I made the recipe over the weekend, Wow! What a huge amount of dough. Five pounds before adding the laminated butter and 6.25 pounds after adding the laminating butter. I will post some pictures on my blog today if I time permits. The advantage of this large amount of dough is well worth the effort if you have freezer space or have friends come over to split the rewards. Their recipe and instructions are very easy to follow. A few tips. After you mix the dough, use a lightly floured, nonstick 9x13 cake pan to store the dough in the fridge. The dough will rise a couple of inches above the side so give it plenty of head room in the fridge. Second one, unless you are a tall person, use a table to roll the dough out since a counter is higher making it more difficult to have a good angle-down to roll out the dough. Next time I will make this I will use whole milk instead of the dry milk powder. After shaping my croissants, I freeze the shaped, unrisen dough on a pan then bag after frozen for future use. Often I will bake just two croissants. My reasoning is I want a baked product with a darker crust without having to use an egg wash every time. If you bake more than two at a time then the original recipe is perfect if you use an egg wash for browning as they recommend. Thanks for sharing your recipe. It was great fun to make.

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