Combine the flour, milk, sugar, yeast, salt, 3 tablespoons room-temperature butter and 1/2 cup cold water in the bowl of a stand mixer fitted with the dough hook. While maintaining the 5 inch (12.7 cm) width (short end), roll out the dough to a length of approximately 16 inches (40 cm). Make sure you only chill the butter for about 30 minutes. This is different from other baked goods that cream the butter with the sugar and flour. Let cool slightly on sheets on wire racks. Enclose the butter in the dough. Using a pizza cutter or a knife, cut the dough into 5-inch squares. Avoid using salted butter, because salted butter has a more brittle texture and wont give you great results. We went to Paris earlier this year and really wanted some authentic croissants. Place on a baking sheet, curving slightly. I live in Indonesia and the weather is so hot here . This recipe awesome! I like to keep a width of about 9.5 - 10 inches (23 - 24 cm) and roll it out to a 4 - 5 mm thickness. I am an extremely novice baker and just did this for fun on a Sunday. How to Make Vegan Croissants - Mary's Test Kitchen This is far more manageable than doubling everything and making dough and butter blocks that are twice as big. Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Cover the parchment paper encased dough well in plastic wrap, and place it in a quarter sheet pan. Cooking with duck eggs might intimidate some because they are so much larger than chicken eggs. The butter either melted into the dough during the croissant making process, or the butter wasnt evenly rolled out (likely because it broke) inside the dough, ruining the lamination. Im curious if pastry flour will make a difference? Noting your admonition not to flatten the dough too much, I used the widest setting but still was concerned that I had ruined the lamination. Fold the dough over the butter, end to end, completely enclosing the butter. Note: Every product is independently selected by our editors.