• prep: 1 hr
• cook: 14 hr
• total: 15 hr

servings:

It's important not to try to halve this recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make a double recipe of those irresistible chocolate croissants and share them with friends. One batch of this dough is enough for 24 plain croissants, 32 chocolate croissants, 16 Parma braids, or 2 princess rings. Active time: 1 hr Start to finish: 14 hr

• 1 1/2 cups whole milk, heated to warm (105°F–110°F)
• 1/4 cup packed light brown sugar
• 1 tablespoon plus 1/4 teaspoon active dry yeast (from two 1/4-oz packages)
• 3 3/4 to 4 1/2 cups unbleached all-purpose flour
• 1 tablespoon kosher salt
• 3 sticks (1 1/2 cups) cold unsalted butter
• 2 kitchen towels (not terry cloth)
• 1 ruler
• 1 pastry brush
• a standing electric mixer with dough hook, 2 kitchen towels (not terry cloth), a ruler, a pastry brush

Click Here For Step-By-Step Instructions