Croissants
A croissant is buttery, crescent-shaped, light, flaky, and delicately sweet.
Group Dough
Ingredient
KG
%
Wheat flour
1.500
100.00
Water
0.750
50.00
Sugar
0.150
10.00
Salt
0.030
2.00
0.030
2.00
Bakels Dry Yeast
0.025
1.60
Total Weight: 2.485
Group Rolling
Ingredient
KG
%
Bakels Karité Gold
0.750
30.00
Total Weight: 0.750
- Mix all the ingredients in a dough mixer.
- Run the dough 3 minutes slowly and 4 minutes fast.
- Put the dough in plastic and cool the dough, preferably the day before lamination.
- Start laminate the dough by rolling with a rolling pin or machine.
- Make a 4 stroke and place in the fridge for about 20 minutes.
- Next stroke a 2 strokes and refrigerate.
- Roll out dough to about 3-3.5 mm thick, cut into triangles depending on the size and weight you want.
- Roll the dough pieces without stretching them too much.Â
- Ferment the croissants at 25-26°C for about 2 hours, or to a good size.
- Brush them gently with egg or bread glaze from Bakels.
- Bake at 190°C for about 16-18 minutes.
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