Butter Croissants

by Ana Ferreira

7.5 croissants · about 590 g

Day One: Dough

• 250 gFrench type 55 flour or unbleached plain flour
• 70 gwater
• 70 gwhole milk, straight from the fridge
• 28 gsugar
• 20 gunsalted butter, softened
• 5.5 ginstant yeast
• 6 gsalt

Day Two: Butter Slab and Lamination

• 140 gcold unsalted butter

Day Three: Shaping, Proofing and Baking

• ½egg
• ½ tspwater