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Fruit Croissant


Flour 100% 10000 g
QS Vruchten Geel (Fruit Bread) » 10% 1000 g
Fresh Yeast 6% 600 g
Salt 1,5% 150 g
Water approx. 60% 6000 g
Cranberry 30% 3000 g
Margarine specially for laminate 30% 3000 g
Working method
Kneading Mix all ingredients into a dough which is not fully developed. After kneading directly mix the filling in
Dough temperature Approx. 20ºC
Scale Scale dough pieces which are good to process. Mold them square to roll
Dough rest Approx. 10 minutes in the refrigerator
Processing Fold the crusted margarine or butter in the dough. In the three and a halve French turns (three times three). In between turns chill the dough in the refrigerato.
Moulding Roll the dough into a slice of approx. 2,5 mm thick. Cut into triagles (18x20x20). Then mould croissants
Final proof Approx. 60 minutes at 28ºC
Baking Approx. 20 minutes at 225ºC, with steam
Extra information
Remarks Max. shelf life of the dough is approx. 8 weeks.
BRC Halal Kosher RSPO Skal

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