Combine all ingredients in Ventray stand mixer, attach with a dough hook, blend using low medium speed until moderate gluten development. Do not over blend.
Shape the dough in a ball, then roll it into a disc shape. Cover and refrigerate for at least 2 hrs.
Roll your dough into a long narrow strip 10 by 15 inch rectangle, Use a grater, shred cold butter into the centre of the dough square, fold the four corners inward.
Flip dough over, roll the dough flat with a rolling pin. Fold dough letter style, cover with plastic wrap and refrigerate for 30 minutes. Continue this folding process for 2 more times.
Cut using pizza wheel into rectangles and roll it into croissant triangles.
Cover loosely with plastic wrap and let stand in a warm place until croissants have doubled in size and very soft.
Oven Directions
Preheat oven to 400°F, brush top of croissant with egg wash
Bake until croissants puff and golden brown (for about 20 minutes).
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