Sort ingredients
darthjoker1965
QR Code
Listen
Pdf
Lightly mix all ingredients by hand, then incorporate the butter. The dough will remain lumpy. Cover and let it rest for 30 minutes.
After resting, fold and round the dough, then let it rest for another 30 minutes.
Repeat this process a third time, and you’ll notice how smooth the dough becomes. Let it rest for another 30 minutes.
Divide the dough into thirteen 66g portions, shape them into rounds, and place them on an oiled tray. Let them ferment for 1 hour covered, or opt for slow overnight fermentation in the fridge at this stage.
The next day or after proofing, roll each dough round into a rectangle and shape into a rope about 4-5 inches long (12-14cm).
Then, roll each rope into a long strip, resembling a mini baguette (about 16inches/40cm long), and form into a croissant shape.
Line a baking dish (sides 13×9 inches) with parchment paper, and place the rolls inside. Cover with plastic wrap and proof until doubled in size, approximately 1-2 hours. Egg wash each roll.
Preheat the oven to 340°F (170°C), then place the rolls inside the oven and lower the temperature to 320°F (160°C).
Bake for 27-29 minutes.