Members recipe
Butter Croissant
Built around bread flour and cold milk -- the method starts by make the dough: mix the flour.
Buttery, laminated layers that shatter at the first bite -- worth every fold. Here it's built on bread flour, cold milk and sugar -- a advanced, bakery recipe that starts by make the dough: mix the flour, and is ready in roughly 55 minutes.
Worth the 55 minutes -- this is a weekend project that pays off.
A more involved technique that rewards patience with real depth of flavor.
Built around bread flour, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 4 cups bread flour
- 1 1/4 cups cold milk
- plus 5 more ingredients
Method
Make the dough: mix the flour, milk, sugar, yeast, and salt into a soft dough, knead briefly, then chill it flat in the fridge 1 hour.
The rest of this recipe is for members.
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