Put water, sugar and yeast in a jar for 10 minutes (in order to activate the yeast). Add all ingredients to the dough kneader; only add salt at the very end. Then roll the dough into 4 balls (of approximately 2.1kg each), score the bread vertically and horizontally to create the shape of the cross, cover balls with a cling film and let them rest in the fridge for 30 minutes. Roll out each ball so that the dough has the shape of cross and put FAMA Croissant A margarine (700g) that you have previously pressed to form squares, at their centers. Fold sides so that the dough envelops the margarine and perform a single turn. Cover with a cling film and let the dough rest in the fridge for 20 minutes. Then, perform another single turn, cover the dough again and let it rest for another 20 minutes. Perform a final single turn, let it rest for another 20 minutes and then re-roll until it becomes 5-6 mm thick. Then, shape the dough into pieces, as desired, and proof them until they are double their original size. Finally, brush all pieces with egg and bake in a pre-heated hot air oven at 160°C for about 15-20 minutes.

TIPS

• The FAMA Croissant A margarine needs to be at a temperature of 16°C when you work with it.
• The difference in the temperatures of the dough and the margarine should not be greater than 5°C.
• Make sure to gradually thin out the dough in the dough sheeter.
• Do not roll out the dough with the margarine too thin at the first turn.
• You can keep croissants in the freezer (unbaked and unproofed) and use them over the next days.