Ingredients:

  • 500g All-purpose flour
  • 60g Granulated sugar
  • 10g Fine sea salt
  • 11g Active dry yeast
  • 300ml Whole milk, chilled
  • 250g Unsalted European-style butter, cold
  • 240g Powdered sugar, sifted
  • 45ml Whole milk
  • 1 tsp Vanilla bean paste
  • 1 pinch Fine sea salt

Instructions:

  1. Mix the 11g yeast with a splash of the 300ml milk (warmed slightly) and a pinch of sugar.
  2. Mix the 500g flour, 60g sugar, 10g salt, and the rest of the chilled milk into the yeast mixture. Mix until a shaggy ball forms.
  3. Wrap the dough and let it sit in the fridge for 30 minutes.
  4. Flatten the 250g cold butter between parchment paper into a 7 inch square. It should be firm but flexible.
  5. Roll the dough into a 10 inch square, place the butter at an angle, and fold the corners of the dough over it like an envelope.
  6. Roll the dough into a long rectangle and fold it like a letter (one third over, then the other third). Repeat this 3 times.
  7. Roll the dough out to 1/4 inch thickness and cut into long, skinny triangles.
  8. Roll from the wide end to the tip and let them rise on a tray for 1 hour 30 mins until they look like puffy marshmallows.
  9. Bake at 375°F for 20 minutes until deep mahogany and the kitchen smells like heaven.
  10. Whisk the 240g powdered sugar, 45ml milk, and vanilla. Dip the warm croissants in until they are fully submerged on top.