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Signature Croissant Recipe 🥐
Ingredients:
4½ cups flour
1½ cups milk
2 tbsp sugar
1 tbsp yeast
1 tsp salt
250g butter (for laminating)
1 egg (for egg wash)
Steps:
Mix flour, yeast, sugar, milk, and salt. Knead into dough. First proof: 1–2 hours.
Roll out dough, laminate with butter. Fold and chill 3x.
Shape into croissants. Second proof: 45–60 minutes.
Brush with egg wash. Bake at 200°C (400°F) for 15–20 minutes until golden brown.