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Cube croissants 

Bakers put their art into making these croissants. They layer buttery dough to create shapes that promise crispiness and flavor in every bite. Unlike crescent-shaped pastries, these cubes offer a unique texture that makes mornings special.
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Ingredients Equipment Method

Ingredients
  

  • High-protein bread flour
  • European-style unsalted butter
  • Active dry yeast
  • Granulated sugar
  • Kosher salt
  • Whole milk
  • Large eggs

Equipment

  • Digital kitchen scale
  • Large mixing bowl
  • Rolling Pin
  • Bench scraper
  • Pastry brush
  • Sharp chef's knife
  • Baking sheet
  • Parchment paper

Method
 

  1. Start by picking the best ingredients for real artisanal baking.
  2. Wake up the yeast in warm milk with a bit of sugar.
  3. Make a smooth dough by mixing flour, salt, and yeast together.
  4. Roll in butter into the dough with careful folds.
  5. Chill the dough to make the layers perfect.
  6. Roll and cut the dough into exact cube shapes.
  7. Let the croissants rise in a warm, still place.
  8. Bake at 375°F until they're golden and flaky.