Plain Croissants


Working Method

Part 1
  1.  Place all ingredients and ice cold water into mixing bowl.
  2. Mix for 3 minutes on slow speed and 7 minutes on second speed using the dough hook.
  3. Cover and rest dough for 5 minutes after mixing.

Part 2
  1. Roll the basic dough into a rectangular shape and cover half with the pastry fat(pastrex croissant).
  2. Enclose fat with overlapping dough and seal edges well.
  3. Give the dough 3 single folds (roll dough out lengthwise until about 8mm thick, then fold into three layers, turn the dough and repeat) and rest before finally rolling out to ± 4 mm thick.
  4. Cut dough into triangular shapes, width at base 12 cm and in length 20 cm, and roll them tightly starting at the base of the triangle.
  5. Proof for 50 minutes, the last 10 minutes outside the proofer.
  6. Spray with sunset glaze.
  7. Bake at 230° C for ± 15 - 20 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


Related recipes