12 gr Salt
80 gr Butter
250 ml Milk
800 gr Flour ( Half “0” and half “00”)
30 gr Fresh yeast
500 gr Butter
1 Lemon zest, 1 orange peel.
1 Vanilla pod
Warm the milk (50 degrees max) and melt the yeast in it. Leave it for 15 minutes.
Mix well all the ingredients except the 500 gr butter until a nice dough is achieved .
Now place in the fridge and leave over night.
Roll out the dough and create a square. Place the 500 gr butter (butter should be between room temp. and fridge temp.) in the middle and fold the corners into it. With a rolling pin bang down the top so the butter spreads out then roll it into a rectangle of about 2 cm. Fold in the two ends so they overlap . Place in the fridge for 30 minutes.
Remove from fridge and roll it out the opposite way to previous . Over lap again like before a place in the fridge again for 30 minutes. Its very similar to puff pastry methods.
Roll the pastry out to about 1 cm thick and create whatever you prefer, like croissants, pain au chocolat, pain au raisin and so on.
this type of pastry is very similar to the french style . Your croissants will be buttery, flaky and crispy on the outside and soft inside .