Rainbow Croissants by Sulaimanmpatel


    This Recipe is adapted from other recipes on the internet,giving the best possible results


    • 500g bread flour + 125g for colour layer
    • 55g white sugar + 14g for colour layer
    • 10g salt + 2.5g for colour layer
    • 150g luke warm milk + 38g for colour layer
    • 150g luke warm water + 38g for colour layer
    • 8g dry yeast + 2g for colour layer
    • 250g unsalted butter, room temp
    Optional: Additional 1/4 quantity for colour layer if it is going to be used

    The day before
    Make the dough
    • Ensure that your milk and water is luke warm, add your yeast to it and give the mixture a good stir and set aside.
    • In the bowl of a standing mixer with a dough hook attachment, add the bread flour, sugar, salt and give it a quick mix, add the milk mixture and mix on low (speed no. 1) for 2 mins. Increase the speed (to speed no. 2) and knead for another 7 mins.
    • If you are using the colour layer, remove 1/4 of the dough and divide into 5 equal parts. Colour each part. Roll out to 5x7cm blocks. Then transfer to a tray and place in the fridge overnight.
    • Transfer the dough to a tray lined with baking paper, press it down slightly with your hands to form a rectangle and cover with cling wrap.
    • Place the tray in the fridge overnight.
    Make the butter block
    • At least a couple of hours before you are ready to shape the dough, remove it from the fridge.
    • You’ll want to fold 2 baking paper to the size of 20cm by 40cm.
    • Slice the butter up and place them on one of the baking paper, lay the second baking paper on top and fold the edges of the baking paper until it’s back to being 20cm x 40cm and use a rolling pin to roll out the butter.
    • Ensure that you make this butter slab thickness as even as possible.
    • Place the butter on a baking tray and transfer to the fridge to rest overnight. You can make this butter a few days in advance if you wish and just leave it in the fridge until you are ready to use.
    The next morning
    Stretch the dough
    • Take the dough out of the fridge and you’ll notice that it would have puffed up slightly overnight.
    • Roll it out to 40cm x 40cm in size.
    • Cover and place the dough back in the fridge for 30mins to allow the gluten to relax.
    • During this time, remove the butter from the fridge to allow it to come back to being the malleable consistency.
    Encasing the butter
    • The dough may have shrank over it’s time in the fridge so you want to roll it out to being slightly bigger than 40cm x 40cm so that you can encase the butter in the dough.
    • Peel of one side of the baking paper, and place the butter in the middle of the dough pressing it down into the dough lightly to let it stick to the dough and slowly peel off the second baking paper. Fold the left and right side of the dough to encase the butter and press it down gently with your rolling pin to seal it.
    The first fold
    • Now that the dough is encased, extend it to be slightly longer than 60cm (around 62cm is fine).
    • The seam should still be facing up at you running down the middle of the dough as you are only extending the length from 40cm to 60cm.
    Folding it
    • Dust off excess flour that is on the dough prior to folding it.
    • To fold the dough, simply take the top part of the dough and fold it downwards by a slightly lesser than a third of the length.
    • Then take the bottom of the dough and fold over that initial fold with the dough overlapping at the edge just so it doesn’t sit directly above the dough but rather goes around the spine. This is your first fold.
    • I find that by overlapping the edge of the fold it helps with keeping the dough layers/shape when you roll it out it out in the second fold.
    • Take note of which side the overlapping edge sits on the dough, Rotate the dough clockwise so that its on your right.
    • Wrap tightly with cling wrap and freeze for 20mins
    If you are using the colour layer, take the dough out of the fridge to rest
    Second fold
    • The process of rolling it out is the same but you will notice that it will be tougher to roll it out. That’s okay, the dough shouldn’t tear.
    • Just remember to flour the surface as need be to prevent it from sticking. If the dough gets too warm (dough feels really soft), just place it back into the freezer. And if it’s too cold (butter cracks), just let it rest on the bench.
    • To roll out the dough, ensure that the overlapping edge is on your right side of your body and that the overlap is on the top and you didn’t somehow manage to flip it over whilst you were wrapping the dough so that it is now on the bottom.
    • You’ll want to roll the out to be slightly longer than 60cm (around 62cm). Fold it in thirds again just like the first fold you did above, rotate the dough ensuring that the overlapping edge is on your right once more.
    • Wrap it tightly and place it back in the freezer for 20mins.
    Third fold
    • Repeat with rolling it out and folding it in thirds.
    • Wrap it and place it back in the freezer for another 20mins.
    Prepping the dough for slicing
    • Take your dough out of the freezer and roll it to be at least 60cm by 28cm.
    • The key is to ensure your dough is of even thickness. This is always key.
    • Just when you think the dough is around the right size, you’ll start to realise that it will shrink slightly as it sits which is why I usually roll it to be larger than 60cm x 28cm (64cm x 30cm)
    If you are using the colour layer, apply it now
    • Take your ruler and pizza cutter (or knife), slice off a little of the top and bottom of the dough along it’s length. This will help with the dough as it puffs up to ensure the middle is able to expand as the layer have now been released from you slicing off those seams.
    • Check the length of your dough to ensure it still has a nice 60cm area that you can work with. Trim off the left side of your dough.
    • You should now only have one edge not trimmed off (on your right)
    • Gently mark the base along the length of the dough at 10cm intervals until you reach 60cm. (e.g. 10cm, 20cm, 30cm…60cm). You just want it marked enough to visually see the indicators but not cut through it nor compress your layers.
    • Slice off the right side at the 60cm mark to make that perfect 60cm x 28cm rectangle.
    • On the top of the dough, mark the dough at 10cm increments offset by 5cm. (e.g. 5cm, 15cm, 25cm… 55cm)
    • Slice your triangles
    • Using a ruler, place the ruler along the breath connecting the markings on the top to the bottom and slice it. You should get 11 beautiful triangles with 2 halves on each end.
    Shaping the croissant
    • Take a piece of dough triangle with your right hand hold it by the base with your left hand.
    • Using your thumb and index finger, gently stretch the dough along the middle to elongate it slightly and relax the dough. The dough should extend slightly. If you are worried about over handling the dough you can skip this step but I like doing this to help with the shaping process.
    • Place it on the table and roll it from the base to the tip as evenly as possible keeping the roll tight. Don’t worry about working really fast, just try to keep it balance if possible but even if it’s not perfect it’ll still taste fine.
    • Ensure the tip of the croissant is tuck under the dough, they will ensure it doesn’t unroll when it bakes/proof
    • Transfer them to a tray with a good amount of space between them as when they bake they will increase in size by at least 3 times.
    • Proof your dough in a warm area until it looks puffy and wobbles when you give your pan a shake. It should increase in size by around 70% and if your layer was done correctly, some of the layers will start to show. It takes around 3-4hrs before it’s ready for the egg wash.
    Egg wash and preheat your oven
    • Mix 1 large egg, 20g of milk (or water) with a light pinch of salt until smooth.
    • Brush a light coat of egg wash on the croissants. Try your best to be gentle so you do not knock the air out of your beautifully proofed croissants.
    • You want to try and avoid brushing the sides of the croissants if possible as you don’t want to “seal” the layers together when it bakes.
    • Preheat the oven to 200C for 30 mins or until it comes up to temperature.
    • Before placing the croissants in the oven, brush it with another layer of egg wash.
    Baking it
    • Bake your croissants on the middle rack for 7mins at 200C, reduce the heat to 180C and bake for another 13mins.
    • Remove from oven and immediately gently transfer the croissants to a wire rack.
    • Let cool fully before slicing into it to maintain the layers (but I personally can never resist biting into a warm flaky buttery croissant.)
    • You’re done and ready to enjoy!
    • I hope you enjoy this recipe and do give it a try.

    Print Recipe
    Rainbow Croissants by @Sulaimanmpatel
    This Recipe is adapted from other recipes on the internet,giving the best possible results
    Course Dessert
    Cuisine French
    Course Dessert
    Cuisine French


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