THE Croissant Recipe I love

There are few croissant recipes on the web that have left me in tears. This one, this is the very one that has never failed me.

In the stand of a mixer combine
8 grams dry yeast
6 tablespoons warm water
2 teaspoons sugar

In a glass measure combine:
4 teaspoons sugar
1 tablespoon salt
1 cup milk

Microwave 1 minute, stir until the salt and sugar are dissolved.

Into the mixer bowl, on top the yeast mixture add:

450 grams white flour
.25 cup vegetable oil
Add the milk mixture

Mix with the hook attachment until it's all combined.

1 cup butter bring soft enough to spread. Make a rectangle out of the butter between two parchment sheets. Chill.

Once you have the dough knead it a few times. Oil the bowl and put the dough back in, make sure all the dough has been oiled. Cover with plastic wrap, let sit 2-3 hours.

Roll the dough, make an envelope with the butter in the middle. Do 2 book folds. Put on a plate and cover with plastic wrap, refrigerate at least one hour. Roll it out again and do 2 more book folds. Cover with plastic and refrigerate at least 2 hours. Roll it into the shape you want. Makes 24 small pastries. For Pain au Chocolate chop 12 ounces of untempered chocolate. Brush with egg wash (1 egg mixed with a little water). Let proof until double.

Bake 12-14 minutes.