Rainbow Croissant

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To color the croissants, use one of the following methods:

Method one:

Divide the dough into 6 equal portions.
Color each one color of the rainbow. Powdered colors are best.
Laminate each color of dough separately.
Once laminated sheet to 5mm and stack. Continue with standard croissant shaping.

Method two:

Sheet colored doughs down to 3mm and cut into equal rectangular portions.
Layer these (overlapping slightly) over laminated croissant dough (sheeted to 10mm).
Continue to sheet and shape as usual.
This gives the rainbow effect on the top of the finished croissant but not inside.

Complexity level:

Mixing Spiral	2' 1st speed - 5-6' 2nd speed
Dough Tempature	60°F
Bulk Fermentation	Rest 15 minute in freezer before the folding butter
Scale	50g
Intermediate Proof	Rest 15 minute in cooler between folds
Make Up	Croissant
Final Fermentation	45-60 minutes, 85°F, 80% humidity
Decoration before baking	Spray with Sunset Glaze
Oven Tempature °C	400°F
Baking Time	10-12; No Steam

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