Tips and Variations

If you love long rising times, you can replace the yeast with 3.5 oz of sourdough. Prepare the dough in the evening and in the morning prepare the croissants, after they double in volume, bake them.
The croissants can also be filled before baking, just add your preferred filling to each triangle.
The croissants can be kept for a few days, just warm them in the oven or microwave for a few minutes to make them softer.

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