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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 (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 setting. To know when it's good to take it out from the freezer, once the butter & dough turns cold & a bit stiff & intact, but it should be still pliable to be able to roll it out. 2. If not in a rush, you may chill / refrigerate the layered dough for 1 to 2 hours or overnight. 3. It can be baked at 180C for 20 - 25 mins. or until browned. It can be baked too at higher temp. @200 C at less time for about 15 mins. I used conventional gas type oven with bottom heat function only. May alter the baking temp. & time according to the type & function of your oven. Follow me for more recipes👇 ☑️Facebook www.facebook.com/yeastmodeph ☑️Youtube www.youtube.com/yeastmode ☑️TikTok www.tiktok.com/@yeastmode.ph