Recipe Croissant Dough

Master Baker Scott Megee goes through the process of how to create the base dough for croissants and viennoiserie products. Ingredients For the dough 500g bread flour 7g dried yeast 7g salt 50g sugar 280g milk For the butter block 250g high fat butter I.

Finally I can make croissants quicker without waiting overnight and with just one proofing Recipe ingredients 300 grams. My homemade Croissant recipe is a buttery flaky pastry -lover's dream especially served warm with a generous smear of butter.

This Croissant recipe is about as minimal equipment as you can get in a recipe It's a no machine as well as a no knead recipe. The full process of making croissants from the dough to the lamination and shaping rolling plus the recipe 1 double turn and 1.