Handmade croissant dough

Cooking ingredients

10g/1/3oz fresh yeast (or ½ tsp instant yeast)
25g/1oz caster sugar
1 tsp salt

Baking and patisserie

215g/8oz T45 or T55 croissant flour (or strong white bread flour)

Dairy, eggs and chilled

55ml/2fl oz whole milk
15g/½oz unsalted butter, chilled
125g/4½oz unsalted French butter, for laminating
2 large free-range egg yolks
10ml/¾fl oz whole milk

Back to recipe