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Ingredients
- 48 g egg (1 large)
- 255 g milk
- 8 g yeast
- 475 g All purpose flour
- 20 g sugar
- 14 g Butter
- 8 g Salt
- 227 g butter
- COLOR DOUGH
- 1 egg
- 113 g milk
- 4 g yeast
- 240 g unbleached all purpose flour
- 10 g sugar
- 4 g salt
- 14 g butter
- Gel Food Color
Details
Servings 8
Preparation
Step 1
Combine all the ingredients in the mixer fitted with the dough hook attachment.
Mix on speed 2 for 2 minutes.
Reduce speed to 1 and mix for 2 minutes.
Remove dough from bowl and knead for 30 seconds - just to smooth it out.
Place in a buttered bowl, cover and refrigerate for 45 minutes.
Form butter block in a quart size zip loc bag. Place in refrigerator.
Incorporate butter and complete 3 turns, 30 - 40 minutes apart.
Let rest for a minimum of six hours before adding the color dough and shaping.
Colorful layer
Color dough:
Combine all the ingredients in the mixer fitted with the dough hook attachment.
Add color until you get the color you want.
Mix on speed 2 for 2 minutes.
Reduce speed to 1 and mix for 2 minutes.
Remove dough from bowl and knead for 30 seconds - just to smooth it out.
Place in buttered bowl. Keep refrigerated until ready to use.
This dough can be made while the croissant dough is resting after it’s 3rd turn.
Proofing, egg washing and baking directions are the same as for regular croissants.
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