Butter Croissants

by Ana Ferreira

45 croissants · about 3.5 kg

Day One: Dough

• 12 cupsFrench type 55 flour or unbleached plain flour
• 15 ozwater
• 15 ozwhole milk, straight from the fridge
• 13 ¼ tbspsugar
• 4 ozunsalted butter, softened
• 1.25 ozinstant yeast
• 1.25 ozsalt

Day Two: Butter Slab and Lamination

• 1.85 lbcold unsalted butter

Day Three: Shaping, Proofing and Baking

• 3egg
• 1 tbspwater