Croissants
Ingredients
- ½ ounce active dry yeast
- ¼ cup warm water (110 degrees to 115 degrees)
- ¼ cup sugar
- 2 tablespoons unsalted butter, melted, plus more for bowl
- 2 ⅓ cups (12 ounces) bread flour
- 3 cups plus 3 tablespoons (1 pound) all-purpose flour, plus more for working
- 1 tablespoon salt
- 2 cups warm whole milk (100 degrees to 115 degrees)
- ¼ cups all-purpose flour
- 2 cups (4 sticks) unsalted butter, slightly softened
- 1 large egg, lightly beaten
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