Croissant

I wanted to try making croissants and used this recipe from Foodwishes.

This is the result:

Makes 12 to 16 Croissants:

This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is)

For the dough:

1 cup warm water (about 100 F.)

1 packet active dry yeast (about 2 1/2 teaspoons)

1/4 cup granulated white sugar

3 teaspoons kosher salt (1 3/4 teaspoons if using fine salt)

3 1/2 cups unbleached bread flour

6 tablespoons room temp butter for the dough

For the croissants:

2 sticks (1 cup) unsalted European-style butter for the slab

1 egg beaten with 1 tablespoon water for the egg wash