Recipe: CROISSANT & DANISH (Using a hand-rolled dough roller)

Discover the Croissant and Danish pastry recipe using a hand-cranking dough sheeter to achieve a golden crispy thousand-layered crust, characteristic buttery aroma, and appealing light and airy texture. A suitable solution for bakeries and artisanal baking enthusiasts.

cake - Time: 10 hours - Difficulty: Hard

Croissants and Danishes are two famous types of pastries in European baking art, enchanting diners with their characteristic thousand-layer texture and seductive buttery aroma. Created through meticulous manual lamination techniques, each pastry offers a perfect blend of a crispy golden crust on the outside and a soft, fluffy interior.

Ingredients

800g Bread Flour (Flour #13)
200g Sponge Cake & Cookie Flour (No. 8 Wheat Flour)
120g Sugar
15g Salt
10g Sweet Gold Instant Dry Yeast

50g Milk Powder
1 egg
1 egg yolk
500g - 550g Milk / Water
500g - 600g Pressed Butter

How to make

Step 1
Place all ingredients (except the butter) in the mixer and beat on low to high speed until the dough forms a thin film, about 80–90 seconds.

Step 2
Allow the dough to proof at -20°C for approximately 90-120 minutes, or proof at -6°C for about 8 hours.

Step 3
Can according to the 3x3 principle (also known as 3 times single).