Classic flaky croissants

Directions

1. In a small saucepan, heat the almond milk over medium heat until warm. (Be sure that the milk is not too hot or it will deactivate the yeast.) Add the sugar and vanilla and whisk to melt the sugar. Remove the pot from the heat and add the yeast. Whisk to remove any lumps. Let sit for at least 10 minutes, until tiny bubbles have formed on the surface of the milk.
2. Sift the flour into the bowl of a stand mixer. Add the salt and stir to combine. Attach the dough hook. Gently pour in the yeast mixture and mix on low speed until the dough is well combined, smooth, and soft, seven to eight minutes. (If you do not have a stand mixer, you can knead the dough in a large bowl with a wooden spoon.)
3. Form the dough into a ball using your hands and transfer it to a work surface. Wash out and dry the mixer bowl and put the dough back in it. Cover the bowl with reusable wrap and let chill in the refrigerator overnight (at least eight hours, but no longer than 16 hours).
4. Cut the butter lengthwise into a half-inch thick strips and arrange them on a large sheet of parchment paper to form an eight x five-inch rectangle. (It helps to draw the rectangle onto the paper with a pencil first. Flip over the paper to prevent pencil marks from transferring to the butter.) Fold the parchment paper over the butter to cover. Using a heavy rolling pin, gently tap and roll to make a solid, even sheet of butter half-inch thick, maintaining an eight x five-inch rectangle. Chill in the refrigerator for one hour.
5. Lightly sprinkle the work surface and use the rolling pin with flour. Roll out the dough into a 16 x 10-inch rectangle with a short side facing you. Remove the parchment paper from the sheet of butter and place the butter across the centre of the dough with the long side of the butter parallel to the short side of the dough. Fold both ends of the dough over the butter. Pinch together the sides of the dough so that the butter is well enclosed. Wrap the dough in parchment paper to cover and chill in the refrigerator for one hour. TIP: I recommend taking the full hour of chill time between folds, to ensure the dough stays as cold as possible while rolling. This will help to keep the butter contained between the layers of dough, without oozing out.
6. Lightly sprinkle the work surface and rolling with flour. Remove the parchment paper and turn the dough seam side down so a short side is facing you. Gently pat the dough with the rolling pin from top to bottom (this helps to solidify the layers together before rolling). Roll out the dough into a 15 x 10-inch rectangle. (Take your time rolling out the dough to ensure that the dough does not break open and that the butter remains contained between the layers of dough. Do not worry if some butter surfaces during rolling. Simply sprinkle the area with a bit of flour, then brush the excess flour away with a pastry brush.) Fold the top half down to the centre, fold the bottom half up to meet it, then fold one half over the other at the join. Wrap the dough in parchment paper and chill in the refrigerator for 1 hour.
7. Lightly sprinkle the work surface and rolling pin with flour. Remove the parchment paper and turn the dough seam side down so a short side is facing you. Pat gently with the rolling pin from top to bottom, and gently roll out the dough again into a 15 x 10-inch rectangle. (Again, take your time rolling out the dough. Dust with flour if sticking. Wipe down the rolling pin if it gets buttery.) This time, fold the dough like a letter: fold the top third down, then fold the bottom third over the dough. Wrap the dough in parchment paper and chill in the refrigerator for one hour.
8. Remove the parchment paper and turn the dough so a short side is facing you. Cut the dough in half crosswise. Cover one-half of the dough with reusable wrap and chill in the refrigerator until ready to use. Lightly sprinkle the work surface and rolling pin with flour and gently roll out the first piece of dough, with the cut end facing away from you, into a rectangle slightly larger than 15x12inches. (Again, take your time rolling out the dough. Dust with flour if sticking. Wipe down the rolling pin if buttery.) Trim the wobbly ends of the dough with a sharp knife to make straight edges. Cut the rectangle crosswise into thirds to make three smaller rectangles, each 12 inches long by five inches wide. Cut each rectangle in half diagonally to make six triangles in all.
9. Line a baking sheet with parchment paper. Working with one triangle at a time, gently lift and flip the triangle (you can use a spatula to gently lift the dough if it’s easier). Place the triangle with the short side facing you. Gently stretch out each corner of the short side to shape it from a right angle triangle into more of an isosceles (for a more symmetrical triangle for rolling). Gently roll the dough towards the tip to make a croissant shape. The roll should overlap three times. Place the croissant on the baking sheet with the tip side down, and press down gently.
10. Continue rolling croissants until you have rolled all 6 triangles. Work as quickly as possible so the butter stays cold. Proof the croissants by placing the baking sheet in the oven with the light on and the door closed for one hour, or until the croissants double (or nearly double) in size. When proofed, remove the croissants from the oven and, using a pastry brush, brush the tops with any of the oily juices that are released while proofing.
11. Place the oven rack in the middle of the oven. Preheat the oven to 400°F(200°C).
12. Bake the croissants until golden brown on top, 10 to 12 minutes. Using a spatula, transfer the croissants to a wire rack.
13. Let the oven cool, then repeat steps eight through 12 with the second batch of dough to make six more croissants. The croissants are best served the day they are made. Enjoy! TIP: Although these croissants are best the day they are made, you can cool them completely and store them in an airtight container in the freezer for up to one month. When ready to eat, preheat the oven to 350°F (180°C) and warm the croissants from frozen for three to ifive minutes.

Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.