Prepare a classic croissant dough using flour, water, yeast, butter, and a pinch of salt. Divide the dough into two equal portions, and flavor each portion according to your chosen flavors.
3. Rolling and Folding
Roll out each portion of dough into a thin rectangle, then fold it into multiple layers to create the flaky texture characteristic of croissants.
4. Shaping the Croissants
Cut the dough into triangles, then roll them up tightly, starting from the wider end. Be sure to tuck in the edges to prevent the filling from leaking during baking.
5. Adding the Finishing Touches
Before baking, brush the Super Soft Bicolor Croissants with an egg wash to give them a golden-brown finish. For sweet varieties, you can also sprinkle them with sugar or drizzle them with glaze for extra sweetness.
6. Baking to Perfection
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