Butter Croissants

by Ana Ferreira

15 croissants · about 1.2 kg

Day One: Dough

• 4 cupsFrench type 55 flour or unbleached plain flour
• 5 ozwater
• 5 ozwhole milk, straight from the fridge
• 4 ⅓ tbspsugar
• 1.5 ozunsalted butter, softened
• 0.5 ozinstant yeast
• 0.5 ozsalt

Day Two: Butter Slab and Lamination

• 10 ozcold unsalted butter

Day Three: Shaping, Proofing and Baking

• 1egg
• 1 tspwater