Make Croissant Dough. The process called laminating isnt difficult but it takes time because the dough must be chilled in between folding sessions to ensure that the butter remains firm. Warm the milk to 105- 110 F.
Mix on medium speed for 3 minutes. Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Clear off several feet of.
Make every effort to work in a cool kitchen environment 68 to 72 degrees which will make rolling out the butter-laden dough and controlling fermentation much easier.
The Process To start make the dough. The Process To start make the dough. Combine 2 cups of the flour with the salt and sugar in a mixing bowl. The process called laminating isnt difficult but it takes time because the dough must be chilled in between folding sessions to ensure that the butter remains firm.