Croissant Dough

Croissant Dough is a laminated, naturally leavened dough that combines the yeast-leavened properties of brioche with the laminated properties of puff pastry. The proofing (to create light, airy texture) and turning (for the distinct layers) steps make this the most time-consuming pastry dough, but it’s well worth it. The dough ratio is 10 FLOUR : 7 FAT : 6 LIQUID : ¾ SUGAR.