Recipe Coloured croissants
Ingredients
- 500g Macphie Macfil
- Colour & flavour as desired
- 690g water
- 100g Macphie Softie®
- 1000g bread flour
- 30g fresh yeast (or 20g dried instant yeast)
- 500g pastry margarine or butter
Method
Place the Macphie Softie®, bread flour, yeast and 525g water into a mixer, using a dough hook mix on slow until dough is formed. Mix for 10-15 minutes on middle speed to develop the dough (it should stretch without tearing).
Pin out the dough into a rectangle approx. 16″ x 8″ and put into the fridge to chill, approx. 30 minutes. Chill the pastry margarine/butter and form into a square 8″x 8″. Put the two together to form a square with the pastry margarine/butter in the middle. Pin out into a rectangle and fold over two thirds from the left and one third from the right to create three layers. Turn pastry 90 degrees and repeat another twice. Keep refrigerated until ready for use.
Keep 200g of the dough back for colouring. Make into a rectangle same size as the pastry and put the two together. Pin out to required thickness (approx. 5mm). Cut into triangles and roll up with the colour side down from the wide end to the pointed end.
Cover with a cloth and allow to proof until doubled in size. Brush with milk before baking in a hot oven 210°C for 10-12 minutes.
Place Macphie Macfil into a bowl fitted with a beater, add in 165g of water and beat for approx. 8 minutes. Add colour & flavour as desired. Once cooled fill with coloured flavoured Macphie Macfil.
