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THE CROISSANT RECIPE
Ingredients for the croissant dough
500 g French Type 55 flour or unbleached all-purpose flour / plain flour (extra for dusting)
140 g water
140 g whole milk (you can take it straight from the fridge)
55 g sugar
40 g soft unsalted butter
11 g instant yeast
12 g salt
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Other ingredients
280g cold unsalted butter for laminating
1 egg + 1 tsp water for the egg wash
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