Level:Advanced Total:2 hr 5 min Prep:1 hr 30 min Inactive:20 min Cook:15 min Yield:40 croissants Save Recipe Ingredients Deselect All 2 eggs 21 ounces cold water 1 1/2 ounces fresh yeast 4 ounces sugar 9 ounces dry milk 14 ounces high gluten flour ...
Finish and bake the biscuits: On a lightly floured surface, flatten and shape the dough until it is about 1 1/2 inches thick. The less you work the dough, the more tender your biscuits will be. Use a knife to cut the dough into 2-inch squares. Lightly roll the scraps back into on...