Croissant Recipe
VENUZI Croissant Recipe How many: 12 croissants (Approx) Time: 2 days! Day 1, Start in the morning and ensure you are home all day. THE DOUGH 500g Strong Flour 1 ½ tbs Yeast 50g Butter 250ml Milk 250ml Water 1 ½ tsp Salt BUTTER SQUARE 300g Unsalted Butter EGG WASH (mix on Method Day 2) 1 Egg 1 tbs water ½ tsp salt ADDITIONAL ITEMS Baking paper & cling wrap Oil spray or oil on a paper towel Medium size Bowl, rolling pin, baking tray, cooling rack, pastry brush METHOD DAY 1 CROISSANT DOUGH Start with the dough, mix with your hands, flour, salt, sugar, 50g butter, until fully combined to a fine crumb Heat milk and water to 20 degrees, stir yeast through (don’t overheat the liquid before adding the yeast or it will die. Just heat for half