Name: Croissants **
Prep time: 1 h
Cook time: 15 min
Total time: 9 h 15 min
Yield: Makes 12–15 (1¼ lb./600 g dough)
Cuisine: French
Ingredients: ¼ cup (60 ml) whole milk + 1 tbsp for the sugar and salt; 1 tbsp (15 ml) lukewarm water; ⅓ oz. (10 g) fresh yeast (see Chef’s Notes); 1 egg, lightly beaten; 1 stick + 1 tbsp (4½ oz./130 g) butter, at room temperature; 1½ tsp (7 g) fine salt; 2 cups (9 oz./250 g) bread flour; 1 tbsp (20 g) butter; 2 tbsp (25 g) sugar