The Night Before (around 7pm): In the bowl of a stand mixer fitted with the hook attachment, combine the flour, sugar, yeast, and salt. Mix well.
On LOW speed, gradually add in the cool water, as well as the softened butter.
Knead until a soft and pliable dough that pulls away from the stand mixer bowl, about 5-6 minutes. In the dough seems too sticky, add up to 3-4 tablespoons more flour.
Cover with plastic wrap to rise 30 minutes. Press into a ½” rectangle, place on a large plate, cover with plastic wrap, then chill in the fridge 4 hours to overnight.
The Next Morning (around 7am): Using a large piece of parchment paper, fold it so you have an 8×10” rectangle. Slice the butter sticks into thirds and evenly divide amongst the center, fold in the parchment flaps to seal in the butter, then roll out so you have an even 8×10” butter slap. Place in the fridge for 10 minutes while you roll out the chilled dough.
TIP: You want the butter to be malleable, so it will bend without breaking.
For the First Rolling: Roll out the chilled dough on a very floured surface to a 16×10” rectangle. Place the butter slap in the center of the dough so both 10” sides align with each other.
Fold in each flap to meet at the center and pinch all sides to seal in the butter.
Using a rolling pin, gently pound the dough vertically then rotate to pound horizontally. Once pounded, begin to evenly roll out the dough vertically then horizontally. Alternating sides will help the butter to evenly spread without breaking up.
Fold one third of the dough into the center, then fold the remaining side on top. Cover and chill in the fridge 30 minutes.
For the Second Rolling:Repeat the pounding, rolling out to 16×10” rectangle, and fold into thirds process one more time. Cover and chill in the fridge another 30 minutes.
For the Final Rolling: Let the dough chill 15 minutes on the counter.
On a very floured surface, repeat the pounding process on one side of the folded dough, then flip over to the other side to pound both vertically and horizontally. Roll out the dough, alternating sides, to a 24×12” rectangle.
Slice into 8-10 triangles.
To Shape the Croissants: Make a small slit in the larger end of each triangle, then roll tightly, gently pulling at the ends of the triangle as you get closer.
Place the croissants on two large, rimmed baking pans lined with parchment paper.
Let rise 2-4 hours, until doubled in size and super jiggly.
To Bake the Croissants: Preheat oven to 400F.
Brush the croissants with an egg wash, then bake until deeply golden and flaky, about 15-18 minutes. Rotate the pan halfway through baking.
For the Raspberry-Inspired Croissants: Once the croissants have completely cooled, you could either pipe raspberry jam into their centers or slice in half to fill with freshly whipped cream and fresh raspberries. Dust with powdered sugar, as desired.
Enjoy with BUBBL’R peach raspberry dazzl’r for a complementary refreshment!
