Croissants | epicuriantime.com

Ingredients

• For the sponge:
• 1/4 teaspoon active dry yeast
• 3/4 cup warm water
• 2 cups (9 ounces by weight) all-purpose flour
• For the croissant dough:
• 1/4 cup warm water
• 3/4 cup milk
• 6 tablespoons sugar
• 2 packages (4 1/2 teaspoons) active dry yeast
• 2 1/2 cups (11 1/4 ounces by weight) all-purpose flour
• 1 tablespoon salt
• 1 3/4 ounces unsalted soft butter
• 10 ounces unsalted butter, chilled
• 1 egg for egg wash
• recipeIngredient ends