Butter Croissants

by Ana Ferreira

30 croissants · about 2.4 kg

Day One: Dough

• 1000 gFrench type 55 flour or unbleached plain flour
• 280 gwater
• 280 gwhole milk, straight from the fridge
• 110 gsugar
• 80 gunsalted butter, softened
• 22 ginstant yeast
• 24 gsalt

Day Two: Butter Slab and Lamination

• 560 gcold unsalted butter

Day Three: Shaping, Proofing and Baking

• 2egg
• 2 tspwater