Homemade Buttery Croissants
Homemade Butter Croissants
1 ounce yeast
3 3/4 cups cake flour (as in most of my recipes, I used whole wheat pastry flour)
1/3 cup sugar
2 tsp salt
1 cup whole milk (I used almond milk but any full fat milk can be used)
For the butter:
4 1/2 (1 pound, 2 ounces) cold unsalted butter cut into 1/2 inch. (You can use Earth Balance, Smart Balance or any other substitute but make sure it is very cold)
2 tbsp flour
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