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The magical croissant: So flaky. So airy. So buttery. So not easy to make from scratch...until now. After testing, eating and more eating, we’re happy to report that homemade croissants are totally doable. This recipe may require more effort than, say, our one-bowl chocolate bread, but we’ve modified the traditional method with your sanity in mind. (It’s the perfect weekend project, and the results are worth it.) Plus, the crescent-shaped dough can be frozen for up to six months, so load your freezer in anticipation of the holidays.
This is how the dough should look in step 5 after you've folded in the two outer thirds. It's as if you're folding a letter. (Photo credit: The Baker Chick)
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