Whole Wheat Croissants

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David Lebovitz
Uploaded by: David Lebovitz


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1 1/4 cups (175g) white flour, bread flour (preferably) or all-purpose flour

3/4 cup (105g) whole wheat flour

2 teaspoons active dry yeast

2 tablespoons sugar

2/3 cup (160ml) whole or lowfat milk, very slightly warmed

1 1/4 teaspoons kosher or sea salt

5 1/2 ounces (160g) unsalted butter, cold and cubed

1 egg

pinch of salt

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