How to make
Put the water, salt and sugar in the bread machine.
Pour the flour on top, so that it covers the liquid and crumble the yeast on it. Run a kneading and rising program (for me this program is 1.5 hours).
Wait for the dough to be knead and leave to rise for 20 minutes. Turn off the bread machine and remove the dough. Roll it out into a 0.2″ (5 mm) thick rectangle.
Spread it with soft butter (use only half), fold it and do the same again, until a cube of dough is obtained. Wrap it in cling film and put in the freezer for half an hour.
Remove the dough and repeat the above procedure. Wrap it again in cling film and store it in the freezer for another half hour.
After the specified time, your dough should be ready. Roll out the crust, cut it into triangles, shape it and fill it as you like.
The dough can be stored in the freezer.
The croissant dough in a bread machine is very successful.
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