Directions

• Mix together warm water, yeast, 1/2 Teaspoon of sugar and let rest for 5-7 minutes until it becomes foamy.  You can use a stand mixer or a bowl and whisk.

• If using a stand mixer, attach your dough hook and add remaining sugar, the flour, and salt. Knead in mixer on low for 4-5 Minutes, until well combined.  Cover with a towel and let rise for 5-10 minutes.

• With your hands make a hole in the middle of the dough and add 4 tablespoons of butter and cover back with the dough.  Knead the dough on medium low for 10 minutes. Periodically scrape the sides of the bowl so that everything is well combined.

• Pour Mixture into a Jar or Container with lid, Add in peeled hardboiled eggs.

• Cover and let rest for 5-6 Minutes and then knead again for 7-10 Minutes.  The dough should look smooth and pull away from the bowl.  If it is still sticking to the bowl knead it a little longer and rest it until it does pull away for the bowl. 

  

• Hand stretch and fold the dough for 5-7 Minutes. Round the Dough and Place in a bowl.  The dough should be "smooth" side up in the bowl. Cover the Plastic wrap and let rest of 5-10 Minutes

• Place dough in Fridge for 3-4 Hours.

• In a bowl mix butter until it is smooth and creamy.

• Remove Dough from fridge and roll it into a log and divide into 16 equal portions with knife or scraper.

  Round each piece of dough.

  

• Flour your work surface. Using a rolling pin, roll each piece of dough to be 6" in diameter.  

  

• Spread 1 Tablespoons of creamy butter over each layer of dough and stack on top of each other.  The stack will end of being approximately 8" high.

  Cover with plastic wrap and put in fridge for 7 hours or over night.

  

• Flour your work surface and remove dough from the fridge.  Carefully unwrap it and roll it to be 20-22 inches in diameter.

  

• Using a pizza cutter or knife, cut dough into 4 equal quarter.  You will then cut each quarter into 3 equal pie shaped slices.  

  You should end up with 12 triangle slices.

  In the end of each triangle make a 1/2" cut.  This will allow you to curve your croissant.  With the end of the triangle facing you stretch it and roll it to create the croissant shape.

  

• Place parchment paper on 3 baking sheets. You will place your rolled dough onto the baking sheets and 3" apart.  Loosely cover the baking sheets with plastic wrap and let rise a room temperature for 2-2 1/2 Hours.

  The dough should double in size.

  

• After the 2 Hour rise, preheat oven to 400 Degrees.  When you start the oven, place the rolled croissant dough into the Fridge for 15 minutes.

  After 15 minutes remove from Fridge and lightly brush your egg wash over the dough.

  Place in oven for 20-25 Minutes until golden brown.

  

• Serve and Enjoy!