A croissant is a buttery, flaky pastry named for its historical crescent shape. Croissants are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating.
Ingredients
All purpose flour -1 1/2 cup
Instant yeast - 1 tbsp
Sugar- 1 tbsp
Butter -3 tbsp + 100 grms for laminating
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