For the Dough
See below
For the Stuffing Butter Packet
2 sticks + 4 tablespoons butter, softened
1 tablespoon + 2 teaspoons onion powder
1 1/2 teaspoons sugar
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground dried thyme
1 1/2 teaspoons celery salt
1 1/4 teaspoons ground dried sage
For the Filling (Optional)
Shredded turkey, gravy, cranberry sauce (portioned and frozen into 12 small mounds)
For the Egg Wash
1 egg
1 teaspoon water
Follow Steps 1–3 of the recipe for Croissants.
Make the stuffing butter packet: In the meantime, in a medium bowl, with a sturdy spatula, mix the butter with all of the other ingredients for the butter packet, mixing until everything is fully combined and evenly speckled throughout, about 2 minutes. Put the stuffing butter between two sheets of plastic wrap or parchment, and use a rolling pin or the heel of your hand to shape it into a rectangle a little smaller than 6 by 12 inches.
Follow Steps 5–10 of the croissant recipe, stopping to nestle some turkey, gravy, and cranberry sauce into the widest parts of the triangles if using before rolling them up into a crescent shape.
Follow Steps 11–13 of the croissant recipe to proof, egg-wash, bake, and eat (though you probably won’t need much instruction there!).
Croissants
For the Dough
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup milk, warmed
1/2 cup warm water
3 cups flour + more for dusting
1/4 cup sugar
2 teaspoons kosher salt
3 tablespoons unsalted butter, melted
For the Butter Packet
2 sticks + 4 tablespoons (20 tablespoons) unsalted butter
For the Egg Wash
1 egg
1 teaspoon water
Make the dough: In a large bowl, whisk together the yeast, warm milk, and warm water until the yeast is dissolved and foamy, about 1 minute. Let it sit as is for another 5 minutes to continue foaming and growing, until it’s ready to do its work.
Ditch the whisk and grab a sturdy spatula. Measure the flour, sugar, and salt into the bowl. Toss together only the dry ingredients on top with the spatula first, before truly stirring them into the wet ingredients below. This will result in a dry, shaggy mixture at first. Add the melted butter, and continue kneading, pushing the dough away from you with the heel of your hand, folding it over itself with your fingers, and pulling it back; the dough will form a nice smooth ball. Knead this ball for a total of 3 minutes. (You’re not focused on fully developing gluten here; that will happen during the rolling-and-folding process!)
Flatten the dough ball into a rectangle, wrap it in plastic, and refrigerate it for 30 minutes.
Prep the butter packet: In the meantime, put the butter between two sheets of plastic wrap or parchment, and use a rolling pin to roll it into a rectangle a little smaller than 6 by 12 inches.
On a floured surface, roll the rectangle of dough out to 6 by 24 inches, twice the length of the rolled-out butter. Remove the butter from the plastic wrap or parchment paper, and place it in the middle of the dough. Then fold the dough in half, completely covering the butter.
Turn this dough packet 90 degrees, then roll it out to the original size of the rectangle (double its current length), dusting the surface and rolling pin as needed.
Visually divide the rectangle into quarters, then literally fold the half of the right half into the right center, then half of the left half into the left center. Then fold the dough at that center line. This is called a double book fold.
Wrap the dough in plastic, and refrigerate it for 30 minutes.
Repeat this rolling-and-folding procedure two more times, rolling the dough out to 6 by 24 inches and then making a double book fold, rotating the right edges of the dough 90 degrees each time. Refrigerate the dough for 30 minutes between the repetitions.
After the third go and 30-minute refrigeration, on a floured surface, roll out the dough one last time, to 6 by 40 inches. Cut it into twelve back-to-back triangles; then roll each triangle up tight into a crescent, starting with the widest edge.
Place the croissants on two pan-sprayed half sheet pans, about 4 inches apart, and cover them loosely in plastic to proof for 60 minutes. At 45 minutes, heat the oven to 375°F.
Make the egg wash: In a small bowl, whisk together the egg and water, making what we in the business call an egg wash—essentially the thing that makes any shiny pastry’s top shiny. Just before putting your croissants in the oven, using a brush or your fingers, gently coat the tops in the egg wash.
Bake the croissants at 375°F for 18–20 minutes, until they are a deep golden brown all around. Cool them on the baking sheet for 2–3 minutes before digging in while they’re warm, or wait until they cool to room temperature. Use a serrated knife to saw down the middle and marvel at the insane layers you labored over! In an airtight container at room temperature, the puffs will stay fresh for 3 days, but I highly recommend taking a page out of the French’s book and slicing day-old croissants on the bias, stuffing them with almond paste, topping that with sliced almonds, and baking anew. No croissant should ever really be eaten on Day 2, unless you’re making it into something else (*cough* v. fancy grilled cheese cough).
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