Karen Bornarth's and Roger Gural's Croissants Recipe

Serious Eats
Serves: 32 Save

Ingredients (8)

  • 1000 grams white flour (A.P.)
  • 200 grams milk, cold
  • 380 grams water, lukewarm
  • 130 grams sugar
  • 18 grams instant yeast (you can substitute 22 grams of active dry yeast)
  • 22 grams salt
  • 5 grams malt (optional)
  • 40 grams butter, cut into pieces

Directions

Learn how to make this recipe at Serious Eats

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