Croissant Dough in the Bread Machine
A laminated croissant dough kneaded and proofed in the bread machine, then folded with butter and chilled ready for shaping.
Ingredients
| 1 kg | Flour |
| 500 ml | Warm water |
| 20 g | Salt |
| 100 g | Sugar |
| 40 g | Fresh yeast |
| 250 g | Soft butter |
Instructions
In the bread machine put the water, the salt and the sugar.
On top pour in the flour so that it covers the liquid, and over it crumble the yeast. Start a knead-and-rise programme (for me this programme is 1.5 hours).
Wait for it to knead the dough and time 20 minutes of rising. Switch off the bread machine and take out the dough. Roll it out into a rectangle 0.5 mm thick.
Spread with the soft butter (use only half of it), fold and do so again, until you get a cube of dough. Wrap in cling film and put in the freezer for half an hour.
Take out the dough and repeat the above-described procedure. Wrap again in cling film and put in the freezer for another half hour.
After the stated time has elapsed, your croissant dough is ready. Roll out a sheet, cut into triangles, shape and fill as desired. The dough can be stored in the freezer.