Butter croissant
Folded layers, a crisp edge, a soft centre.
Illustrative recipe: wheat, butter, milk, yeast. Contains gluten and dairy.
From dough to table
- Mix and rest the dough.
- Fold in butter to create visible layers.
- Bake, cool, and serve when ready.
Illustrative process notes; exact recipe, timing and allergens depend on the actual bakery.