Croissant metodo indiretto
- gr. 850 Flour 00 Panettoni/ 0 365-00 365
- g. 18 Salt
- g. 250 Sugar
- g. 550 Butter
- n. 10 Egg
- Aromas, vanilla and orange
Mix all the ingredients until dough is smooth and homogeneous
Let the dough rest for 30-40 minutes.
Fold the dough into three parts. Cover with plastic sheeting, or put in a proofer for about 60 minutes at 35 ° C with humidity R. 75/80%.
Bake in a moderate temperature.