Adam Pagor Croissant recipe

mix all ingredients except butter

Wrap dough

Shape butter

Degas dough

Flour the dough a bit

Roll dough out to be just over twice the size of the butter sheet

Put the butter sheet on the dough sheet

Wrap the butter sheet

Roll out and trim edges

Rotate 90 degrees and repeat

Trim again the edges

After about 30mins to 1 hour, take the dough out of fridge

Cutting triangles when it’s about 4/5mm thick

Proof for 1 hr with hot water/ or proof in room temperature for 2-3 hrs

First 5 mins at 160 degree fan speed, 10-13mins at 90 degree fan speed