1 batch croissant dough
4 cups all purpose flour (plus more for rolling)
1/2 cup + 2 tablespoons cold water
1/2 cup + 2 tablespoons milk
1/4 cup + 2 tablespoons sugar
3 tablespoons unsalted butter (softened)
1 tablespoon + 1 scant teaspoon instant yeast
2 1/4 teaspoon salt
1 1/4 cups cold, unsalted butter

1/2 cup brown sugar
1/2 cup white sugar
Finely grated zest of 2 medium oranges
2 tablespoons ground cinnamon
pinch salt