Unbleached all-purpose flour, for rolling the dough
1/2 recipe Croissant Dough, recipe follows
1 large egg, well beaten with a hand blender
.75 ounce (1 packed tablespoon plus 1 1/2 packed teaspoons) compressed yeast or 2 3/4 teaspoons active dry yeast
1/4 cup granulated sugar
1 1/4 cups whole milk
1 3/4 cups bread flour, plus more for rolling out the dough
1 1/4 cups pastry or unbleached cake flour, sifted
1 teaspoon fine sea salt
1/2 pound (2 sticks) unsalted butter, chilled and cut into tablespoons
2 tablespoons bread flour
Make the dough at least 2 days before using.
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