Step 1

For the Dough:

Step 2

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar,  and salt. Whisk them together to combine.

Step 3

Warm the milk just until it is warm to the touch, and between 90° and 110°F. Add the yeast and let it sit for 5-10 minutes, or until the yeast is foamy.

Step 4

Pour the milk and yeast into the mixer while it runs on slow. Continue to mix until all of the flour is incorporated, then turn it up to medium speed and mix until the dough is smooth and elastic, about 5 minutes.

Step 5

Place the dough in a clean bowl, cover with a kitchen towel and let it rise for about an hour, or until it is slightly puffy and soft. Place it in the fridge for at least an hour, or overnight if you can.

Step 6

For the butter block:

Step 7

Prepare two pieces of parchment paper. Lay one on your work surface and sprinkle it generously with flour. Lay out your butter on the floured parchment– it should be cold but not completely firm, or it will just break up into chunks. If you’re using sticks, cut them in half lengthwise and lay them side by side.

Step 8

Sprinkle the top of the butter generously with flour, lay the other sheet of parchment on top, and gently bash it/roll out with a rolling until it is about 8″x8.” Set it in the refrigerator until the dough is ready.

Step 9

To Laminate the Dough:

Step 10

On a floured surface, roll out the dough into a square about 10″x10″, then lay your butter block on top at an angle, so that you have a diamond on top of a square. Pull the edges of the dough up and around the butter, pinching at the seams to seal it in.

Step 11

Next, take your rolling pin and gently tap up and down along the dough, beginning to spread out the butter and pushing it out into a more rectangular shape. Gently roll the dough in one direction strokes (not going back and forth over it) until you have a rectangle measuring 18″x10″. Fold one-third of the end of the rectangle over the center, then follow with the other end. The dough will be folded like a letter. Wrap it well in plastic wrap, then place it in the refrigerator for about 30 minutes.

Step 12

Remove the rolling/folding/refrigerating process 3 times, then your dough is ready to shape.

Step 13

Begin by cutting the dough in half. Instead of shaping like a traditional croissant, roll each half of the dough into rectangles a bit larger than 8″x15″, keeping the edges as straight as possible. Trim off any uneven edges, then cut them into 1″ strips lengthwise so that you have 8 1″ wide strips that are 15″ long.

Step 14

Roll each strip into a spiral, wrapping the end over the top and then securing it underneath (see pictures above). Place each roll into a muffin tin, then place it in a clean plastic bag to rise, tucking the ends of the bag under to protect the dough from drafts. Allow them to rise for 1 1/2 – 2 hours, or until the dough is soft and puffy.

Step 15

Bake at 425F for about 5-8 minutes, then turn it down to 375F and continue to bake for another 20-22 minutes, or until the edges are a deep golden brown. Remove them from the oven, and allow them to cool so that you can handle them without burning your fingers. Roll the warm cruffins in white sugar, then fill or top if desired. These are best the day they’re baked.