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CROISSANT ✔️Dough 3 tbsp sugar [38 grams] 2 tsp instant dry yeast [6 grams] 1 cup fresh milk (lukewarm) [240 ml] 3 cups all purpose flour [405 grams] extra for dusting 1/2 tsp salt [3 grams] 2 tbsp unsalted butter [30 grams] approx. 100grams butter (for interlayer filling) *eggwash (egg) or milkwash(milk) of your choice. ✏️Note: 1. To prepare the croissant at less time possible, freeze the layered buttered dough for 20 - 30 mins. Freezing time may depend according to freezer level of temperature
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