Croissants

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I adopted this recipe from the recipezaar account. these are the original chef's notes: this recipe is much lighter in butter and very flavourful due to the preferment process.""

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Steps

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Preferment: in a mixing bowl , stir the warm water and yeast together.

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Wait for it to foam , about 2-4 minutes.

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Add flour and mix on low speed for 3 minutes with a mixer.

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Cover and let rest at room temperature for 12 hours , until tripled in bulk.

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Dough: in the mixer bowl , combine the water and milk.

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Add 1 tsp of the sugar.

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Sprinkle the yeast over the warm mixture and let sit until it starts to foam , 2-4 minutes.

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Add flour , the remaining sugar and softened butter along with the preferment.

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Mix with the dough hook , stopping to push the dough down the dough hook.

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Knead until the dough pulls into a translucent sheet without tearing , about 12 minutes.

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The dough will be soft and supple.

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If working by hand , knead for about 15 minutes.

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Transfer the dough to a large , lightly oiled bowl and cover with plastic.

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Let rise at room temperature until doubled in bulk- about 1 hour.

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On a lightly floured surface , roll the dough into a 12 x 14 inch rectangle about 1 / 2 inch thick.

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Ingredients

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warm water, active dry yeast, all-purpose flour, milk, sugar, unsalted butter, egg, salt