Phoenix, you're going to use a full lb of butter in this recipe - 2Tbsp/1 ounce in the dough itself, the rest (1 7/8 cups/15 ounces) in the inlay. We find that the milk powder creates a richer dough, but it can be left out if you prefer. The amount of butter, on the other hand, isn't something we'd mess with in a croissant. They are heavy on the butter by design and just aren't the treat to pick if you're looking something lighter. Mollie@KAF

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