How to Make Croissants | Saveur

Ingredients

• ³⁄₄ cup (200 g) 2% milk
• ¹⁄₂ tsp. (2 g) active dry yeast (not instant)
• 1 ¹⁄₄ cups (175 g) bread flour
• 2 tsp. (8 g) active dry yeast (not instant)
• 1 ³⁄₄ cups (425 g) 2% milk
• 5 ¹⁄₄ cups (800 g) bread flour, plus more as needed
• ¹⁄₃ cup (70 g) sugar
• 1 tbsp. plus 1 tsp. (22 g) fine sea salt
• 1 tbsp. (12 g) unsalted butter, melted
• 5 sticks (585 g) high-fat unsalted butter (look for European-style brands like Plugra, President, or Kerrygold) at room temperature
• 3 large egg yolks
• 2 tbsp. heavy cream