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Original Croissant Recipe

A home-tested, guaranteed method for making the original croissant. This croissant recipe requires some patience, as the dough must be rolled and refrigerated multiple times to achieve the desired result.

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4 servingsBack to recipeBreakfast and brunch

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Prep checklist

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1 liter water120 g yeast1 tablespoon salt120 g sugar4 eggs2 kg all-purpose flour1000 g butter for laminating into the dough100 g butter, softened at room temperature for the dough itself50 g powdered milk

Step 1

One of the conditions for preparing croissants is to freeze the flour for some time before use, and to use cold water for the dough.

Cooking notes

Croissant Recipe Without Butter