Homemade Croissants

Last week of February. Birthday week is two weeks out. I am going to be 35. I am noticing it more than 34. I do not know why.

Clinic was busy. Three colds, two sinus infections, one urinary tract infection in an 80-year-old woman who came in confused — UTIs in older women present as confusion as often as as urinary symptoms. I got her on the right antibiotic and home with her daughter and a follow-up. Her clarity returned by the next morning. The daughter texted me a thank you. I love when this catch goes right.

Group Tuesday. Bernadette back. She had us share the smallest happy moment from the week. I said the dollar under Nora's pillow. People laughed. Henry said the smell of his coffee in the morning, which sounds nothing but he meant the way he made it the day before and was waking up to it ready. The little things. The widow's gold.

Wednesday Kettle. Fourteen quarts. Holding. Joan is now my de facto deputy. She runs the prep when I am behind. She has organized the dry storage. She has put labels on everything.

Liam asked Friday if I was sad about turning thirty-five. I told him I was not. He said okay. He said Daddy turned thirty-five. I said yes baby. Daddy was thirty-five when you were one. He said does it feel weird to be the same age as Daddy was. I said yes. He said okay. He went back to his book. I sat at the kitchen counter with my hands on the cup of tea and I breathed for two minutes.

Nora drew me a birthday card two weeks early because she could not wait. The card said HAPPY 35 MOMMY in big letters and had a picture of the four of us — me, Liam, Nora, and Daddy with the halo. The halo is permanent now. I have given up trying to talk about it.

Saturday pancakes. Burned the first. Liam said you are the best mom. I said you are a good kid. He said I know. We laughed.

Sunday dinner at Ma's. Stew. Standard. Ma asked what I wanted for my birthday. I said nothing. She said impossible, you have to want something. I said the cardigan I have been eyeing at Macy's. She wrote it down. I will get the cardigan.

Food of the week: Ma's stew. Bigger pieces of carrot than usual. She is experimenting in her old age.

Ma’s stew was exactly what it always is — big carrots, deep broth, the kind of thing that doesn’t need to be explained because it’s been explained a hundred times by just being there. I drove home thinking about things you make with both hands and real time, the recipes that don’t apologize for being slow. I’ve been meaning to make croissants since January, and something about that Sunday — Liam’s question, Nora’s card with the halo, my hands wrapped around a tea cup — told me this was the week to finally do it. Not because I had extra time. Because I needed something that asked me to show up for it in stages, the way a good week does.

Prep Time: 45 minutes (plus overnight rest) | Cook Time: 20 minutes | Total Time: About 14 hours | Servings: 12 croissants

Ingredients

3 1/2 cups all-purpose flour, plus more for dusting
1/4 cup granulated sugar
1 1/2 tsp fine salt
2 1/4 tsp active dry yeast (one standard packet)
1 cup whole milk, warmed to about 110°F
2 tbsp unsalted butter, softened
1 cup (2 sticks) cold unsalted butter, for laminating
1 large egg
1 tbsp whole milk (for egg wash)

Instructions

Make the dough. In a large bowl, whisk together flour, sugar, salt, and yeast. Add the warm milk and softened butter. Mix until a shaggy dough forms, then knead by hand or with a dough hook for 5–6 minutes until smooth. Do not over-knead — you want a pliable but not elastic dough. Shape into a rectangle, wrap tightly in plastic wrap, and refrigerate overnight or for at least 8 hours.
Prepare the butter block. Place the two cold sticks of butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a flat 7-inch square. Keep it cold but pliable — it should bend slightly without cracking. If it gets too soft, refrigerate for 10 minutes.
Laminate the dough. Remove the dough from the refrigerator and roll it out on a lightly floured surface to a 14-inch square. Place the butter block in the center at a diagonal, like a diamond on the square. Fold the dough corners over the butter like an envelope and pinch the seams to seal. Roll gently into a long rectangle (roughly 8 x 24 inches). Fold the dough into thirds like a letter. Wrap and refrigerate for 30 minutes. Repeat this roll-and-fold process two more times, chilling 30 minutes between each turn.
Shape the croissants. After the final chill, roll the dough into a large rectangle about 1/4 inch thick. Cut into long triangles with a base of roughly 4 inches. Starting at the wide end, roll each triangle tightly toward the point. Curve the ends slightly inward to form the classic crescent shape. Place on parchment-lined baking sheets, point-side down, spacing them 2 inches apart.
Proof. Cover loosely with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours, until visibly puffed and jiggling gently when the pan is nudged. Do not rush this step.
Egg wash and bake. Preheat oven to 400°F. Whisk together the egg and tablespoon of milk. Brush the croissants gently with egg wash, avoiding the cut layers on the sides. Bake for 18–20 minutes until deep golden brown. Let cool on the pan for at least 10 minutes before serving.

Nutrition (per serving)

Homemade Croissants — Something Made With Both Hands and Time