Ingredients CardButter Croissants7.5 croissants · about 590 g Day One: Dough 2 cupsFrench type 55 flour or unbleached plain flour2.5 ozwater2.5 ozwhole milk, straight from the fridge2 ¼ tbspsugar0.75 ozunsalted butter, softened0.25 ozinstant yeast0.25 ozsalt Day Two: Butter Slab and Lamination 5 ozcold unsalted butter, straight from the fridge Day Three: Shaping, Proofing and Baking ½egg½ tspwater Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
