Butter Croissants

by Ana Ferreira

30 croissants · about 2.4 kg

Day One: Dough

• 8 cupsFrench type 55 flour or unbleached plain flour
• 10 ozwater
• 10 ozwhole milk, straight from the fridge
• 8 ¾ tbspsugar
• 2.75 ozunsalted butter, softened
• 0.75 ozinstant yeast
• 0.75 ozsalt

Day Two: Butter Slab and Lamination

• 1.23 lbcold unsalted butter

Day Three: Shaping, Proofing and Baking

• 2egg
• 2 tspwater