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Croissants

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Method

  • Dissolve the yeast in the cold water, then add to all the other ingredients (Except the Sovereign pastry margarine)

  • Mix for 5 minutes on medium speed

  • Roll the dough out then cover half of the dough with the Sovereign Pastry margarine. Fold over the remaining dough to cover all the margarine.

  • Give the dough 3 half turns.

  • Pin down to 15mm, cover with plastic then rest in the fridge/freezer for 20 minutes.

  • After 20 minutes rest, proceed to finish as required.

Croissant

Ingredients

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