Butter Croissants

INGREDIENTS

• 2.000 gr. Super K
• 200 gr. sugar
• 40 gr. salt
• 6 eggs (350 gr)
• 50 gr. fresh yeast
• 700-800 gr. ice water
• 1.000 gr. pastry margarine-butter mix

INSTRUCTIONS

1. Mix all the ingredients together without the butter for 2 minutes on the 1st speed and for 5-6 minutes on the 2nd speed
2. Wrap the dough in plastic wrap and allow to rest in the refrigerator for 20-30 minutes
3. Use 2 kilos of the dough, pass it through No 4 option in the pastry machine
4. Place 600 gr. of margarine-butter mix and fold it in the dough so that it goes everywhere and pass the dough through No 4
5. Fold it in quarters, cover and allow to rest in refrigerator for 20 minutes. Pass the dough through the No. 10 option of the pastry machine, fold it in thirds and allow to rest in the refrigerator for 60 minutes
6. Then pass the dough through the No. 3.5 option in the pastry machine. Mold as desired e.g. croissants, cheese and ham pastry roll, etc. Ferment for 45-50 minutes
7. Coat with egg and bake at 180°C for about 30 minutes