French Croissant recipe, the classic recipe from Chef Anna Olson!
Ingredients Détrempe 3 ½ (525 g) cup all-purpose flour 1 cup (250 ml) water, room temperature ½ cup (125 ml) 2% milk, room temperature 5 Tbsp (62 g) sugar 1 pkg (2 1/4 tsp/8 g) instant dry yeast 1 ¼ tsp salt 2 Tbsp (30 g) unsalted butter, at room temperature Beurrage 1 ¼ (285 g) cup unsalted butter, at room temperature 1 egg whisked with 2 Tbsp of water, for brushing
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