Ingredients CardButter Croissants7.5 croissants · about 590 g Day One: Dough 250 gFrench type 55 flour or unbleached plain flour70 gwater70 gwhole milk, straight from the fridge28 gsugar20 gunsalted butter, softened5.5 ginstant yeast6 gsalt Day Two: Butter Slab and Lamination 140 gcold unsalted butter, straight from the fridge Day Three: Shaping, Proofing and Baking ½egg2.5 mlwater Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
