croissant starter
100g strong flour
55ml milk
5g soft brown sugar
2 1/2g salt
5g fresh yeast
20g unsalted butter, softened

croissant dough
935g strong flour
550ml milk, chilled
60g soft brown sugar
15g salt
35g fresh yeast

500g unsalted butter, for laminating, chilled


This Recipe Does Take Some Work, But The Rewards Of Freshly Baked Croissants Are Worth It.

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