A good croissant is what you need to start the day! Here's how to use our Nucleo® Riso Venere blend in an alternative way: a recipe for making irresistible croissants, excellent for breakfast but also for snacks.
Mix all the ingredients for about 10 minutes at speed 1 (spiral mixer). Start speed 2 and knead for 5 more minutes.
Let the mixture rest for 30 minutes at room temperature and place the dough into the fridge overnight (12 hours).
Laminate the dough with 500 g of butter, giving 1 fold of 3.
Let the mixture rest for 30 minutes into the fridge end give the dought 1 fold of 4.
Roll out the dough with the peeler until a thickness of 3 mm is obtained.
Shape the croissants and leave to rise in the cell at 26°C for about 4 hours.
Before baking, brush the croissants with water and sprinkle with brown sugar. Then cook at 180°C for 15 minutes, without using steam.