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How To Make Classic Croissants - Finecooking
Ingredients
- Ingredients
- For the dough
- 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
- 5 oz. (1/2cup plus 2 Tbs.) cold water
- 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
- 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
- 1-1/2 oz. (3 Tbs.) soft unsalted butter
- 1 Tbs. plus scant 1/2 tsp. instant yeast
- 2-1/4 tsp. table salt
- For the butter layer
- 10 oz. (1-1/4 cups) cold unsalted butter
- For the egg wash
- 1 large egg
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