Ingredients CardButter Croissants45 croissants · about 3.5 kg Day One: Dough 12 cupsFrench type 55 flour or unbleached plain flour15 ozwater15 ozwhole milk, straight from the fridge13 ¼ tbspsugar4 ozunsalted butter, softened1.25 ozinstant yeast1.25 ozsalt Day Two: Butter Slab and Lamination 1.85 lbcold unsalted butter, straight from the fridge Day Three: Shaping, Proofing and Baking 3egg1 tbspwater Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
