Ingredients CardButter Croissants15 croissants · about 1.2 kg Day One: Dough 4 cupsFrench type 55 flour or unbleached plain flour5 ozwater5 ozwhole milk, straight from the fridge4 ⅓ tbspsugar1.5 ozunsalted butter, softened0.5 ozinstant yeast0.5 ozsalt Day Two: Butter Slab and Lamination 10 ozcold unsalted butter, straight from the fridge Day Three: Shaping, Proofing and Baking 1egg1 tspwater Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
