Croissants

Directions

1. 1
   ["Add in the instant yeast, whisking to combine.", "Add the butter mixture to the bowl of the KitchenAid(R) Stand Mixer along with the flour, sugar, and salt. Knead on low speed until the dough forms a cohesive ball, about 2 minutes. Increase the speed to medium-low and knead for another minute, or until the dough is smooth and slightly tacky to the touch. The KitchenAid(R) Stand Mixer makes kneading quick and easy, allowing you to save your strength for rolling out the cold croissant dough!", "Place the dough on a parchment-lined baking sheet and shape into a 10 by 7-inch rectangle about 1-inch thick. Wrap well in plastic and refrigerate until chilled, about 1 hour.", "While the dough is chilling, prepare the butter block. The butter needs to be shaped into a square that will be enveloped by the dough to begin laminating it. Cut the sticks of butter into logs and place between two large pieces of parchment paper.", "Use a rolling pin to beat the butter until it begins to flatten and becomes more pliable, shaping it into an 8-inch square of even thickness. Trim the edges if necessary to achieve a square, lightly pounding the trimmed pieces back into the square. Wrap the square in the parchment paper and refrigerate for at least 45 minutes.", "Place the dough in the freezer for 30 minutes. Transfer the dough to a lightly floured work surface and roll into a 17 by 8-inch rectangle. Remove the butter square from the fridge, making sure it is pliable but cold. If not, chill in the refrigerator for longer.", "Let's begin laminating the dough. Place the butter square in the center of the dough and fold the 2 sides over the butter so they meet in the center.", "Seal the edges of the dough together with your fingers to ensure the butter will stay inside the dough.", "Rotate the dough 90 degrees so the seam is vertical and perpendicular with the counter. Using the rolling pin, press firmly on the dough to elongate it slightly. Roll the dough out lengthwise until it is 24-inches long and 8-inches wide. Be sure the work surface remains well floured so the dough won't stick and tear. Use a pastry brush to brush away any excess flour off the dough.", "Starting at the bottom, fold the dough into thirds like a business letter, making sure to brush away any excess flour that might prevent the dough folds from adhering to each other. The dough should be an 8-inch square. You just completed your first \"turn!\"" Each turn is what adds those flakey