough will shrink a little after cutting.
19. Roll the dough, but make sure it's a tight roll. You can do that by making one roll then pulling back and up while using you're other hand to keep the rest of the dough down and roll it up quickly.
20. Place the rolls on parchment paper that's already on the pan you want to cook them on.
21. Now place a lightly damp paper towel on top of the rolls and let it rise for 45 minutes.
22. Preheat the oven to 425 degrees.
23. Now repair the egg wash by mixing the egg and water together. And brush it on top of the rolls right before popping them into the oven.
24. Cook the rolls for 8 minutes. Then rotate them 180 degrees in the oven and reduce the heat to 380, continue to cook them for 12-14 minutes.
25. When they are done let them cook for 20-40 minutes
26. ENJOY!!!!!!
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RandomThis is a computation of my favorite recipes growing up. They are written so that anyone can learn. The reason it's called simply delicious is because the recipes are the classic way to make them. there is no trendy surprise to make them stand out...
