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These Crossiants are Brought to you by....Doh-Boi

Doh-Boi Croissants
(Makes 8–10 croissants)

INGREDIENTS
Dough:
120 g Doh-Boi (active starter)
(use 80g/40g flour/water & 1/4 pkg yeast as substitute)
300 g bread flour
6 g instant yeast (3/4 package)
35 g sugar
7 g salt
140 g milk (cool)
226 g European butter (2 sticks)
Egg Wash:
1 egg + splash of milk

Directions:
Make the Dough
Mix starter, milk, sugar, and yeast.
Add flour and salt. Knead 5–7 minutes until smooth.
Rest 30–45 minutes, then refrigerate at least 4 hours or overnight.
Make the Butter Block 🧈
Place the 2 sticks of butter between parchment (I used the butter wrapper as well)
Pound/roll into a slight rectangle.
Chill until firm but still flexible.
Laminate
Envelope lock-in:
Roll chilled dough into a 9x9 inch square.
Place the butter block in the center like a diamond.
Fold dough over the butter to seal.
Fold 1:
Roll into a long 8x20 inch rectangle.
Fold into thirds (letter fold).
Chill 20–30 minutes.
Fold 2:
Roll again to 8x20.
Letter fold again.
Chill 20–30 minutes.
Fold 3 (optional for more layers):
Roll and letter fold again.
Chill at least 1 hour before shaping.
Shape
Roll dough into 1/4 inch rectangle.
Cut triangles 4–4.5 inches wide at the base.
Stretch the tip slightly and roll tightly.
Place on parchment with the tip underneath.
Proof
Proof at 75–80°F for 1-2 hours until doubled, jiggly, and layered.
Bake
Bake at 400°F (205°C) for 15 minutes.
Reduce to 375°F (190°C) and bake 8–12 minutes more.
Internal temp should hit 200–205°F for doneness.

Notes:
Keep dough cold during all rolling to prevent butter leakage.
Proof cooler rather than warmer.
European butter melts fast, so chill between steps.
Serve with #Nutella :)

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