Bake Flaky, Buttery Croissants

How to Bake Flaky, Buttery Croissants Like a Pro?

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Use high-protein flour for structure in flaky, buttery croissants.

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Laminate dough precisely to achieve perfectly layered croissant texture.

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Sticky dough? Try reducing yeast or adjusting proofing time.

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Properly proofed croissants feel airy, shiny, and double in size.

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No stand mixer needed—hand-kneading works with extra effort.

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Egg wash adds that perfect, golden croissant finish.

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Store croissants airtight, freeze extras, and reheat for fresh flavor.

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Missing flakes? Check lamination, rest periods, and baking temperature.

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Monitor baking carefully—golden crust can burn in minutes.

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