Making croissants from scratch and forgot to put an egg yolk in my dough. Should I start over?

I'm doing Joshua Weissman's croissant method and he put an egg yolk in his initial dough and I ... forgot to for some reason ... lol.

Is my dough screwed and should I start over before using all this butter, or will it be fine? I've already spent a fair bit of flour and time on this dough and it looks good, but flour's cheap I guess. How big of a difference will this make?

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