Butter Croissants

by Ana Ferreira

7.5 croissants · about 590 g

Day One: Dough

• 2 cupsFrench type 55 flour or unbleached plain flour
• 2.5 ozwater
• 2.5 ozwhole milk, straight from the fridge
• 2 ¼ tbspsugar
• 0.75 ozunsalted butter, softened
• 0.25 ozinstant yeast
• 0.25 ozsalt

Day Two: Butter Slab and Lamination

• 5 ozcold unsalted butter

Day Three: Shaping, Proofing and Baking

• ½egg
• ½ tspwater