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Thread Starter 

I have this almost perfect puff pastry recipe.


* 1 1/2 cups flour
* 1 cup butter
* 1 pinch of salt
* 1/2 cup water


Very basic. I just learned that in order to make croissants and danish pastry, yeast is involved. I searched the net for hours and I didnt find a proper croissant dough recipe that will yield not so many croissants. 


Can I just add yeast to my current puff pastry recipe? How much? How about the proofing? Should it all be the same as puff pastry? you know, the 6-12 hours in the ref.


Thanks in advance!