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How To Make Classic Croissants

Jeffrey Hamelman
  • minutes
  • Serves 15

INGREDIENTS

1

Egg, large

1 1/8 lb

All-purpose flour, unbleached

2 oz

Granulated sugar

1 1/4 tbsp

Instant yeast

2 1/4 tsp

Table salt

1 1/2 oz

Butter, soft unsalted

10 oz

Butter, unsalted

5 oz

Whole milk

5 oz

Water