https://www.copymethat.com/r/E7ndLuwXX/classic-french-croissant/
18912452
pkhXhTH
E7ndLuwXX
2024-09-07 21:31:49
Classic French Croissant
![](https://cdn.copymethat.com/media/classic_french_croissant_20180729103809847555k07o12.jpg)
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Ingredients
- Ingredients for the croissant dough
- 500 g French Type 55 flour or unbleached all-purpose flour / plain flour (extra for dusting)
- 140 g water
- 140 g whole milk (you can take it straight from the fridge)
- 55 g sugar
- 40 g soft unsalted butter
- 11 g instant yeast
- 12 g salt
- subheading: Other ingredients:
- subheading: makes 15:
- 280 g cold unsalted butter for laminating
- 1 egg 1 tsp water for the egg wash
- First time croissant baker? Choose a cold day with a room temperature below 20 ºC / 68 ºF . This way you will have more time for the whole process and less chance of your precious butter being absorbed by the dough. The key is to keep the butter solid between the layers of dough, this is what gives the croissant its flaky layers.
Steps
Directions at weekendbakery.com
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