Ingredients
Instructions
- For the main dough, combine flour, water, milk, sugar, yeast, honey, and softened butter in a large bowl. Mix until a shaggy dough forms, then add salt and knead for 5-7 minutes until smooth and elastic.
- Shape the main dough into a ball, cover and let rest for 30 minutes.
- For the colored dough, mix flour, beetroot juice (for pink/red color), milk, sugar, yeast, and butter. Once combined, add salt and knead until smooth. Cover and let rest alongside the main dough.
- Roll out the main dough into a large rectangle approximately 40cm x 60cm. Place in the freezer for 40 minutes, then transfer to the refrigerator for overnight rest.
- Roll the colored dough into a rectangle and refrigerate overnight as well.
- The next day, prepare the butter for lamination by placing it between parchment paper and beating it with a rolling pin to create a flat rectangle. Refrigerate until needed.
- Remove both doughs from the refrigerator and allow them to warm slightly until workable but still cold.
- Place the butter block in the center of the main dough rectangle and fold the sides over like an envelope. Seal the edges well.
- Roll the laminated dough into a long rectangle and fold into thirds (like a letter). This is your first fold. Wrap in plastic and refrigerate for 1 hour.
- Roll out the colored dough to the same size as the main laminated dough after its first fold.
- Layer the colored dough on top of the laminated dough and proceed with the second fold. Refrigerate for 1 hour.
- Repeat the folding process one more time, keeping the dough cold throughout. After the final fold, refrigerate for at least 2 hours or preferably overnight.
- When ready to shape, roll the dough to 3-4mm thickness, maintaining the rectangular shape.
- Cut triangles from the dough, with a base of approximately 10cm and height of 25cm.
- Make a small incision in the center of the base of each triangle, then roll from the base to the tip, slightly stretching the dough as you roll.
- Place the shaped croissants on baking sheets lined with parchment paper, with the tip tucked underneath. Curve the ends inward slightly to form the classic croissant shape.
- Proof the croissants at room temperature (around 24°C) for 2-3 hours, or until they’ve nearly doubled in size and appear puffy.
- Preheat the oven to 190°C (375°F).
- Gently brush the proofed croissants with egg wash, being careful not to deflate them.
- Bake for 18-22 minutes until deeply golden brown.
- Allow to cool on a wire rack for at least 30 minutes before serving.
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