Recipe For Small Batch Of Laminated Dough

Simply spiral plain laminated dough and a colored laminated dough to create a fun two toned croissant.

Recipe for small batch of laminated dough. Penny ann habeck shawano wisconsin. James schend pleasant prairie wisconsin. Then do a letter fold take one end and fold it two thirds in and then fold the other end over the center as well. Retrieve your butter square and place it in the center of the dough.

Turn out onto a lightly floured countertop. Remove the bread from the pot and allow it to cool completely for one hour. The more you knead the less sticky it will become. Rotate your dough 90 degrees in either direction so that the fold line is horizontal instead of vertical.

This chocolate croissant has cocoa powder incorporated right into the laminated dough and has a chocolate baton rolled into the center. Knead the dough adding just enough flour to keep it from sticking until it is smooth and elastic. Then remove lid and continue to bake for another 20 25 minutes. Cover and bake for 30 minutes.

Add about 2 tbsp more flour stirring to form a shaggy drier dough. Gently place dough with parchment paper into the pot. Place a small oven safe cooking pot 6x6 inches with a metal lid into the oven and preheat to 450 f. Raspberry croissant add some fun flavors and color to your next batch of croissants.

Or go super fancy by mixing the chocolate chips and pecans into the dough then gently folding in 1 1 2 cups fresh raspberries.