Ingredients CardButter Croissants30 croissants · about 2.4 kg Day One: Dough 8 cupsFrench type 55 flour or unbleached plain flour10 ozwater10 ozwhole milk, straight from the fridge8 ¾ tbspsugar2.75 ozunsalted butter, softened0.75 ozinstant yeast0.75 ozsalt Day Two: Butter Slab and Lamination 1.23 lbcold unsalted butter, straight from the fridge Day Three: Shaping, Proofing and Baking 2egg2 tspwater Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
