Coloured Croissant

Working Method

Coloured Lamination

  1.  Once dough is developed, cut 300g off the final dough weight of 1800g and colour with desired colour.
  2.  Sheet the coloured dough down to 1mm and place on the 3mm laminated dough.
  3.  Pass through sheeter once more to ensure both doughs have stuck together.

About this recipe

Complexity level: