AuthorChef Edward MateoThis croissant doughnut pastry is made of a croissant-like dough to which you can add your preferred toppings, sprinkles, and decorations to fulfill your sweet cravings.
Whisk together flour, sugar, and salt in a large bowl of the Breville mixer. Add water until dough is formed. Take care to not overwork the dough or it will be tough.
Once the dough is clinging together when pinched, it will still be quite shaggy. Transfer to a lightly floured surface and work the dough together with your palms to make the dough cling together. Work (with your palm) into a 6x3” rectangle.
Wrap dough thoroughly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
Once dough has chilled, remove from the refrigerator and roll into an 8x12” rectangle. Place the butter in the middle.
Fold dough into thirds, rotate 90 degrees, and then roll dough into an 8x12” rectangle again.
Fold into thirds again, and repeat this process of folding and rolling until you have done four turns of your dough.
Wrap dough well with plastic wrap and return to the refrigerator to chill for at least another 30 minutes before using as directed in your recipe.
This puff pastry recipe makes the equivalent of two sheets of store-bought puff pastry. To use, divide into two, roll into a ⅛” thick rectangle, and use as indicated in your recipe.
Ingredients
Directions
Whisk together flour, sugar, and salt in a large bowl of the Breville mixer. Add water until dough is formed. Take care to not overwork the dough or it will be tough.
Once the dough is clinging together when pinched, it will still be quite shaggy. Transfer to a lightly floured surface and work the dough together with your palms to make the dough cling together. Work (with your palm) into a 6x3” rectangle.
Wrap dough thoroughly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
Once dough has chilled, remove from the refrigerator and roll into an 8x12” rectangle. Place the butter in the middle.
Fold dough into thirds, rotate 90 degrees, and then roll dough into an 8x12” rectangle again.
Fold into thirds again, and repeat this process of folding and rolling until you have done four turns of your dough.
Wrap dough well with plastic wrap and return to the refrigerator to chill for at least another 30 minutes before using as directed in your recipe.
This puff pastry recipe makes the equivalent of two sheets of store-bought puff pastry. To use, divide into two, roll into a ⅛” thick rectangle, and use as indicated in your recipe.
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