Butter Croissants

by Ana Ferreira

15 croissants · about 1.2 kg

Day One: Dough

• 500 gFrench type 55 flour or unbleached plain flour
• 140 gwater
• 140 gwhole milk, straight from the fridge
• 55 gsugar
• 40 gunsalted butter, softened
• 11 ginstant yeast
• 12 gsalt

Day Two: Butter Slab and Lamination

• 280 gcold unsalted butter

Day Three: Shaping, Proofing and Baking

• 1egg
• 1 tspwater