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1. Make the Dough (Day 1)
Mix flour, sugar, yeast, and salt.
Add milk and water, knead 5 mins until smooth.
Shape into a rectangle, wrap, and refrigerate 8+ hours (or overnight).
đ„ Pro Tip: Cold is key! Chill everythingâbowls, hands, workspace.
2. Prepare the Butter Block
Pound cold butter and flour between parchment into a 7-inch square.
Chill 30 mins until firm but pliable.
3. Laminate the Dough (The Magic Step!)
Roll dough into a 10-inch square.
Place butter block diagonally in the center.
Fold dough over butter like an envelope, sealing edges.
Roll into a 24x8-inch rectangle, then fold in thirds (letter fold).
Chill 30 mins. Repeat rolling/folding 3 more times, chilling between each.
đ„ Lamination Secret: If butter softens, pause and chillâmelting butter = lost layers!
4. Shape & Proof (Day 2)
Roll dough to 18x10 inches, cut into triangles.
Roll into croissants, curve slightly.
Proof 2-3 hours at 75°F (24°C) until jiggly and doubled.
5. Bake to Golden Perfection
Brush with egg wash.
Bake at 375°F (190°C) for 18-20 mins until deep golden.
Serving Suggestions (Boost Engagement & Ad Revenue!)
â Perfect Pairings: Dark coffee, jam, or homemade chocolate spread.
đž Social Media Hack: Film a cross-section pull to showcase the honeycomb.
đ° Monetization Tip: Create a "Croissant Troubleshooting Guide" PDF opt-in.
Final Thoughts: Worth Every Minute!
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Ready to laminate like a pro? Let me know for tweaks!
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