![](https://media.scoolinary.app/recipes/images/2023/10/4-3-768x512.jpg)
● 1500 g flour 12-13% protein (Gruau
Rouge Viennoiserie Flour T45 12.1%
protein)
● 224 g granulated sugar
● 24 g salt
● 750 g whole milk
● 100 g cold unsalted butter
● 70 g fresh yeast (if using dry yeast,
use one third of the quantity)
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