Baker's Croissants - Cindys Recipes

Ingredients

• Dough:
• 2 C large eggs + enough warm water to make 2 of liquid (454g)
• 1/4 C sugar (divided, 50g)
• 6 C All-Purpose Flour (659g to 723g)
• 2 1/4 tsp instant yeast
• 2 Tbsp butter (melted, 28g)
• 1/2 C nonfat dry milk (optional, 71g)
• 1 Tbsp salt, scant
• 1 tsp vanilla extract (optional; for sweet pastry)
• butter
• 1 7/8 C unsalted butter (cool to the touch, 425g)
• 3/4 tsp salt
• 1/2 C All-Purpose Flour (60g)