Croissants
Ingredients
- 2 eggs plus enough water to make 2 cups of liquid
- 1/4 cup sugar
- 22 1/4 - 25 1/2 ounces all-purpose flour (5 1/2 - 6 cups)
- 2 1/4 teaspoons yeast
- 1 scant tablespoon table salt
- 1 teaspoon vanilla extract (optional for savory croissants)
- 2 tablespoons butter (melted)
- 28 tablespoons unsalted butter (cool to the touch (but not cold), in pieces (3 3/4 sticks))
- 3/4 teaspoon salt
- 2 1/8 ounces all-purpose flour (1/2 cup)
- 1 egg + 1 tablespoon water (for egg wash)
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