Mix all the ingredients to well-developed dough for 5’ at slow speed and 6' at fast speed.
Rest for 30 minutes. Then make a rectangular sheet about 2cm thick and cover the 2/3 of the sheet with margarine.
Fold the uncovered part of the sheet in half and refold in order to create 2 layers of butter between 3 layers of dough.
Repeat the procedure 3 times.
Rest for 20-30 minutes in the refrigerator.
Then press the dough to a thickness of 3-4mm
Cut and fold triangles for croissants.
Rest for 10 minutes, brush with egg and place to cool proofer (to prevent melted butter)
Bake at 230° C.
Ingredients
Directions
Mix all the ingredients to well-developed dough for 5’ at slow speed and 6' at fast speed.
Rest for 30 minutes. Then make a rectangular sheet about 2cm thick and cover the 2/3 of the sheet with margarine.
Fold the uncovered part of the sheet in half and refold in order to create 2 layers of butter between 3 layers of dough.
Repeat the procedure 3 times.
Rest for 20-30 minutes in the refrigerator.
Then press the dough to a thickness of 3-4mm
Cut and fold triangles for croissants.
Rest for 10 minutes, brush with egg and place to cool proofer (to prevent melted butter)
Bake at 230° C.
