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Here’s a recipe for traditional French croissants in grams:

Ingredients:

For the dough:

– 500g bread flour (Type 55 or All-Purpose)
– 150g unsalted butter, softened
– 250g whole milk
– 10g active dry yeast
– 10g granulated sugar
– 1 egg, beaten (approx. 50g)
– 1 tsp salt (approx. 5g)

For the butter block:

– 250g unsalted butter, softened

Instructions:

Step 1: Mix Dough

1. Combine flour, yeast, sugar, and salt.
2. Add milk, egg, and mix until shaggy dough forms.
3. Knead for 10 minutes until smooth.

Step 2: Rest and Roll

1. Rest dough at room temperature (22°C/72°F) for 1 hour.
2. Roll out to 1/4 inch (6mm) thickness.

Step 3: Create Butter Block

1. Roll out softened butter to 1/4 inch (6mm) thickness.
2. Place butter block on top of dough, covering 2/3.

Step 4: Laminate

1. Fold dough over butter block (like a letter).
2. Rotate 90°, roll

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