Ingredients
For the croissant dough:
3 tbsp unsalted butter
1 3/4 cups whole milk
4 tbsp instant or rapid-rise yeast
4 1/4 cups (21 1/4 oz or 602g) all-purpose flour (King Arthur preferred)
1/4 cup (1 3/4 oz or 50g) sugar
2 teaspoons kosher salt
For the butter layer:
12 oz (24 tbsp) unsalted European-style-butter, cold (european butter recommended)
Preparation
