• 4 cups (500 g) flour
  • ¼ cup sugar
  • ½ tbsp (10 g) salt
  • 1 cup (250 ml) water
  • ½ cup (100 g) good quality unsalted butter
  • 2½ tsp (12 g) dry yeast or double if it is fresh
  • 1 cup (250 g) extra butter to laminate the dough Pre-made dough can be used (optional)
  • 2 eggs for egg wash
  • In a blender mix all the ingredients except for the reserved butter (1 cup (250 g).
  • Place the reserved butter in an airtight bag and use a rolling pin to flatten it into a thin layer, taking advantage of the shape of the bag to form a perfect rectangle.
  • Now, use a rolling pin to roll out the chilled dough into a 24 x 12 in (60 x 30 cm) rectangle, place the sheet of reserved butter (1 cup, or 250 g) on top, and enclose the butter inside the dough.
  • Do a double fold and chill in the refrigerator for 30 Minutes. Repeat this three times for the same amount of time until our croissants’ layers start to become noticeable.
  • Keep in mind that more flour may be needed to handle it. It is important to do this on a cold marble table or similar surface.
  • When the dough is properly combined, roll it out with a rolling pin to a size of 24 in (60 cm) wide by 8 in (20 cm) long.
  • With a ruler, measure out a width of 2 in (5 cm) for each croissant. Repeat until reaching end of dough’s diameter.
  • Cut a small slit in the middle of the base so it seals well and roll from the bottom up.
  • In a tray that fits inside the Instant Vortex, let the croissants rest for 2 more hours, giving them a light wash with fresh milk so they brown properly.
  • On the Instant Vortex control panel, press Bake and then set time to 18 Minutes and temperature to 390˚F (200˚C). Press Start.
  • Once Add Food appears on the display, open the basket and add the croissants.
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