Croissant do not need eggs. I use King Arthur bread flower and classic ingredients: per 2 cups flour (makes 8 croissants) - wet ingredients: 1/2 cup warn milk, 1/4 cup warm water, 1 tsp sugar, 1/2 (!!!) tsp active dry yeast - dry ingredients: 2 cups flour, 1 tsp salt, 1 tsp sugar, 3 tbs peanut Oil Mix into a lump (may need extra tbs of water) Kneed until silky ~3 minutes Let rise until doubled. Then follow usual instructions for butter folding: 2 turns, 2hrs rest, 2 more turns, 2 hrs rest....then roll out the croissant. Because the small amount of yeast, let croissant rise for 5-8 hours (covered). Wash with egg, Bake 9-11 minutes at 425F oven. Add a spritz of water in the beginning. Check after 9 minutes and add time as needed. Use you nose to avoid burning. Let cool. Note: it is unlikely a French chef would use a ruler or throw away dough. It is true that the cut edge of the dough gives a nice sharp appearance of layering. So sometime you trim an edge, but be sure not to waste that good stuff! Roll it up inside the croissant.

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