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Ingredients
  • subheading: Croissant Dough:
  • 2 packets (0.25 ounces each) active dry yeast, or 4 ½ teaspoons
  • 1 ½ cups water, warmed to 100°-110°F
  • 4 cups (500 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter, melted
  • subheading: Lamination:
  • 1 ½ cups (3 sticks / 340 g) unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • subheading: Cruffins:
  • ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon ground cinnamon
Steps
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