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Ibérico and Mahón Croissant
Preparation info
- Yield
12 to 15
croissants - Difficulty
Complex
- Ready in
1 hr 30
Appears in
Published 2014
I love making this recipe . . . as the perfect brunch item and an amazing afternoon snack.
Ingredients
Croissant Dough
| Strong flour |
Method
Two Days Before
Make Dough
Combine the strong flour, salt, sugar, yeast, water and butter in a stand mixer fitted with a dough hook. Mix on low speed about 3 minutes, until just combined. When finished, the dough will be rough and have very little gluten development.
Lightly grease a mediu