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Jakarta is currently on #lockdown (again) for at least two weeks, so it's time to get #baking. This is the perfect recipe to make while working from home, since there are a lot of waiting time in between the steps. I started this recipe on Saturday morning, and was ready to bake on Sunday morning. The reason I let it chill in the fridge overnight before shaping and baking is to allow for the dough to completely relax and to develop more flavour. Hope you guys find this useful, I will also leave a few links that I find useful down the bottom if you guys wanna learn more in depth about #croissant making. -- PLAIN CROISSANT RECIPE (makes 9 medium sized croissants) 500g bread flour 50g sugar 10g salt 150g milk 150g water 11g instant dry yeast for lamination: 250g butter EGG WASH: 1 egg 20ml milk ALMOND CROISSANT RECIPE (enough for 5 medium sized croissants) 48g ground almond 56g butter, room temperature 53g brown sugar 1 egg 12.5g all purpose flour 1/4 tsp vanilla/almond extract 1/4 tsp salt _ USEFUL LINKS: https://gourmetier.com/french-croissa... https://buttermilkpantry.wordpress.co... • Testing Croissant Recipes - Kneading, Laye... _ Have a beautiful rest of your day! For a visual diary follow me on IG / stephanigondo — MUSIC CRED: / nocopyrightlofi