Croissants

Directions

1. 1
   ["In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook.", "If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons.", "Turn mixer on high and mix for another 4 minutes until very smooth and elastic.", "Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten.", "Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick.", "Wrap in plastic then chill for 1 hour and up to overnight.", "Ten minutes before the dough is done resting in the refrigerator, prepare the butter.", "Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches.", "Place it between parchment paper or plastic wrap and set aside.", "Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle.", "Brush any excess flour off the dough.", "Place the shorter side of the dough parallel to the front of your body on the work surface.", "Place the butter in the middle, long-ways.", "Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter.", "Press down lightly with the rolling pin to push all the layers together and make sure they have contact.", "Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through.", "Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first \"turn\"".""