We Knead To Bake #2 : Classic Croissants
W.
Servings
15number
Servings
15number
Ingredients
For the dough:
  • 4cups all-purpose flour, and a little more for dusting / rolling out dough
  • 1/2cup waterplus cold 2 tbsps
  • 1/2cup milkplus cold (I used 2%) 2 tbsps
  • 1/4cup sugargranulated
  • 40gm unsalted buttersoft
  • 1tbsp yeastplus scant instant 1/2 tsps
  • 2tsps salt
For the butter layer:
  • 250gm unsalted buttercold
  • And
  • 1/4cup milkcold (or 1/8 cup of cream + 1/8 cup cream) to brush the dough
Recipe Notes

My Croissants are being YeastSpotted!